Best 5 Crispy Brussels Sprouts With Honey Sriracha Glaze Recipes

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°F.
• Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
• Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
• Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
• Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

SRIRACHA AND HONEY GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss brussels sprouts in olive oil and place on baking sheet. I line mine with aluminum foil.
• Roast in oven for 30-35 minutes, tossing after about 20 minutes.
• When brussels sprouts are done cooking, combine Sriracha, soy sauce, honey, and olive oil in small saucepan over medium heat.
• Bring to a simmer, stirring constantly. Once it is simmering, remove from heat add brussels sprouts and almonds and toss well to combine.
• Serve topped with cilantro.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

CRISPY BRUSSELS SPROUTS WITH HONEY SRIRACHA GLAZE

Steps:

• 1. Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400 degrees. Meanwhile make the sauce.
• 2. In a pan, add vegetable oil and garlic over medium heat, cook for 1-2 minutes until garlic is barley golden brown. Add honey and the sugar, the lemon juice, plus the zest and vinegar whisk together and simmer for 2-3 minutes until slightly thickened. whisk in the sriracha and remove from heat season to taste with kosher salt.
• 3. When the oil is 400 degrees , add 1/2 of the sprouts and turn the heat to high. Stir the sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes remove them with a slotted spoon and drain on paper towel. Sprinkle lightly with kosher salt.
• 4. When the oil gets back to 400 degrees add the remaining sprouts to the oil and repeat process. Add the chili at the last minute.
• 5. NOTE: The sprouts must be at room temperature or they will bring down the temperature down.

SRIRACHA HONEY BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.