Crispy Honey Sriracha Brussels Sprouts with Bacon Tips, FAQ & printable recipe

Tips for success

For extra crispy sprouts, make sure they are completely dry before tossing with oil—any moisture will prevent browning.

Also, don't move the sprouts too much during roasting; let them sit undisturbed to develop a good crust. If you have time, you can even preheat the baking sheet in the oven before adding the sprouts for an extra sear.

To make the glaze ahead, simmer it without the bacon and store it in the refrigerator for up to 3 days. Reheat gently before tossing with the sprouts. If the glaze thickens too much upon reheating, add a teaspoon of water or apple cider vinegar to loosen it. This makes weeknight assembly a breeze.

Variations

• Maple Sriracha: Replace the honey with pure maple syrup for a deeper, more complex sweetness. The maple flavor pairs beautifully with the smoky bacon and spicy sriracha.
• Sesame Ginger: Add 1 teaspoon grated fresh ginger and 1 tablespoon toasted sesame seeds to the glaze. The ginger adds a bright, zesty note, while the sesame seeds provide extra crunch.
• Extra Spicy: Increase the sriracha to 3 tablespoons and add a pinch of cayenne pepper to the glaze. For even more heat, toss in some sliced fresh chili peppers with the sprouts before roasting.
• Vegetarian: Omit the bacon and use 2 tablespoons of olive oil in the skillet to sauté the glaze. Add 1/4 cup of toasted pecans or walnuts for a nutty crunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and slightly crispy.

Freezer

Freeze leftovers in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until heated through and edges are crisp. Add a splash of water if the glaze is too thick.

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven to restore some crispness. The glaze will soften the sprouts, so they won't be as crunchy as when fresh, but they will still be delicious.

You can prepare the glaze and crisp the bacon up to 2 days ahead. Store the glaze in the refrigerator and the bacon in an airtight container.

When ready to serve, reheat the glaze in a skillet, add the bacon, and toss with freshly roasted sprouts. Roast the sprouts just before serving for the best texture.

Serving ideas

Serve these honey sriracha Brussels sprouts as a standout side dish alongside roasted chicken, grilled steak, or pork chops.

They also make a fantastic addition to a holiday table, offering a sweet-spicy contrast to rich mains. For a casual meal, pile them onto a grain bowl with rice or quinoa and a fried egg for a satisfying dinner.

For a party, serve them in a large sharing bowl with toothpicks for easy grabbing. They can be served warm or at room temperature, though they are best hot.

Garnish with a sprinkle of sesame seeds or sliced green onions if desired, though the recipe is delicious as is. These sprouts are sure to be the first thing to disappear.

Frequently asked questions

Recipe card

Crispy Honey Sriracha Brussels Sprouts with Bacon

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 500 g fresh Brussels sprouts, halved
• 4 slices thick-cut bacon, diced
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar

Instructions

1. Heat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and halve them lengthwise. In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Arrange them cut-side down on a rimmed baking sheet in a single layer. Roast for 22 minutes, until the outer leaves are deeply caramelized and crispy.
2. While the sprouts roast, place the diced bacon in a cold large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
3. To the same skillet with the bacon fat, add honey, sriracha, soy sauce, and apple cider vinegar. Whisk to combine and bring to a simmer over medium heat. Let it bubble gently for 1 minute until the glaze is syrupy and slightly thickened. Return the crispy bacon bits to the skillet and stir to coat them in the glaze.
4. When the sprouts are done, carefully transfer them to the skillet with the glaze. Toss vigorously with a spatula to coat every crevice of the sprouts and bacon. Spoon the glazed sprouts into a serving bowl and serve immediately, making sure to scrape up all the sticky glaze from the pan.

Contains: gluten, soy

Estimated nutrition per serving

Calories

280

Protein

8 g

Carbohydrates

35 g

Fat

14 g

Fiber

5 g

Sugar

25 g

Sodium

800 mg

Automatic estimate from the ingredient list, not laboratory-verified.