Balsamic Sriracha Roasted Brussels Sprouts
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These balsamic sriracha roasted Brussels sprouts are the perfect balance of sweet, spicy, and savory. The sprouts are roasted until the outer leaves turn golden and crispy while the centers stay tender, then coated in a bold glaze made with tangy balsamic vinegar and spicy sriracha. This easy Brussels sprouts recipe makes a flavorful vegetable side dish for weeknight dinners or holiday meals alike. Big fan of these flavors? Then you’ll love fried kimchi Brussels sprouts and crispy Brussels sprouts with bacon dashi broth.
Why You’ll Love This Recipe
- Bold flavor – The sweet balsamic glaze balances perfectly with spicy sriracha for a crave-worthy combo.
- Crispy texture – Roasting brings out the natural sweetness of Brussels sprouts while giving the leaves a golden, crunchy edge.
- Easy side dish – Just a few simple ingredients transform Brussels sprouts into a flavorful side for weeknights or holidays.
Key Ingredients in This Recipe
- Brussels sprouts – Look for tight heats of Brussels sprouts with 1-2″ in diameter. Remove any yellowing leaves from the outside of the sprouts. I separate the leaves for more of a roasted salad using the leaves.
- Sriracha – Sriracha is a chili garlic hot sauce made with vinegar.
- Balsamic glaze – Balsamic glaze is a concentrated, condensed balsamic vinegar with a syrupy consistency.
A full ingredient list with exact amounts can be found in the recipe card below.
If you don’t have balsamic glaze
If you cannot find balsamic glaze then you can make it yourself by reducing balsamic vinegar. In a small saucepan over medium heat, bring 1 cup of balsamic vinegar to a boil. Reduce the heat to medium-low and simmer until reduced to about 3 tablespoons and thick. Continue as instructed.
Pro tip
For the freshest flavor, buy Brussels sprouts on the stalk when possible – just trim them off with a paring knife and discard any tough outer leaves before roasting.
Swaps and substitutions
- Brussels sprouts: Swap with broccoli florets, cauliflower, or green beans if Brussels sprouts aren’t available.
- Sriracha: Use gochujang, chili garlic sauce, or red pepper flakes for a different kind of heat. For a milder option, replace with honey or maple syrup for sweet-only flavor.
- Balsamic vinegar: Try apple cider vinegar, red wine vinegar, or even a splash of soy sauce mixed with honey for a tangy alternative.
- Olive oil: Any neutral oil like avocado, canola, or grapeseed oil works well for roasting.
- Add-ins: Sprinkle with toasted sesame seeds, Parmesan cheese, or chopped nuts for extra texture and flavor.
How to Make Sriracha Roasted Brussels Sprouts (Step-by-step)
Preheat the oven to 400ºF (200ºC). Peel back and separate some of the leaves from the Brussels sprouts.
Toss the Brussels sprouts in the olive oil and spread in an even single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper.
Roast until lightly browned and soft, about 20 minutes.
In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.
Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.
FAQ – Frequently Asked Questions
They’re best enjoyed fresh out of the oven, but you can roast them a few hours ahead and reheat in a hot oven at 400°F (200ºC) for 5–10 minutes to crisp them back up.
Reduce the amount of sriracha or substitute with a mild chili sauce or a little honey for sweetness without the heat. The recipe isn’t very spicy.
Fresh Brussels sprouts are best for this recipe since they roast up crispier, but you can use thawed frozen ones in a pinch. Just throughly pat them dry before roasting.
Make sure to spread them in a single layer on the baking sheet and roast at a high temperature (around 425°F) for maximum caramelization and crispness. Make sure the oven is throughly heated before adding the Brussels sprouts.
Yes, trim the stem ends and remove any outer leaves that look tough or discolored for the best texture and flavor.
Other Recipes to Try
If you enjoy this Brussels sprouts recipe, I recommend checking out some of these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Balsamic Sriracha Glazed Brussels Sprouts
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Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons balsamic glaze
- 1 tablespoon sriracha
Instructions:
- Preheat the oven to 400ºF (200ºC). Peel back and separate some of the leaves from the Brussels sprouts.
- Toss the Brussels sprouts in the olive oil and spread in an even single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper.
- Roast until lightly browned and soft, about 20 minutes.
- In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.
- Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.
Nutrition:
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Made these as a Thanksgiving side and they were a crowd pleaser! So easy to follow. Nice spicy compliment to turkey and potatoes. Will be making again for sure!
So happy to hear it was a hit!!