Balsamic Sriracha Roasted Brussels Sprouts

These Brussels sprouts are roasted until the outside leaves are crisp and slightly charred and the insides are tender. They are then tossed in a sweet and spicy balsamic and sriracha glaze before serving. If you can buy the Brussels sprouts still attached to the stalk, don’t be intimidated – they are most likely fresher. Just cut them off the stalk with paring knife and remove any tough leaves.

Balsamic Sriracha Glazed Brussels Sprouts

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. 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.

How to Make Sriracha Roasted Brussels Sprouts

1. Separate the leaves of the Brussels sprouts. Preheat the oven to 400ºF. Peel back and separate some of the leaves from the Brussels sprouts.
2. Roast. 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.
3. Make the glaze. In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.
4. Assemble and serve. Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Crispy Brussels Sprouts with Bacon Dashi Broth
• Brussels Sprouts Gratin
• Roasted Brussels Sprouts with Bacon

Balsamic Sriracha Glazed Brussels Sprouts

Print Pin

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Serves 6

US Customary – Metric

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.

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Photo credit: Kate Edwards Photography.