Oven Roasted Brussels Sprouts
- By Amy Dong
- Updated Aug. 26, 2026
Let’s be honest: standard steamed green veggies can feel like a chore. But when you toss them in a hot oven and coat them in a sticky, sweet-and-spicy glaze, everything changes. These Oven Roasted Brussels Sprouts are loaded with fresh Brussels sprouts, pure honey, lime juice, and Sriracha (optional) for a quick side dish that makes dinner exciting. Whenever these hit the table, they disappear in minutes.
In This Article
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Amy’s Notes
Whenever I need a side dish that wakes up a boring weeknight dinner fast, this is the one I pull out. Roasting brings out the best in these green veggies, and that sticky-sweet heat seals the deal every time.
- Sweet & spicy: They’re loaded with sweet honey, tangy lime, and kicky Sriracha.
- Healthy: They make you feel like a health rockstar without sacrificing flavor.
- Quick & easy: It takes just a few minutes to roast Brussels sprouts and have them ready to eat.
- Versatile: These sprouts go well with almost any main dish, especially when paired with our favorite sheet pan chicken dinner recipes.
Key Recipe Ingredients
- Brussels Sprouts: Get the freshest sprouts you can find. Slicing them in half ensures ultimate flavor absorption and less cooking time.
- Pure Honey: Two tablespoons give these roasted veggies a golden sweetness that balances the heat.
- Sriracha: The boss of all sauces. It lends just the right amount of tang and kick to this dish. We clearly love Sriracha in Honey Sriracha Buffalo Chicken Wings (Crispy Baked!) and Healthy Poke Bowls (with Sriracha Mayo).
- Fresh Lime: Skip the bottled stuff. Freshly squeezed juice provides a bright, aromatic punch.
Substitutions and Variations
- Hot Sauce Swap: Try using Frank’s RedHot Thick Sauce instead of regular hot sauce, as the thicker version clings better to the leaves.
- Add Some Crunch: Toss in a handful of chopped peanuts or sesame seeds right before serving for extra texture.
- Parmesan: Toss the roasted sprouts with a generous handful of freshly grated Parmesan cheese right as they come out of the oven for a nutty, savory finish.
- Balsamic: Drizzle a tablespoon of good balsamic glaze over the top just before serving to add an extra layer of tangy sweetness.
- Air Fryer Option: Cook them in your air fryer at 380 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through for lightning-fast crispiness.
Step-by-Step Recipe Instructions
- Preheat your oven to 400 degrees Fahrenheit with the rack in the upper-middle position. Line a large rimmed baking sheet with foil for easy cleanup.
- In a large bowl, combine all the sauce ingredients except for the Brussels sprouts. Add the halved sprouts and toss thoroughly until every piece is coated well.
- Arrange the Brussels sprouts in a single layer with a little breathing room so they roast up instead of steam.
- Bake for 20 to 25 minutes until the edges are dark and crisp. Watch them closely during the last couple of minutes so they do not burn. Serve immediately.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Make-Ahead Tip: You can trim and slice your Brussels sprouts a day in advance and store them in an airtight container in the fridge until you are ready to toss and roast.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet or air fryer to bring back some of that original crispiness.
- How to Get Crispy Brussels Sprouts: Never overcrowd your pan. If the sprouts are piled on top of each other, they will trap steam and soften instead of roasting up nicely. Use a large rimmed baking sheet and spread them out with some space between each piece.
Oven Roasted Brussels Sprouts
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pure honey
- 1 tablespoon freshly squeezed lime juice
- 1-2 teaspoons thick hot sauce, such as Sriracha or Frank's RedHot Thick Sauce
- ¼ teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 1 lb fresh brussels sprouts, sliced in half
Instructions
- Preheat oven to 400F, with rack on upper middle position. Line a large rimmed baking sheet with foil. Set aside.
- In a large bowl, combine all ingredients except for Brussels sprouts. Add Brussels sprouts and thoroughly coat well. Use rubber spatula to transfer veggies and scrape all sauce mixture onto foil lined baking sheet.
- Arrange Brussels sprouts in single layer; do not overcrowd, as they need a bit of room to ensure even roasting.
- Bake 20-25 minutes or just until edges start getting darkened and crisp; watch carefully those last couple of minutes so your veggies don't burn. Serve immediately, with extra Sriracha on the side.
Notes
- I like Sriracha hot sauce because it has a deeper flavor and is a bit sweeter.
- Make-Ahead Tip: You can trim and slice your Brussels sprouts a day in advance and store them in an airtight container in the fridge until you are ready to toss and roast.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet or air fryer to bring back some of that original crispiness.
- Air Fryer Option: Cook them in your air fryer at 380 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through for lightning-fast crispiness.
- This recipe is part of our easy side dish recipes collection.
Nutrition (per serving)
What to Serve With Oven Roasted Brussels Sprouts
Vegetables
- Lemon Pepper Salmon makes an incredible heart-healthy protein to pair alongside these zesty greens.
Potatoes
- Sheet Pan Roasted Chicken with Potatoes brings hearty, savory spuds to the table that balance out the spicy kick of the sprouts.
Rice and Grains
- Serve these over a warm bowl of simple jasmine rice for a quick and easy meal.
Frequently Asked Questions
Fresh sprouts are definitely your best bet here because they get nice and crispy on the edges. Frozen ones tend to release too much moisture and get a bit soggy in the oven.
Keep an eye on them during those last five minutes of baking. Ovens run differently, and because of the honey in the glaze, they can transition from perfectly caramelized to burnt rather quickly.
You can trim and halve your sprouts ahead of time and keep them in the fridge. However, they taste best when roasted fresh right before serving so they maintain their texture.
If you do not have Sriracha on hand, any thick chili garlic sauce or Frank’s RedHot Thick Sauce will work wonderfully and keep that great punch of flavor.
They pair wonderfully with almost any chicken, pork, or seafood main dish. They add an instant flavor boost to otherwise simple weeknight proteins.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet or air toaster oven to bring back their crispiness.
More to Cook and Eat
- Sheet Pan Lemon Basil Salmon – Bright, fresh, and on the table in under thirty minutes.
- Sheet Pan Roasted Greek Chicken with Garlic Potatoes – Comfort food at its finest with minimal cleanup required.
- Sheet Pan Roast Pork Tenderloin with Potatoes – An effortless, all-in-one dinner that feeds the whole family with zero fuss.
- Best Easy Roasted Vegetables Recipe – A master class in getting perfectly tender and caramelized veggies every single time.