Dec 21, 2016

Balsamic Sriracha Roasted Brussels Sprouts

Prep Time: 5 minutes
Cook Time: 20 minutes
These Brussels sprouts are roasted until the outside leaves are crisp and slightly charred and the insides are tender.
Featured Recipe Image

jump toRECIPE

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

trimmed and halved brussels sprouts
Step 1: Separate the leaves of the Brussels sprouts. 

Preheat the oven to 400ºF (200ºC). Peel back and separate some of the leaves from the Brussels sprouts.

Step 2: Season 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.

trimmed and halved brussels sprouts tossed in olive oil with salt and pepper
roasted brussels sprouts on baking sheet
Step 3: Roast Brussels sprouts. 

Roast until lightly browned and soft, about 20 minutes.

Step 4: Make the glaze. 

In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.

balsamic sriracha sauce stirred in bowl
balsamic sriracha roasted brussels sprouts halved
Step 5: Assemble and serve. 

Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.

Tips and Tricks for This Recipe

Swaps and substitutions
  • Since there is a current Huy Fong foods sriracha shortage it can be difficult to find. While that is my favorite (and the most well known) brand of sriracha I recommend the Trader Joe’s brand or Kikkoman’s versions.
balsamic sriracha roasted brussels sprouts halved in serving bowl with spoon on marble table

Other Recipes to Try

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

Balsamic Sriracha Glazed Brussels Sprouts

Balsamic Sriracha Roasted Brussels Sprouts in stone bowl with serving spoon
Print Pin
Prep Time 5 minutes
Cook Time 20 minutes
Serves 6

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.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating