These Honey Sriracha Brussels Sprouts are quite possibly the best sprouts I’ve ever had. And in the words of Junie B. Jones (Moms and little girls will know who that is)… ‘that’s not bragging, you can ask anyone’.
You know when you go to a restaurant and they make those super dark, super crispy, super flavourful deep fried brussels sprouts that taste like you died and went to heaven when you eat them but that you’ll never make at home because nobody ever likes deep frying anything at home?
These are just as good. Easily. I promise.
Crispy, spicy, sweet and savoury. They are beyond delicious. Am I overselling them? You tell me after you try them.
You can use any heavy skillet for this recipe, but a cast iron pan is my favourite way to cook brussels sprouts. It keeps my oven free and gets nice and hot to easily and quickly get the sprouts brown and crisp.
The cashews are totally optional and let me tell you the real truth about why I added them… so I could call this a meal. Last time I made these I literally stood at the counter and inhaled most of them straight out of the pan. Then I hid the rest in the fridge and ate them the next day. My family never even saw them.
I won’t judge you if you don’t share them either.
Anything Special You Need to Know?
*You can easily use plant-based butter and maple syrup to make this recipe vegan.
*If you’re not a Mom or a little girl and you’re still wondering who Junie B. Jones is you can click here to learn more about what I think is one of the greatest kids book series ever written.
Honey Sriracha Brussels Sprouts
- 4-5 cups brussels sprouts halved
- 3 Tbsp neutral oil
- 2 Tbsp butter
- 1/2 cup cashews
- 1 1/2 Tbsp honey
- 1 Tbsp fresh lemon juice
- 1 Tbsp Sriracha
- Heat the oil and butter over medium-high heat in a large 12” skillet (preferably cast iron).
- Add in the sprouts in an even layer, cut side down.
- Cook, undisturbed for 3-4 minutes until browned and crisp.
- While they cook mix together the honey, lemon juice and sriracha in a small bowl. Set aside.
- Flip the sprouts and let cook for another 2 minutes.
- Add the cashews and a good pinch of salt and cook 2 minutes more.
- When the sprouts look well browned remove from the heat and add the sauce. Mix well so the sprouts are all coated. Give them a sprinkle of flaky salt and serve immediately.
Let me know what you think!
If you like this Honey Sriracha Brussels Sprouts recipe then I think you would love my Sautéed Butternut Squash with Cinnamon, Honey & Chili Flakes Recipe. It’s also got that whole sweet, salty, spicy thing going on and is super tasty!