Alright, buckle up, buttercups, because we’re about to make Honey Sriracha Glazed Brussels Sprouts. Yes, I know, Brussels sprouts. But hear me out! These aren’t your grandma’s boiled-to-oblivion, suspicious-smelling green golf balls. Oh no. These little gems are crispy on the outside, tender on the inside, and slathered in a sticky, sweet-and-spicy glaze that will make you question every life choice you’ve ever made that didn’t involve this recipe. It’s the kind of side dish that steals the show, converts vegetable skeptics, and might just make you forget that you promised yourself you’d eat fewer things with “glazed” in the name. Spoiler: it’s worth it.

Speaking of questionable life choices, let me tell you about the time I first made these. My husband, bless his heart, is usually the first one to say “another healthy green thing?” with the enthusiasm of a tax audit. So, I figured, I’d trick him. I made a double batch, figuring I’d have leftovers for lunch. Rookie mistake. The moment these beauties came out of the oven, smelling like a five-star Asian fusion restaurant (if that restaurant also had a toddler yelling about a missing crayon), he was hovering. One bite, and his eyes went wide. Two bites, and he was elbowing me for the last one. Next thing I know, I turn around from pouring myself a glass of wine (because, toddler), and the entire pan was practically licked clean. He then looked at me, completely serious, and said, “Is it weird if I make this my entire dinner?” No, honey. No, it is not. Just don’t expect me to share next time.

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Why You’ll Love This Honey Sriracha Glazed Brussels Sprouts

It’s the ultimate disguise for a vegetable. You’ll be eating your greens, but your taste buds will be convinced it’s candy. Don’t tell them the truth.
They get perfectly crispy, often caramelized on the edges, turning skeptics into full-blown sprout superfans. Yes, even your kids might actually eat these. Might.
That sweet, spicy, savory glaze is ridiculously addictive. Prepare to lick the plate clean and consider if it’s too early to make another batch.
It’s surprisingly easy. We’re talking minimal effort for maximum flavor. Which, let’s be honest, is the goal of 90% of our cooking endeavors after 5 PM.
Finally, a way to impress dinner guests without actually having to put in “impressive” levels of effort. Just casually mention you whipped these up. They’ll never know.

Time-Saving Hacks

Grab the pre-washed, pre-trimmed Brussels sprouts from the grocery store. We all know you’re going to spend those saved five minutes scrolling TikTok anyway.
Line your baking sheet with parchment paper. Why? Because then you just toss the paper and pretend the pan magically cleaned itself.
Don’t be precious about chopping. Halved is fine. Quartered is fine. If a few are awkwardly sized, they add character. And extra crispy bits.
Forget a separate bowl for tossing. Just drizzle the oil and glaze right on the baking sheet and toss with your hands. Yes, it’s messy. Yes, it saves a bowl. Priorities.

Serving Ideas

Serve these alongside a grilled chicken or pork tenderloin for a weeknight dinner that feels fancy but isn’t. Add some rice if you’re feeling ambitious.
They make an unexpectedly delicious addition to a Buddha bowl or a grain salad, adding that pop of flavor and texture your sad desk lunch desperately needs.
Honestly, just a big bowl of these with chopsticks. Pretend you’re at a tapas restaurant. Bonus points if you have a glass of chilled white wine (because the kids definitely drove you nuts today).
Sometimes, they’re just dinner. No shame in eating a whole pan of veggies that taste this good. Your body will thank you, probably.

What to Serve It With

Tips & Mistakes

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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