Roasted Brussels Sprouts with Honey, Sriracha, and Lime

Brussels sprouts. It seems everyone loves to hate them. They're best when roasted, like in this recipe, until the outer leaves become crispy and caramelized. The caramelization really helps to bring out the best flavor in the brussels sprouts which will be nicely complemented by the sweet and spicy sauce drizzled over top.

Recipe from Shared Appetite

-1 1/2 pounds Brussels sprouts
-2 tablespoons olive oil
-Kosher salt
-1 tablespoon sriracha
-3 tablespoons honey
-1 lime, juiced

Prep the brussels sprouts by cutting off the stem end, removing a few outer leaves and cutting the brussels sprouts in half.

Drizzle with olive oil and roast at 400 degrees for 35-40 minutes. Season with salt.

While the brussels sprouts roast, combine the sriracha, honey and lime in a bowl. Once the brussles sprouts have finished cooking, drizzle them with the sauce and toss lightly to ensure that they're all coated.

This was a nice side dish for all of the other Thanksgiving recipes in this series. The pumpkin soup was mainly sweet, and this recipe has enough spice to keep the sweetness from becoming too repetitive throughout the meal. Check back tomorrow to see the main course!


  1. Very delicious and healthy to eat.
    Thanks for sharing with us.


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