These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!
Clean the brussels sprouts by soaking them in cold water. Using the slicing attachment of the food processor, slice the brussel sprouts into thin rounds. If you don’t have a food processor, you can do this by hand with a sharp knife.
Transfer the brussels sprouts and chopped garlic to a sheet pan. Drizzle with olive oil and season with salt to taste. There’s salt in the sriracha, so don’t go overboard.
In a small bowl, mix together 3 tablespoons honey, 2 tablespoons sriracha, and 3 tablespoons chili oil. You can adjust the amounts to taste if you like your food more or less spicy. Toss the brussels sprouts with the sauce and spread in a single layer.
Roast at 450F for 15-20 minutes, finishing them under the broiler for 1-2 minutes if they need crisping further. Finish with another drizzle of chili oil (optional), and serve!