There are very few roasted vegetables I prefer over these crispy sriracha Brussels sprouts! Tossed in a spicy sauce then roasted, they strike the perfect balance between sweet and spicy, tender on the inside and crispy on the outside.
This easy side dish is simple to make and incredibly versatile. And those crunchy, nearly-burnt layers that fall off and roast up extra crisp? It's borderline snacking food.

Sriracha Brussels sprouts will certainly become a favorite! The sriracha glaze has just the right amount of heat with a tangy sweetness that adds so much flavor.
Who can resist a tender Brussels sprout tossed in delicious hot sauce and roasted to perfection?!
In my opinion, sriracha Brussels sprouts are one of the very best ways to enjoy this versatile veggie and this roasted Brussels sprouts recipe has great potential to change any naysayer's mind.
why you'll love this recipe
This sugar-free spin on honey sriracha Brussel sprouts is actually honey free and is instead sweetened with liquid monk fruit.
It's an easy recipe with simple ingredients and minimal prep time so it has all the makings to become your new favorite way to prep Brussels sprouts.
Sriracha Brussels sprouts are:
- sweetened with monk fruit and naturally sugar-free / low-carb and keto friendly
- gluten-free / grain-free
- vegan
- super simple to make
- crispy yet tender and very addicting 🙂
It's a yummy sheet pan recipe that will leave you sneaking back over to the pan to grab "just a few more."
the ingredients
The glaze for these sriracha Brussels sprouts is made with a few pantry staple ingredients and is really easy to prepare.
Once the Brussels sprouts are trimmed and cut, it takes just a bit to whisk up the glaze, coat the veggies, and then the oven does the rest of the work! (To make sriracha Brussels sprouts in the air fryer, keep reading...)
For this sriracha Brussels sprouts recipe, you will need:
- Brussels sprouts, washed and trimmed
- avocado oil or olive oil
- toasted sesame oil
- apple cider vinegar
- coconut aminos (or tamari, gluten-free soy sauce)
- garlic powder
- liquid monk fruit sweetener (or stevia drops to taste)
- sriracha sauce
- fine sea salt
- red pepper flakes or sesame seeds (optional)
To make these sugar-free, I use liquid monk fruit sweetener (stevia works well too) but you can also use a liquid sweetener of choice.
A combination of honey with the ingredients (or even maple syrup) works well as a substitute if you're simply looking for a whole foods/ paleo option.
how to make sriracha Brussels sprouts
I like Brussels sprouts extra crispy on the outside, and I find that the best way is to use a high oven temperature.
Try to place the Brussels sprouts cut-side-down on the baking sheet and don't overcrowd them or they'll steam each other, leaving the Brussels sprouts soft and mushy instead of crisp.
Here's a quick look at the steps but be sure to check out the full recipe card for the ingredient amounts and instructions.
- Cut the Brussels sprouts. Preheat the oven to 425°F and line a baking sheet with parchment paper or a baking mat. Trim the base off of each Brussels sprout, then cut in half (quarter any that are extra large). Place them in a large bowl or directly on the prepared baking sheet.
- Make the sriracha glaze. In a small bowl, whisk together the oils, vinegar, coconut aminos, garlic powder, sweetener, and sriracha. Pour the mixture over the Brussels sprouts, then toss them until they are evenly coated in the glaze.
- Roast. Place as many as you can, cut-side-down on the sheet pan in a single layer. Sprinkle with sea salt. Bake for 18-20 minutes, or until they are a deep golden brown and crisp on the outside but easily pierced with a fork. Remove from the oven and top with red pepper flakes and sesame seeds (optional).
for air fryer sriracha Brussels sprouts
These sriracha roasted Brussels sprouts can easily be made in the air fryer! They turn out nice and crisp and cook in nearly half the amount of time.
To make air fryer sriracha Brussels sprouts:
- Follow the preparation instructions. Preheat the air fryer to 375°F.
- Arrange the Brussels sprouts in a single layer in the air fryer basket. If it's a bit crowded, you may need to cook them in two batches depending on the size of your air fryer.
- Air fry for about 6 minutes, then flip them with tongs and air fry for another 6-7 minutes or until they look crisp and roasted.
for the best results
- Store leftovers in an airtight container in the refrigerator for up to five days.
- The glaze is a sugar-free copycat of honey sriracha sauce! Using monk fruit sweetener keeps these crispy roasted Brussels sprouts low-carb and keto friendly.
- If you like spicy food, you can up the heat! The sauce has more of a medium heat but you can increase the amount of sriracha to your own taste preference.
- For a flavor spin, you can substitute fresh lime juice or fresh lemon juice for the apple cider vinegar. The idea is to incorporate an acid into the glaze so fresh citrus is a great substitute.
- As the spicy Brussels sprouts roast, their outer leaves will fall off and get extra crisp with burnt edges. Don't toss them- you might just discover they're the best part!
This delicious recipe is easy to prepare and makes the perfect side dish! And for another next level Brussels sprouts recipe, check out my air fryer Brussels sprouts with miso glaze! They're just as tasty, just as addicting, and I just can't decide which one I love most.
you might also love...
- Shaved Brussels sprouts salad with mustard dill vinaigrette, a crunchy and light but incredibly satisfying salad with tangy flavors and a springtime vibe.
- Radicchio wedge salad and horseradish dressing, with charred radicchio, pomegranate and a vinaigrette with a bite.
- Keto broccoli soup with jalapeño, a creamy and flavorful low-carb soup recipe that is also vegan.
Crispy Sriracha Brussels Sprouts
Crisp with a tangy sweet/spicy glaze, these keto Brussels sprouts with sriracha are flavorful and deliciously addicting! Low-carb, gluten-free and vegan-friendly.
Ingredients
- 1 pound Brussels sprouts, washed and trimmed
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut aminos (or tamari)
- Dash of garlic powder
- ½ teaspoon liquid monk fruit sweetener (see notes for subs)
- 1-2 teaspoons sriracha sauce (use 2 teaspoons for more heat)
- ½ teaspoon fine sea salt
- Red pepper flakes or sesame seeds (optional topping)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a baking mat for easy cleanup.
- Cut the Brussels sprouts in half (quarter any that are extra large) and place them on the baking sheet.
- In a small bowl, whisk together the oils, vinegar, coconut aminos, garlic powder, sweetener and sriracha.
- Pour the sauce over the Brussels sprouts. Gently toss the vegetables on the baking sheet to evenly coat them in the sauce. Try to arrange most of the Brussels sprouts cut-side down, and spread them out across the pan so they are not crowding each other.
- Sprinkle the Brussels sprouts with sea salt.
- Transfer the baking sheet to the oven and roast the Brussels sprouts for 18-20 minutes (stir them after about 10 minutes). Remove from the oven and allow them to cool a couple of minutes before serving.
- Top the sriracha Brussels sprouts with red pepper flakes or sesame seeds if desired.
Notes
Stevia drops or liquid allulose can be substituted for liquid monk fruit. Add the sweetener to taste.
Overcrowding the Brussels sprouts on the pan will result in them steaming in the oven and they won't turn out as crisp.
For air fryer Brussels sprouts:
- Prepare according to instructions. Preheat the air fryer to 375°F.
- Arrange the Brussels sprouts in the air fryer basket (if it's a bit crowded, you may need to cook them in two batches depending on the size of your air fryer).
- Air fry for about 6 minutes, then flip them with tongs and air fry for another 6-7 minutes or until they look crisp and roasted.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 381mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 2gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!