Sweet & Spicy Brussels Sprouts

Y’all, these are SO GOOD!  I like want to have them every single day.  I love that it’s packed with protein, carbs, fat and fiber.  We typically serve them over rice or quinoa. Perfect for post-workout, or anytime.


  • Roasted Brussels sprouts:
  • 16 oz (1 lb) fresh Brussels sprouts, ends trimmed, cut in half, then rinsed
  • 1-1.5 T olive oil
  • salt & pepper to taste
  • Glaze:
  • 1.5 T raw honey
  • 1.5 T maple syrup
  • 1 T soy sauce
  • 1 tsp sriracha sauce
  • Toppings (optional):
  • small handful of dried cranberries
  • small handfull of chopped pecans


Preheat oven to 375 degrees. Toss the washed and cut Brussels sprouts with the oil, salt, & pepper. Put them in a baking pan and roast for 15 minutes.

Take out of oven and stir well. Bake for 5-10 more minutes, until golden brown.

Meanwhile, mix all glaze ingredients in a small bowl.

Pour desired amount of glaze on top and gently stir.

(Optional) Sprinkle with dried cranberries and chopped pecans.

Serve immediately.

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