Sriracha Roasted Brussels Sprouts



Serving size

8 ounces sprouts
45 Minutes

This recipe can be multiplied and makes good leftovers, hot or cold.

Sriracha Roasted Brussels Sprouts


1 Tbsp. Sriracha
1 Tbsp. Apricot preserves (or peach preserves)
1/8 tsp. Salt
1 to taste Black pepper
2 tsp. Olive oil
1 lb. Brussels sprouts, raw (sliced in half or in quarters, lengthwise)


Place a large skillet in the oven and preheat to 325°F.

Add the Sriracha sauce, jam, salt, and pepper in a small mixing bowl. Whisk until smooth.

When the pan is hot, add the olive oil and swirl to coat the pan.

Add the brussels sprouts and return the pan to the oven.

Roast for 20 minutes. Toss the sprouts every 4 or 5 minutes.

Toss well and add the Sriracha mixture. Toss and return the pan to the oven. Roast for 7 to 10 minutes and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the Sriracha sauce is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

The bitterness of brussels sprouts is really balanced by the salty-spicy flavor of the Sriracha sauce. It just needs a bit of sweetness and the jam brings that out in this dish with the added benefit of helping create a terrific glaze.

Check the label of your Sriracha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon, but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon so you might have to adjust your added salt a bit to keep the flavors balanced.

"When you eat a lot of spicy food, you can lose your taste. When I was in India last summer, I was listening to a lot of Michael Bolton."

Jimmy Carr