Sriracha Brussel Sprouts
Sriracha brussel sprouts are such a fun, easy side dish that will go with so many meals. Ready in 15 minutes, this recipe is made on the stove with just a few simple ingredients.
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Why you should make this recipe
- Easy to make
- Great for breakfast, lunch or dinner
- Simple ingredients
- Not too spicy
- Great for parties
- Healthy – vegan, gluten free, Whole30, low carb
Ingredients
- Brussel sprouts – brussel sprouts are the star of this recipe, be sure to trim them as needed.
- Coconut aminos – coconut aminos are the gluten free and soy free version of soy sauce. You could also use gluten free tamari or soy sauce if you can tolerate it.
- Sriracha – sriracha is spicy but can be slightly sweet as well. If you want to make sure this is a Whole30 friendly side dish, be sure to use a Whole30 approved sriracha.
- Tahini (or almond butter) – tahini is made from ground sesame seeds (just like peanut butter) and helps to cut some of the spice from the sriracha. You could also use almond butter if you don’t have tahini.
How to make sriracha brussel sprouts
Preheat the skillet: the key to caramelized brussel sprouts is a hot skillet.
Prep the brussels: Next, quarter(or half) the brussel sprouts.
Cook the brussels: Spray the pan with avocado oil or olive oil spray and cook the brussels. Don’t move them in the pan for the first 3-4 minutes then cook 3-5 more minutes, stirring occasionally until they are starting to caramelize and brown.
Add the sauce: At this point, add the coconut aminos and sriracha to the brussel sprouts. Stir well. Cook 1-2 more minutes. Turn off the heat, add the tahini and stir well. Serve hot.
Top tips
- Cut the brussel sprouts in half or quarters depending on how large they are.
- Tahini (or almond butter) helps to cut the heat from the sriracha. If you love really spicy food, add crushed red pepper flakes, garlic chili sauce or cayenne pepper for more heat.
- Start with a hot pan (use cast iron or stainless steel and preheat).
- Wait to add the liquid ingredients until after the brussels have a sear for the best texture.
- Make this Whole30 by using a Whole30 approved sriracha. You could also use hot sauce if you can’t find any sriracha.
- If you would like this to be a bit sweeter, add 1 tablespoon honey or maple syrup when you add the coconut aminos and sriracha.
Topping ideas
These sriracha brussel sprouts are great as a side dish but would also be a great afternoon or evening snack. They are perfect for snacking. Some great topping ideas include:
- Sesame seeds
- Crushed red pepper flakes
- Drizzle of vegan chipotle mayo
What to serve with spicy brussel sprouts
- 10 Minute Asian Chicken and brown jasmine rice
- Bang Bang Shrimp
- Instant Pot Chicken Fried Rice
- Air Fryer Teriyaki salmon and quinoa
Storage
- Fridge: store leftovers in the fridge for up to 5 days in a well sealed container.
- You can reheat these in the microwave or in a 400F oven for 5-7 minutes.
More brussels sprouts recipes
- Air Fryer Frozen Brussel Sprouts
- Crispy Roasted Brussels Sprouts with Dijon Dipping Sauce
- Roasted Brussel Sprouts and Carrots
- Air Fryer Smashed Brussel Sprouts
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Sriracha Brussels Sprouts
$4.14 Recipe/$0.97 ServingSriracha brussel sprouts are the perfect spicy side dish or snack! Ready in 15 minutes with just 5 ingredients, this is a quick and easy recipe that is packed with flavor!
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Servings: 4
Guided Recipe Video
Ingredients
- non-stick spray (avocado oil or olive oil) - $0.12
- 1 pound brussels sprouts, quartered - $2.99
- 1/2 teaspoon sea salt - $0.03
- 3 tablespoons coconut aminos - $0.53
- 3 tablespoons sriracha - $0.26
- 1 tablespoons tahini - $0.21
Instructions
- Place your cast iron skillet (or stainless steel skillet) over medium low heat, and allow it to heat up for a few minutes.
- Quarter the brussels sprouts. Cut the brown stem from the bottom of the sprout. Then cut in half lengthwise, then cut those halves in half lengthwise creating quarters.
- Spray the skillet with avocado oil or olive oil spray. Add the brussels sprouts and increase the heat to medium. Allow to cook for 3-4 minutes, don't touch the brussels sprouts during this time.
- Add the salt and stir the brussels sprouts and cook again for 3-5 minutes.
- Add the coconut aminos, sriracha and stir well. Cook 2 minutes.
- Turn off the heat and add the tahini. Stir well and serve!
Notes
Top tips
- Tahini (or almond butter) helps to cut the heat from the sriracha. If you love really spicy food, add crushed red pepper flakes, garlic chili sauce or cayenne pepper for more heat.
- Start with a hot pan (use cast iron or stainless steel and preheat). Allow the brussels to caramelize first before adding sauce.
- Make this Whole30 by using a Whole30 approved sriracha. You could also use hot sauce if you can’t find any sriracha.
- If you would like this to be a bit sweeter, add 1 tablespoon honey or maple syrup when you add the coconut aminos and sriracha.
- Store these in the fridge for up to 5 days in a well sealed container.
- You can reheat these in the microwave or in a 400F oven for 5-7 minutes.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
83
Fat
2
g
Carbohydrates
13
g
Fiber
5
g
Sugar
3
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
These Brussels Sprouts “Rock”! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
I need the green sriracha in my life! This sounds like a very filling meal! Thanks for sharing!