If you haven’t given these little green gems a chance to shine on your dinner table, it’s time we had a chat. Think tinier cabbage cousins, roasted to golden-brown perfection, drizzled in a sweet-and-spicy glaze that’s low-carb and all kinds of irresistible. These Brussels sprouts aren’t just a side dish; they’re a moment. A whole mood. The kind of dish that has you sitting back, taking a bite, and saying, “Oh, so it’s THAT good.”
But let’s get something straight before we start talking flavors. This isn’t about impressing anyone else (though you probably will). This is about you. About living your best life, eating delicious food, and realizing you can still treat yourself while keeping those carbs in check. Because you deserve to feel good, friend. And trust me, this roasted Brussels sprouts recipe will bring major feel-good vibes.
Low-Carb Honey & Sriracha Brussels Sprouts Recipe
Equipment
- Baking sheet
- Large mixing bowl
- Parchment paper or aluminum foil
- Small saucepan
- Whisk
Ingredients
For the Brussels Sprouts:
- 1 pound Brussels sprouts trimmed and halved (flat side down for crispy magic!)
- 2 tablespoons olive oil extra-virgin for that smooth flavor
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper freshly ground
For the Low-Carb Glaze:
- 2 tablespoons sugar-free syrup for that honey vibe but keto-friendly!
- 2 tablespoons sriracha or less if you’re keeping it chill
- 1 teaspoon soy sauce or tamari for gluten-free
- ½ teaspoon rice vinegar or a squeeze of fresh lime juice for a little zing!
- 1 teaspoon garlic powder because we don’t do boring here
- 1/4 teaspoon xanthan gum optional, for a thicker glaze
Instructions
- Preheat to Perfection: Crank your oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy clean-up later.
- Prep Those Sprouts: Toss your halved sprouts in a large bowl with olive oil, salt, and pepper. Get every sprout coated like they’re dressing for a night out.
- Roast to Golden Glory: Spread those babies out on the baking sheet, cut-side down. Pop them in the oven and roast for 20-25 minutes, flipping halfway through. You’re looking for crispy edges and golden brown perfection.
- Make Your Glaze: While the sprouts are doing their thing, grab a small saucepan. Combine sugar-free syrup, sriracha, soy sauce, rice vinegar, and garlic powder. Whisk it all together over medium heat for 2-3 minutes. If you want it thicker, sprinkle in the xanthan gum and stir until you’ve got a glaze that’s ready to mingle.
- Coat & Toss: When the sprouts are out of the oven, drizzle them with your glaze and toss until every piece is glistening and glossy. Yes, they’re THAT good-looking.
- Serve It Up: Plate your sprouts and prepare for the compliments to roll in. Or, if it’s a solo vibe, just grab a fork and enjoy!
Notes
- Not a spice fan? Dial back the sriracha or substitute with sugar-free BBQ sauce for a smoky twist.
- Feeling fancy? Sprinkle toasted sesame seeds or chopped cilantro on top before serving. These taste just as amazing cold, straight from the fridge. (Yes, that’s me giving leftovers the love they deserve!)
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!