A honey sriracha Brussel sprouts and broccoli salad with spicy peanut vinaigrette and fresh mint - healthy, delicious and ready to be devoured.
The oven roasted Brussel sprouts and broccoli in this recipe get a nice crispy char on them, and this pairs beautifully with the sweet and spicy heat of the salad dressing and crunchy peanuts. It is a wonderfully tasty warm green vegetable salad that is perfect for wintertime, and I guarantee that anyone who previously moaned about not liking Brussel sprouts will change their mind after trying this!
The usual complaint about Brussel sprouts taste is that it's verging on bitter, and we fix that with a spicy peanut vinaigrette that I would honestly drink on its own with a straw and a cocktail umbrella.
But it's not just filled with flavour, this honey sriracha Brussel sprouts and broccoli salad with spicy peanut vinaigrette also packs a nutritional punch...
Dark green cruciferous vegetables like broccoli and Brussel sprouts are full of nutrients, high in fibre and low in calories. They can help to reduce inflammation and can even lower your risk of developing certain diseases, basically, you want them in your diet. The spicy peanut vinaigrette is oil-free and contains cholesterol-lowering garlic and powerful antioxidant chilli, and the hint of fish sauce gives it that gloriously complex umami flavour that tickles all the taste buds so much. So what are you waiting for?
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This honey sriracha Brussel sprout and broccoli salad works well as an easy side dish for Christmas and if you're on the lookout for festive appetizer ideas, try this baked camembert with garlic butter croutons.
Ingredients
Here's what you'll need to make your honey sriracha Brussel sprouts and broccoli salad with spicy peanut vinaigrette.
- Brussel Sprouts
- Broccoli
- Garlic
- Sriracha
- Honey
- Rice vinegar
- Fish sauce
- Lime
- Chilli (Thai or Serrano)
- Peanuts
- Mint
- Kosher salt
- Olive oil
See the recipe card for quantities.
Instructions
Preheat the oven to 375 F / 190 C.
Trim the bottom off the Brussels sprouts and then slice them in half from top to bottom, so that you cut vertically through the base. This will keep the Brussel sprouts together, but don't worry if a few of the leaves flake off, they will just go extra crispy as you roast in the oven.
Cut the broccoli into medium-small florets.
Put the Brussel sprouts and broccoli on an oven tray.
Drizzle olive oil and sprinkle salt over the Brussel sprouts and broccoli and then turn the Brussel sprouts over to ensure they are flat/cut side down for optimum browning.
Put the tray in the oven and set a timer for 15 minutes.
Check the Brussel sprouts and broccoli to see how they are doing, jiggle the tray a little and if the broccoli is looking charred to perfection, take it out and leave the Brussel sprouts in the oven for a further 5-10 minutes until crispy on the outside and tender on the inside.
Put the charred Brussel sprouts and broccoli into a warm bowl and make your spicy peanut vinaigrette.
How to make a spicy peanut vinaigrette
Grate the garlic clove using the parmesan setting on a cheese grater so it becomes a mushy pulp. The garlic in this spicy peanut vinaigrette is raw so we grate it so the flavour isn't too overwhelming.
In a small bowl or jar, make the spicy peanut dressing by mixing the rice vinegar, honey, sriracha, fish sauce, lime juice and garlic together with a fork.
Chop the peanuts up on a chopping board and put them in the vinaigrette. You can leave them whole but I like them in small crumbly bits as they stick to the brussel sprouts and broccoli better, meaning you get a taste of them with each mouthful.
Now assemble your delicious warm salad!
Toss the oven-roasted Brussel sprouts and broccoli with the spicy peanut vinaigrette with honey sriracha and scatter chopped fresh mint over the top.
Roasting broccoli tip: Put the broccoli on one side of an oven tray, and the Brussel sprouts on the other. We separate them so that if the broccoli cooks faster than the Brussel sprouts we can whip them out earlier and avoid burning.
Can I use frozen Brussel Sprouts?
Sadly they just won't brown up and go crispy. There is too much liquid and you won't get charred Brussel Sprouts if you’re cooking frozen Brussels Sprouts so I highly recommend using fresh Brussel sprouts for this recipe.
Wine pairing
A relatively sweet wine will work with spicy food like a ripe Pinot Noir, a Grenache or an off-dry Riesling. I personally also love to drink a Gewurztraminer white wine with spicy food.
Substitutions
Here are some ways you can make substitutions in this recipe to suit you.
- Vegan - to make this recipe vegan, use maple syrup instead of honey and soy sauce instead of fish sauce
- Nut free - you could try toasting some panko breadcrumbs to scatter on top instead of the spicy peanuts to make this nut free.
- Fish sauce - use soy sauce or Worcestershire sauce instead of fish sauce if you don't have any.
Variations
Why not put your own twist on it? Here are some other ways to tweak this warm salad, it is your rodeo after all.
- Spicy - add extra heat with a hotter chilli like habanero or scotch bonnet, more sriracha or dreid chilli flakes.
- Mild - take the chilli out of the spicy peanut vinaigrette recipe and use less sriracha
- More veg - add kale and sweet potato to the roasting pan to bulk this out with even more veg.
Equipment
This honey sriracha Brussel sprouts and broccoli salad is pretty fuss-free when it comes to equipment! You will need
- Chopping board
- Kitchen knife
- Oven tray
- Jar or bowl for the spicy peanut vinaigrette
- Salad bowl for serving.
Storage
Store any leftovers in the fridge. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
This dish can be served warm straight from the oven or at room temperature so can be made in advance and chilled, and then brought out 30 minutes before serving.
Honey Sriracha Brussel Sprouts and Broccoli Salad
Equipment
- Oven tray
- Chopping board
- Kitchen knives
- Salad bowl
- Jar
Ingredients
- 350 grams Brussels sprouts
- 350 grams Broccoli
- 1 clove Garlic
- 1 Thai chilli
- ½ teaspoon Honey
- 1 teaspoon Fish sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sriracha
- ½ Lime
- 4 tablespoon Peanuts
- tablespoon Mint leaves
- 1 tablespoon Olive oil
- Kosher salt
Instructions
- Preheat the oven to 375 F / 190 C.
- Slice the Brussels sprouts in half from top to bottom, so you cut through the base. This will keep them together, but don't worry if a few of the leaves flake off they will just go extra crispy.
- Cut the broccoli into medium-small florets.
- Put the Brussel sprouts and broccoli on an oven tray.
- Drizzle olive oil and sprinkle salt over the Brussel sprouts and broccoli and then turn the Brussel sprouts to ensure they are flat/cut side down for optimum browning.
- Put the tray in the oven and set a timer for 15 minutes.
- Check the Brussel sprouts and broccoli to see how they are doing, jiggle the tray a little and if the broccoli is looking charred to perfection, take it out and leave the Brussel sprouts in the oven for a further 5-10 minutes until crispy on the outside and tender on the inside.
- Put the charred Brussel sprouts and broccoli into a warm bowl and make your spicy peanut vinaigrette.
- Grate the garlic clove using the parmesan setting on a cheese grater so it becomes a mushy pulp. The garlic in this spicy peanut vinaigrette is raw so we grate it so the flavour isn't too overwhelming.
Spicy peanut vinaigrette
- In a small bowl or jar, make the spicy peanut dressing by mixing the rice vinegar, honey, sriracha, fish sauce, lime juice and garlic together with a fork. Season to taste with salt.
- Chop the peanuts up on a chopping board and put them in the vinaigrette (or garnish with them at the last minute).
- Toss the oven-roasted Brussel sprouts and broccoli with the spicy peanut vinaigrette with honey sriracha and scatter chopped fresh mint over the top.
Video
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Hollie says
I love all the brussel sprouts recipes. This one is great! Thank you!
Gina says
Sriracha, broccoli, and brussel sprouts are 3 favorites. I can't seem to get enough sriracha. Will have to try soon.
Shilpa says
Love this salad. The sweetness from honey and spicy kick from sriracha is just perfect.
Emily says
These Brussel sprouts have all of the flavors my family loves in them! We will be making these o repeat all winter long!
Cindy Mom the Lunch Lady says
This recipe sounds amazing! I love when brussel sprouts get all crispy and golden. I bet the honey and sriracha add wonderful flavour!
Nancy MacDonald says
I found this recipe and love it but in the video, you add the peanuts at the end after the vinaigrette but the recipe says to add them to the vinaigrette itself. If you’re making the vinaigrette beforehand, it may be an important distinction is all.
Rosanna Stevens says
Hi Nancy, thanks for pointing this out I'll pop a note in the recipe card to clarify that it doesn't make a difference. So glad you enjoyed!