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honey sriracha brussel sprout and broccoli salad

Honey Sriracha Brussel Sprouts and Broccoli Salad

A sweet and spicy salad with honey sriracha charred Brussel sprouts and roasted broccoli served with a spicy peanut vinaigrette
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 2 people
Calories 326 kcal


  • Oven tray
  • Chopping board
  • Kitchen knives
  • Salad bowl
  • Jar


  • 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


  • 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. 
  • Toss the oven-roasted Brussel sprouts and broccoli with the spicy peanut vinaigrette with honey sriracha and scatter chopped fresh mint over the top.
    honey sriracha brussel sprouts and broccoli salad with spicy peanut vinaigrette



Calories: 326kcalCarbohydrates: 34gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 395mgPotassium: 1418mgFiber: 14gSugar: 9gVitamin A: 2422IUVitamin C: 312mgCalcium: 187mgIron: 5mg
Keyword Broccoli Salad, Honey Sriracha Brussel Sprouts and Broccoli, Peanut salad, Spicy Peanut Vinaigrette
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