These crispy Brussels sprouts are tossed with chili crunch and honey for a bold, spicy, and seriously addictive side dish that all spice enthusiasts will love.

Key Ingredients

• Chili crunch: This chili oil based condiment is filled with crispy chili flakes and spices. I prefer the Momofuku brand, but you can use any chili crunch or chili sauce of your choice.
• Honey: Honey adds a delightful sweet flavor and also balances out the spicy chili crunch.
• Brussels sprouts: Obviously! To make things easier, I like to just buy a bag of Brussels sprouts that are already halved.
• Sesame oil: The flavor of sesame oil is a great complement to the Asian-inspired flavors of chili crunch. Any other neutral oil will also work.
• White sesame seeds: While these are optional, the nutty flavor pairs nicely, plus it looks pretty when you’re serving the Brussels sprouts .

Find the list of full ingredients in the recipe card below.

3 Different Cooking Methods

I’ve tested these chili crunch Brussels sprouts in the oven, in the air fryer and on the stovetop — all work great! The air fryer is definitely the quickest method for cooking these Brussels sprouts, but the stovetop and the oven both yield the same crispy Brussels sprouts, so you do you!

Baking instructions

1. Preheat the oven to 400ºF.
2. Add the Brussels sprouts to a greased baking sheet and bake for 15-20 minutes, tossing the Brussels sprouts halfway.

Air fryer instructions

1. Cook the Brussels sprouts at 400ºF for 4 minutes.
2. Flip the Brussels sprouts in the air fryer basket.
3. Cook for an additional 3 minutes.

Stovetop instructions

1. Heat a skillet over medium/high heat.
2. Add the Brussels sprouts to the skillet and cook for 10-15 minutes.

Find the full cooking instructions in the recipe card below.

Serving Recommendations

I love serving these brussels sprouts with my oven baked chicken thighs and a batch of instant pot white rice. Why? Because I can air fry the brussels sprouts at the same time as making the rice in the instant pot and baking the chicken — easy and efficient dinner prep has become crucial to weeknight success as a busy mom of 2 boys who are always on the move .

Storage Directions

Let your Brussels sprouts cool completely and then store them in an airtight container in the fridge for up to 5 days. I like to warm up leftovers in the air fryer to bring back a little of that original CRUNCH.

More Dishes to Spice Things Up

FAQs

Why are my roasted Brussels sprouts not crispy?

The most common mistake when cooking Brussels sprouts (whether you’re air frying, baking or cooking on the stovetop) is overcrowding the pan. Overcrowding will create steam, and this will steam your Brussels sprouts instead of roasting them to crispy perfection. When in doubt, cook in batches to avoid overcrowding!

What are some other creative ways to season Brussels sprouts?

I’ve been creating Brussels sprouts recipes for years on Fit Foodie Finds, and truly there are so many ways to season this yummy veggie. Some of my go-tos include:

More Recipes with Brussels Sprouts

This delicious pumpkin, feta and rocket salad is a lovely side dish that goes well alongside a bbq or as part of a pot luck dinner.

Pumpkin, Feta and Rocket Salad

This salad is so tasty, with soft pumpkin and feta, and fresh rocket. The honey in the sauce compliments the pumpkin amazingly, with the pine nuts adding some lovely crunch to the salad.

This recipe was easy to to throw together, the most time-consuming part was preparing the pumpkin. We have lots of rocket growing so crazily in our garden at the moment, I decided to use quite a bit of it, but this can easily be swapped out for baby spinach leaves.

Ingredients for Making Pumpkin, Feta and Rocket Salad

To make this salad, you will need:

• pumpkin
• olive oil
• honey
• garlic
• rosemary, dried
• feta cheese
• rocket leaves or baby spinach leaves
• pine nuts

Making this Pumpkin Salad

To make this salad, first combine the olive oil, honey, rosemary and garlic together in a large bowl.

Add the raw diced pumpkin and toss.

Place the pumpkin on a lined baking tay and bake at 220˚C for around 30 minutes or until it is soft and just starting to brown.

Take the pumpkin out of the oven and allow to cool.

When cool, add it to a bowl with the feta cheese, pine nuts and rocket.

Toss gently to combine.

Place in a serving bowl and sprinkle with extra pine nuts, if desired. 

Serve immediately.

More Salad and Pumpkin Recipes