These Maple Sriracha Brussels Sprouts are the kind of side dish that gets everyone talking—crispy, caramelized, and perfectly balanced with a sweet heat that’s completely irresistible. With just a handful of ingredients and minimal prep, this recipe turns humble brussels sprouts into a flavor explosion that will steal the show at your table!
Why You’ll Love This Recipe
- Unbeatable Sweet & Spicy Flavor: The maple syrup and Sriracha combo is pure magic—sticky, sweet, and just the right amount of heat.
- Crispy, Charred Perfection: Roasting at high heat gives these brussels sprouts a golden, crispy edge no one can resist.
- Quick & Simple: Minimal prep, one pan, and just 30 minutes from start to finish—you’ll have a gourmet-worthy side on the table in no time.
- Crowd-Pleaser (Even for Skeptics): This is the recipe that wins over even the lifelong brussels sprouts doubters—promise!
Ingredients You’ll Need
You’ll be amazed at how a few well-chosen ingredients can totally transform brussels sprouts into something crave-worthy. Each one plays a vital role, from adding that signature crispy texture to creating a sweet-spicy glaze that brings everything together beautifully.
- Brussels Sprouts: The heart of the dish—choose fresh, firm sprouts for the best roast and flavor. (Pat them dry to maximize crispiness!)
- Grapeseed Oil (or neutral oil): Ensures even roasting and crisp golden edges; it has a high smoke point and a neutral taste, letting the glaze shine.
- Fine Sea Salt: Enhances the natural flavors and helps crisp up the brussels sprouts as they roast.
- Maple Syrup: Adds a luxurious sweetness and caramelizes beautifully in the oven, balancing out the Sriracha’s tangy kick.
- Sriracha: Infuses the sprouts with a bold, chili-garlic flavor and a gentle heat—add more or less to suit your spice preference.
- Toasted Sesame Seeds (optional): For an extra pop of nutty crunch and an irresistible finishing touch.
Variations
The beauty of Maple Sriracha Brussels Sprouts is just how easy they are to customize. Don’t be afraid to swap ingredients or try new add-ins—this recipe is seriously versatile, so you can tweak it for dietary needs or whatever you have on hand.
- Make It Milder: Halve the Sriracha or swap for a milder hot sauce to suit gentler palates, while still getting that lovely sweet heat.
- Add Crunch: Toss in roasted cashews, sliced almonds, or chopped pecans when you add the glaze for extra texture and flavor.
- Citrus Twist: Add a splash of fresh lime or orange juice to the glaze for a tangy, bright finish.
- Go Vegan or Gluten-Free: The recipe is naturally vegan and gluten-free as written, but double-check your Sriracha or maple syrup if you have dietary restrictions.
How to Make Maple Sriracha Brussels Sprouts
Step 1: Prep the Brussels Sprouts
Start by trimming the stems from your brussels sprouts and slicing each one in half lengthwise. If you see any browning or loose outer leaves, just peel those away. And here’s a pro tip: After rinsing your brussels sprouts, make sure to pat them very dry with a clean towel—moisture is the enemy of crispiness!
Step 2: Roast for Crispiness
Preheat your oven to 400°F (200°C). Scatter your halved brussels sprouts on a large baking sheet. Drizzle with grapeseed oil and toss to coat, then sprinkle evenly with fine sea salt. Arrange the sprouts cut side down for maximum browning and pop them into the oven—roast for 20 to 30 minutes, shaking the pan halfway through, until they’re golden and crispy at the edges.
Step 3: Glaze & Finish Baking
While the brussels sprouts are roasting, whisk together maple syrup and Sriracha in a small bowl. When the sprouts are tender and deeply golden, remove the pan from the oven and drizzle the sweet-spicy glaze all over the sprouts. Toss gently to coat every piece, then return the pan to the oven and bake for another 5 minutes—just enough to make the glaze sizzling hot and sticky.
Step 4: Garnish and Serve
Once the Maple Sriracha Brussels Sprouts are out of the oven and perfectly glazed, transfer them to a serving platter. Sprinkle with toasted sesame seeds for a little crunch, taste for salt, and serve hot. Trust me, they’re most delicious right out of the oven!
Pro Tips for Making Maple Sriracha Brussels Sprouts
- Pat Dry for Maximum Crispiness: After washing, use a clean towel to thoroughly dry your brussels sprouts—any moisture will cause them to steam rather than brown!
- Don’t Crowd the Pan: Give those sprouts plenty of space on the baking sheet so the hot air can circulate and crisp every edge (if needed, use two pans).
- Roast Cut Side Down: Placing each sprout cut side down ensures deeper caramelization and irresistibly crispy bottoms.
- Glaze at the End: Add the maple Sriracha glaze during the final minutes of roasting—this keeps the sauce from burning and makes each bite glossy and flavorful.
How to Serve Maple Sriracha Brussels Sprouts
Garnishes
For a final touch of texture and visual pop, sprinkle your Maple Sriracha Brussels Sprouts with toasted sesame seeds or even a little chopped green onion or fresh cilantro. The sesame adds subtle nutty notes and crunch, while the herbs bring a fresh, vibrant contrast to the sweet-spicy glaze.
Side Dishes
This dish is incredibly versatile—pair it with a simple roasted chicken, grilled salmon, or tofu for a main, or tuck it into veggie grain bowls. Maple Sriracha Brussels Sprouts also play well with fluffy rice, creamy mashed potatoes, or even a crisp, citrusy salad on the side.
Creative Ways to Present
Get fancy and serve these straight from the oven in a stylish cast iron skillet, or pile them onto a wooden board as a shareable appetizer. For parties, try threading roasted sprouts onto skewers with roasted peppers—Maple Sriracha Brussels Sprouts are a guaranteed crowd-pleaser whether plated family-style or passed as finger food!
Make Ahead and Storage
Storing Leftovers
Leftover Maple Sriracha Brussels Sprouts store beautifully—just pop them in an airtight container in the refrigerator for up to 3 days. They’ll lose a bit of their ultra-crisp exterior but keep all their bold sweet-and-spicy flavor.
Freezing
While you can freeze leftovers, brussels sprouts may become slightly softer when thawed—freeze in a well-sealed container for up to a month, then re-crisp in a hot oven before serving. They’ll still be tasty, but nothing beats their just-roasted texture!
Reheating
For best results, reheat Maple Sriracha Brussels Sprouts in a 400°F oven for 8–10 minutes or until hot and sizzling. You’ll revive some of that signature crispiness—avoid microwaving if you can, as it tends to soften the edges.
FAQs
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Can I use frozen brussels sprouts instead of fresh?
For this recipe, fresh brussels sprouts are best. Frozen ones tend to retain extra moisture and won’t roast up as crispy or caramelized. If you must use frozen, thaw and pat them extra dry, but expect a softer texture.
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Is there a substitute for Sriracha?
Yes! You can use Sambal Oelek, your favorite chili-garlic sauce, or even a Mexican-style hot sauce. Adjust to your preferred heat level, and remember different sauces may change the overall flavor slightly.
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How do I prevent my brussels sprouts from getting mushy?
PAT THEM DRY—this is the #1 trick! Also, don’t overcrowd your pan and make sure you roast at a high temperature. Proper spacing and heat give you those coveted crispy edges.
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Can I double this recipe for a crowd?
Absolutely! Just be sure to use two baking sheets rather than crowd everything onto one. Giving your Maple Sriracha Brussels Sprouts enough space is the secret to keeping them crispy when scaling up.
Final Thoughts
Please, promise me you’ll try these Maple Sriracha Brussels Sprouts the next time you want something special yet easy. They’re the kind of dish that disappears in minutes, wins over veggie skeptics, and makes every meal more memorable—so go ahead, roast up a batch and savor every sweet-spicy, crispy bite!
Print
Maple Sriracha Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maple Sriracha Brussels Sprouts are a sweet and spicy twist on a classic side dish. Roasted to perfection and coated in a sticky glaze, these brussels sprouts are sure to be a hit at your next meal.
Ingredients
Ingredients:
- 1 lb brussels sprouts
- 2 tablespoons grapeseed oil
- 1/2 teaspoon fine sea salt
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
- Toasted sesame seeds (for garnish, optional)
Instructions
- Preheat: Preheat oven to 400°F (200°C).
- Prep brussels sprouts: Trim the stems off of 1 lb brussels sprouts, then cut each brussels sprout in half (lengthwise).
- Bake: Scatter brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons grapeseed oil and toss to coat. Sprinkle with ½ teaspoon fine sea salt. Bake until tender and golden brown around the edges, 20 to 30 minutes, shaking the pan half-way through.
- Glaze & Bake: Whisk together 2 tablespoons maple syrup and 1 tablespoon Sriracha. Pour over baking sheet of brussels sprouts. Toss to coat. Bake until brussels sprouts and glaze are hot, about 5 minutes.
- Garnish and serve: Sprinkle with Toasted sesame seeds (if using). Season with more salt, if needed. Serve immediately.
Notes
- Brussels sprouts: Make sure the brussels sprouts are patted dry after washing. Use fresh brussels sprouts, not frozen ones.
- Sriracha: If sensitive to spice, add Sriracha in small increments. Substitute with Sambal Oelek if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
