Imagine taking crispy, caramelized Brussels sprouts from the oven and tossing them in a bold, sweet-and-spicy glaze—welcome to the world of Maple Sriracha Brussels Sprouts! This quick, vibrant recipe transforms humble veggies into the side dish everyone will crave (yes, even the veggie skeptics in your life).
Why You’ll Love This Recipe
- Sweet, Spicy, & Savory: The combination of maple syrup and Sriracha creates an irresistible glaze that perfectly coats tender, caramelized Brussels sprouts.
- Super Quick & Easy: Prep to table in 30 minutes, with only five main ingredients (plus a pinch of salt) and super minimal fuss.
- Crowd-Pleaser: Even folks who think they’re not “brussels sprouts people” come back for seconds—yes, it’s that good!
- Customizable Heat: You control the spice level, making these Maple Sriracha Brussels Sprouts perfect for every palate.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating bold flavor and irresistible texture. Grab fresh Brussels sprouts, a sweet drizzle of maple syrup, fiery Sriracha, and a kiss of oil and salt—the magic is in how they work together!
- Brussels sprouts: Look for fresh, firm, bright-green sprouts—avoid any that are yellowing or have soft spots for the best roasting results.
- Grapeseed oil (or other neutral oil): Helps the Brussels sprouts roast beautifully and achieves those caramelized, golden edges without adding overpowering flavor.
- Fine sea salt: A little goes a long way here—it brings all the flavors into sharp, savory focus.
- Maple syrup: Real maple syrup is key for that deep, rich sweetness and glossy glaze (don’t substitute pancake syrup—trust me!).
- Sriracha: This flavor-packed chili sauce is perfect for infusing every bite with just the right amount of heat, but adjust as needed for your spice comfort zone.
- Toasted sesame seeds (optional): These add a final pop of texture and nutty flavor, especially if you’re going all-out with presentation.
Variations
Maple Sriracha Brussels Sprouts are endlessly adaptable! You can tweak the glaze, switch up the garnishes, or put your own creative spin on the heat—so make this recipe your own, based on what’s in your pantry and what makes your taste buds happy.
- Less Heat: Swap Sriracha for a mild chili sauce, or just use half the Sriracha for a gentle tongue-tingle instead of fiery flavor.
- Extra Crunch: Add sliced almonds, crispy fried shallots, or crushed peanuts along with (or instead of) the sesame seeds.
- Citrus Twist: Finish with a squeeze of fresh lime juice or a little orange zest to brighten things up and offset the sweetness.
- Vegan Swap: This recipe is already vegan, but you can use agave in place of maple syrup if needed for a subtle flavor change.
How to Make Maple Sriracha Brussels Sprouts
Step 1: Prep Your Brussels Sprouts
Start by trimming the stems from your Brussels sprouts and slicing each one in half lengthwise. If any loose leaves fall off during this process, keep them—those get especially crispy when roasted! Make sure the sprouts are dry (pat them with a clean towel if washed)—this is key for roasty, not soggy, results.
Step 2: Toss, Season, and Roast
Spread your Brussels sprouts out on a large baking sheet, then drizzle them with grapeseed oil and toss until every piece is glistening. Sprinkle with fine sea salt and give everything a light toss again. Arrange them cut side down for extra caramelization, and roast at 400°F (200°C) until deeply golden on the edges—about 20 to 30 minutes. Give the pan a hearty shake halfway through for even browning.
Step 3: Glaze and Finish Roasting
While your Brussels sprouts are finishing up, whisk together the maple syrup and Sriracha in a small bowl. Pour the spicy-sweet glaze over your hot sprouts, toss everything gently to coat, and pop the tray back in the oven for about 5 more minutes. This lets the sticky glaze seep into all the little crevices and turn every bite into pure flavor fireworks.
Step 4: Garnish and Serve
Right before serving, sprinkle with toasted sesame seeds and a tiny pinch more salt, if you like. Serve your Maple Sriracha Brussels Sprouts immediately—fresh from the oven is when they’re at their crispiest and most irresistible.
Pro Tips for Making Maple Sriracha Brussels Sprouts
- Dry for Maximum Crisp: Blot those Brussels sprouts dry after washing—extra moisture will make them steam instead of roast, so don’t skip this step!
- Cut Side Down: Arrange the sprouts with their cut side facing the pan. This maximizes those caramelized, crispy surfaces everyone loves.
- Glaze Timing: Add the maple Sriracha glaze in the last 5 minutes so it gets sticky and shiny—this keeps the sugars from burning while still caramelizing beautifully.
- Taste and Adjust: Everyone’s spice tolerance is different! Taste the glaze as you whisk and adjust the Sriracha to make these Brussels sprouts perfect for you.
How to Serve Maple Sriracha Brussels Sprouts
Garnishes
I love scattering on toasted sesame seeds—they’re earthy, toasty, and make your Maple Sriracha Brussels Sprouts really pop on the plate. For even more color and zing, try finishing with a flurry of fresh cilantro or a sprinkle of chopped chives before serving.
Side Dishes
These sprouts are a delicious companion to roasted salmon, grilled chicken, or chewy farro for a hearty vegetarian dinner. They also shine as part of a small plate spread—think alongside dips, grains, and other roasted veggies for a vibrant, satisfying meal.
Creative Ways to Present
Turn your Maple Sriracha Brussels Sprouts into a party appetizer by skewering them onto toothpicks or tucking them in lettuce cups with a squeeze of lime. Or top a rice or grain bowl with a generous scoop for eye-catching color and crunch—these little green gems bring the wow-factor no matter how you serve them.
Make Ahead and Storage
Storing Leftovers
If you have any sprouts left (lucky you!), store them in an airtight container in the fridge for up to 3 days. The glaze keeps them moist, and they hold up surprisingly well, though they’ll lose a bit of crispiness.
Freezing
I generally don’t recommend freezing Maple Sriracha Brussels Sprouts, as roasted vegetables tend to get mushy and lose their irresistible texture after thawing. For the best enjoyment, stick to making what you’ll eat within a few days.
Reheating
To get the closest thing to fresh, spread leftovers on a baking sheet and reheat in a 400°F oven for 7–10 minutes. They’ll crisp right back up and the glaze will be deliciously sticky again (microwaving works in a pinch, but you’ll miss out on that glorious texture).
FAQs
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Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts yield the crispiest, caramelized edges—frozen ones tend to steam and can become mushy. For the best Maple Sriracha Brussels Sprouts, use fresh whenever possible!
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How spicy are these Brussels sprouts?
The heat level is totally up to you! Use the full amount of Sriracha for a noticeable (but not overwhelming) kick, or reduce it for something milder. If you love heat, add a little extra or a sprinkle of chili flakes at the end.
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Can I make Maple Sriracha Brussels Sprouts ahead of time?
They’re at their crispy best right out of the oven, but you can roast the Brussels sprouts in advance and keep the glaze separate. When ready to serve, toss with the glaze and re-roast for 5–7 minutes to reheat and caramelize.
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What should I do if I don’t have Sriracha?
No worries! You can swap in sambal oelek, your favorite chili garlic sauce, or even a Mexican-style hot sauce. Just taste and adjust to get your perfect balance of heat and flavor.
Final Thoughts
If you’re hunting for a side dish that’s lightning-fast, full of personality, and bound to win over everyone at your table, these Maple Sriracha Brussels Sprouts are it. I can’t wait for you to try them—they might just steal the show at your next meal!
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 the perfect blend of sweet, spicy, and savory flavors, creating a delicious side dish that will impress everyone at the table. The maple syrup adds a touch of sweetness, while the Sriracha brings a hint of heat, making these brussels sprouts a standout dish.
Ingredients
Brussels Sprouts
- 1 lb brussels sprouts
Seasoning and Glaze
- 2 tablespoons grapeseed oil
- 1/2 teaspoon fine sea salt
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
Garnish
- 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. Excess moisture will cause the brussels sprouts to steam, rather than roast. Use fresh brussels sprouts, not frozen ones.
- Sriracha: If you’re sensitive to spice/heat, add Sriracha in small increments and taste as you go. If you use less Sriracha, you may want to season with more salt at the end. If you’re out of Sriracha, substitute with Sambal Oelek, Mexican-style hot sauce, or the “runner up” (#2) in our rankings of Best Sriracha Substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
