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    Home » Sides » Maple Sriracha Brussels Sprouts

    Published: Oct 27, 2017

    Maple Sriracha Brussels Sprouts

    Mix up your holiday routine with these delicious maple sriracha brussels sprouts. The crisp oven roasted brussels sprouts get tossed in a maple glaze with just a hint of spice. Sprinkle with toasted sesame seeds for an extra pretty finish.
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    Close up of cooked maple sriracha brussels sprouts fresh out of oven in a baking dish and being served by a spoon

    During the holidays, vegetable-based sides often look tired. Tired from being boiled to oblivion, and tired that they weren’t given much more love than a pat of butter and a sprinkle of salt. It’s a fact I’m intimately aware of, because as a vegetarian, holiday dinners are often made up entirely of sides. So, with the holidays around the corner, I felt like it was time to get cranking on at least one epic side dish. Something that the non-meat eating peoples can devour as well. Selfish? Perhaps. But trust me, everyone is going to like this one.

    Brussels sprouts are a staple during the holidays. Sure, you can boil (or steam) them. But back to what I was saying about tired looking vegetables...well, I encourage you to dream bigger. Roasted brussels sprouts are da bomb, because the roasted brown bits on the edges mean a lot of flavor. Often times brussels sprouts are done up with plenty of bacon or roasted plain. It feels like a bit of an unfair choice, so here’s my version of a saucy-not-so-boring way to roast up your brussels sprouts.

    Brussels sprouts on a counter before being halved
    Brussels sprouts being drizzled with maple sriracha dressing after baking

    Most of this recipe reads like any tried and true approach for roasting brussels sprouts. Start with a hot oven, add your halved brussels sprouts on the pan, and toss with oil. Then, we start to play. Once the brussels sprouts are nearly cooked, you’ll toss them in a simple sauce made of two ingredients: maple syrup and sriracha. It might seem like a weird mix, but the sweet and slightly salty combo is a match made in heaven. I literally had to make a second batch in the middle of photographing them, because Anguel and I couldn’t stop ourselves from snacking.

    You can mix up the sauce directly in the pan, it doesn’t need to be fussy. I’ve made these a number of times, and prefer them best when the coated sprouts go back in the oven for a little while longer. The heat helps the sauce get bubbly hot, and if you’re lucky, some of the maple syrup that’s dropped onto the baking sheet will begin to caramelize. The recipe below, reflects this method. You should serve roasted brussels sprouts hot, because that’s when they feel the crispiest. If you’re tight on oven space and need to roast them in advance, I suggest pulling them out of the oven while they’re still somewhat tender on the inside. Then, right before serving, coat them in the sauce and quickly put them in the oven to finish. If I remember, I’ll sprinkle the sprouts with toasted sesame seeds. They’re a pretty finishing touch and go with the sriracha vibes, but if you’re hosting a ton of people over for dinner and happen to forget, these sprouts will be just as delicious.

    A note on spice: I personally don’t find sriracha super spicy, so would describe these brussels sprouts to be on the sweeter side than anything - but use your own tastebuds as a guide. If you choose to cut back on the sriracha, be prepared to use more salt to season as sriracha has salt in it too.

    Maple sriracha brussels being topped with sesame seeds

    Maple Sriracha Brussels Sprouts

    Mix up your holiday routine with these delicious maple sriracha brussels sprouts. The crisp oven roasted brussels sprouts get tossed in a maple glaze with just a hint of spice. Sprinkle with toasted sesame seeds for an extra pretty finish.
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 4
    Close up of cooked maple sriracha brussels sprouts fresh out of oven
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    Ingredients

    • 1 lb brussels sprouts (patted dry, see note 1)
    • 2 tablespoon grapeseed oil (or other neutral oil)
    • ½ teaspoon fine sea salt
    • 2 tablespoons maple syrup
    • 1 tablespoon Sriracha
    • Toasted sesame seeds (for garnish)
    US Customary - Metric

    Instructions

    • Preheat: Preheat oven to 400°F (200°C).
    • Prep brussels sprouts: Trim the ends and slice each brussels sprout in half, lengthwise.
    • Bake: Scatter brussels sprouts on a large baking sheet. Drizzle with grapeseed oil and toss to coat. Sprinkle with salt. Arrange brussels sprouts cut (flat) side down on baking sheet. Bake until tender and golden brown around the edges, 20 to 30 minutes.
    • Glaze: Whisk together maple syrup and 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 sesame seeds and season with more salt, if needed. Serve immediately.

    Notes

    1. Brussels sprouts: Make sure the brussels sprouts are patted dry after washing. Excess moisture will cause the brussels sprouts to steam, rather than roast.
     

    Nutrition

    Calories: 138kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 406mg | Potassium: 468mg | Fiber: 4g | Sugar: 9g | Vitamin A: 860IU | Vitamin C: 99mg | Calcium: 59mg | Iron: 2mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
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    Comments

    1. nancy says

      January 11, 2018 at 3:57 am

      What a hit these Brussel sprouts were !! I love that this recipe is so easy to make. A hint of sweetness mix with spice...perfect harmony together. I will make a bigger batch next time as my family ate them all up leaving me only a handful. Look forward to trying more of your recipes Brianne. Thanks for sharing.

      Reply
      • Bri says

        January 12, 2018 at 8:28 am

        So great to hear the family loved these brussels sprouts! Haha - although I am sorry to hear that your family ate most of them before you were able. Sounds like a double batch is in order next time:) Thanks so much for stopping by Nancy. Let me know if you give other recipes a try!

        Reply

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