These roasted Maple Sriracha Brussels Sprouts are simple, yet packed with flavor. Maple syrup and sriracha make a balanced sweet and spicy glaze. And, the sauce gets sticky and caramelized in the oven. It's so good!
During the holidays, vegetable side dishes are often underwhelming. Thankfully, these brussels sprouts are anything but boring! They're crispy at the edges and tossed in a yummy sauce that everyone will remember.
Pair them with other delicious and crowd-pleasing holiday sides like: Smashed Fingerling Potatoes, Creamed Kale, and Air Fryer Butternut Squash.
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Why you'll love this recipe
- Only 5 ingredients: You likely already have most/all of the ingredients on hand.
- Easy to make: Anyone can make this recipe, it's that easy! All you have to do is cut brussels sprouts, mix a 2-ingredient sauce, then let the oven do the rest.
- Versatile: The balanced sweet and spicy sauce pairs well with many different mains and side dishes.
- Crowd-pleasing holiday recipe: A delicious, not-boring way to serve brussels sprouts over the holidays!
Recipe Video
Watch how to make these maple sriracha brussels sprouts step-by-step.
Ingredients (and substitutes)
You only need 5 ingredients to make this roasted brussels sprouts recipe:
- Brussels Sprouts: Use fresh brussels sprouts, not frozen ones. Dry off the brussels sprouts after rinsing them, so that they roast—rather than steam—in the oven.
- Maple Syrup: Adds a mild sweetness that's perfect for the holidays. You could substitute honey in a pinch, but we prefer the flavor of maple syrup in this recipe.
- Sriracha: We love Sriracha because it's mildly spicy and well balanced. If you can't find Sriracha, check out our rankings for Best Sriracha substitutes.
- Sesame Seeds (optional): Garnishing with toasted sesame seeds makes an extra pretty finish. But, it's optional, so you can skip them if you'd like.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Looking for other brussels sprouts recipes? Make Spicy Sausage and Brussels Sprouts Pasta or Roasted Cauliflower and Brussels Sprouts Salad.
How to make (step-by-step photos)
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Dry brussels sprouts after rinsing: Use a kitchen towel to pat the sprouts dry after washing. This will remove excess moisture to encourage the brussels sprouts to crisp up in the oven, instead of steaming.
- Use a large baking sheet: Spacing out the brussels sprouts allows the hot oven air to circulate around them. This helps crisp them up. Overcrowding the pan will cause the brussels sprouts to steam.
- Don't line the baking sheet: While it might be tempting to use parchment paper for easier clean up...don't do it! In our recipe tests, we found that the brussels sprouts got more deeply browned when baked on a bare baking sheet. (We had similar findings when developing our Smashed Fingerling Potatoes recipe).
- Not all hot sauces are the same: Sriracha is fairly balanced from its combination of chili, vinegar, salt, and sugar. If you must substitute, use Sambal Oelek, a Mexican-style hot sauce, or the runner up (#2 spot) in our Best Sriracha Alternatives rankings. We do not recommend using a Louisiana-style hot sauces (like Tabasco), because they're too spicy and vinegary to substitute 1-to-1.
Frequently asked questions
For this recipe, we don't recommend using frozen brussels sprouts. Frozen brussels sprouts are partially cooked and have a higher moisture content than fresh ones. The extra moisture will cause frozen brussels sprouts to steam in the oven, rather than roast. Therefore, for best results (and crispy edges), use fresh brussels sprouts.
The sweetness from the maple syrup helps balance the heat from the sriracha. So, this recipe isn't super spicy. But, everyone's spice preferences varies, so taste the sauce and adjust accordingly. It's easier to start with less sriracha—and add more to taste.
For best results, make just before serving. But, if you need to prep the recipe in advance, you can roast the brussels sprouts up until the step of adding the sauce. Then, right before serving, complete the final step of tossing the sprouts in sauce and baking for the final 5 minutes to heat them up.
Recipes to pair with brussels sprouts:
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📖 Recipe
Maple Sriracha Brussels Sprouts
Ingredients
- 1 lb brussels sprouts (see note 1)
- 2 tablespoons grapeseed oil (or other neutral oil)
- ½ teaspoon fine sea salt
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha (see note 2)
- 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.
Jocelyne says
Used olive oil instead of grape seed oil and they came out great. I took them to a dinner party and they were eaten up quickly.
Let this be a warning to you to make a double batch if you plan to share these yummy brussel sprouts!
bri says
Hi Jocelyne! So glad to hear you enjoyed these brussels sprouts. We agree - a double batch is always a good idea:) Thanks for taking the time to write in!
Charlene G says
These were a hit last night! Our guests asked for the recipe they loved them so much. Will be making more for Xmas dinner.
bri says
Hi Charlene! Yay, so thrilled to hear these brussels sprouts were a hit with your guests! Thanks for sharing the recipe with them:) Hope you had a lovely holiday season.
nancy says
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.
Bri says
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!