Easy roasted maple sriracha brussels sprouts with a delicious sweet & spicy glaze. The combination of maple syrup and sriracha makes for a well-balanced sauce that gets sticky and caramelized in the oven.
During the holidays, vegetable side dishes often look tired. Tired from being boiled to oblivion. Tired from being treated as an afterthought. But, these maple sriracha brussels sprouts are anything but boring. They're bursting with flavor, crispy at the edges, and tossed in a yummy sauce that everyone will remember.
Why you'll love this recipe
- Only 5 ingredients
- Easy to make
- Crowd pleasing with minimal effort
- A delicious, not-boring way to serve brussels sprouts over the holidays!
Ingredients (and substitutes)
You only need 5 or 6 ingredients to make this roasted brussels sprouts recipe:
- Brussels Sprouts: Start with fresh (not frozen) brussels sprouts. 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 must substitute, use a Mexican-style hot sauce (such as Valentina or Cholula).
- Sesame Seeds: Garnishing with toasted sesame seeds makes an extra pretty finish. But, it's totally optional, so you can skip them if you'd like.
How to make (step-by-step photos)
Find the recipe card below for the complete recipe, including all ingredients and instructions.
- Dry the 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: Spreading out the brussels sprouts gives space for the hot air in the oven to circulate around them. This helps crisp them up. Overcrowding the pan will cause the brussels sprouts to steam.
- Not all hot sauces are the same: Sriracha is fairly balanced from its combination of chili, vinegar, salt, and sugar. If you don't have sriracha, use a Mexican-style hot sauce (like Valentina or Cholula), because it's the closest. Louisiana-style hot sauces (like Tabasco) are 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 the crispest brussels sprouts, make them just before serving. But, you could prep this recipe in advance by roasting 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.
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Maple Sriracha Brussels Sprouts
- 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)
- 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. Bake until tender and golden brown around the edges, 20 to 30 minutes, shaking the pan half-way through.
- Glaze & Bake: 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 (if using). Season with more salt, if needed. Serve immediately.
- 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 because Sriracha contains salt. If you must substitute the Sriracha, use a Mexican-style hot sauce (like Valentina or Cholula).