Sweet and Spicy Brussels Sprouts

This perfectly roasted Maple Sriracha Brussels Sprouts recipe transforms the often overlooked vegetable into a caramelized, sweet-spicy side dish that will convert even the most stubborn brussels sprout skeptics. The maple syrup creates a beautiful caramelization while the Sriracha adds just enough heat to keep things interesting.

I discovered this recipe when trying to please both my heat-loving partner and my sweet-tooth sister at a holiday dinner. Now it's requested at every family gathering, even by those who swore they'd never touch a brussels sprout.

Ingredients

• Brussels sprouts: Fresh ones are essential for achieving the perfect crispy texture, avoid frozen at all costs
• Grapeseed oil: Its neutral flavor and high smoke point make it ideal for roasting at high temperatures
• Fine sea salt: Enhances all the flavors without overpowering
• Maple syrup: Use real maple syrup, not pancake syrup, for that authentic caramelized sweetness
• Sriracha: This provides the perfect balance of heat and garlic notes
• Toasted sesame seeds (optional): Adds a wonderful nutty flavor and elegant presentation

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400°F ensuring it's fully heated before adding the brussels sprouts. A properly preheated oven is crucial for achieving those crispy edges.

Prep Brussels Sprouts:

Trim the woody stems from the bottom of each sprout then slice them lengthwise through the core. This exposes more surface area allowing for better caramelization. Make sure they're completely dry after washing to promote browning rather than steaming.

Initial Roasting:

Spread the halved sprouts on a large baking sheet giving them plenty of space. Crowding will cause them to steam instead of roast. Drizzle with grapeseed oil and toss thoroughly to coat every surface. Sprinkle evenly with salt. Roast for 20 to 30 minutes shaking the pan halfway through to ensure even browning. Look for golden edges and tender centers.

Apply The Glaze:

Whisk the maple syrup and Sriracha together until fully combined. Pour this vibrant mixture over the hot brussels sprouts and toss quickly to ensure even coating. The residual heat from the pan helps the glaze adhere beautifully.

Final Roasting:

Return the glazed sprouts to the oven for about 5 minutes. This short final roast allows the glaze to bubble slightly and adhere to the sprouts without burning the sugars in the maple syrup.

Serve Immediately:

Sprinkle with toasted sesame seeds if using and serve right away while still hot and crispy. The contrast between the crisp exterior and tender interior is best enjoyed fresh from the oven.

The maple syrup is truly the secret ingredient in this recipe. I once tried substituting honey and while it was good, it just didn't achieve that same depth of flavor. My nephew, who normally pushes vegetables around his plate, actually asked for seconds of these sprouts last Thanksgiving which officially made this recipe a family legend.

Perfectly Timing Your Roast

Brussels sprouts can go from perfectly caramelized to burnt rather quickly. Keep a close eye on them during the last 5-10 minutes of initial roasting. The outer leaves that separate from the sprouts will become extra crispy, almost chip-like, which many people consider the best part. If your oven has hot spots, rotate the pan in addition to shaking halfway through cooking time.

Making It Ahead

While these brussels sprouts are best served immediately after roasting, you can prep them ahead of time to streamline your cooking process. Trim and halve the sprouts up to two days before cooking, storing them in an airtight container in the refrigerator. The maple-Sriracha glaze can also be mixed and refrigerated separately for up to a week. Allow both to come to room temperature before proceeding with the recipe.

Adjusting The Heat Level

The beauty of this recipe is how easily it adapts to your preferred spice level. For a milder version, start with just 1-2 teaspoons of Sriracha and taste the glaze before adding more. Heat lovers can increase to 2 tablespoons for a more pronounced kick. Remember that the spiciness will mellow slightly during the final roasting. If serving to guests with varying spice preferences, consider serving additional Sriracha on the side.

Serving Suggestions

These maple Sriracha brussels sprouts pair wonderfully with roasted meats, especially pork or turkey. They also complement grain-based main dishes like wild rice pilaf or farro. For a stunning holiday table, arrange them on a serving platter and sprinkle with additional toasted sesame seeds and perhaps some thinly sliced green onions for color contrast. The sweet-spicy flavor profile makes these especially wonderful alongside other sides with savory or umami notes.

Frequently Asked Questions

→ How do I prevent soggy brussels sprouts?

Ensure your brussels sprouts are completely dry before roasting. Excess moisture will steam them instead of achieving the desired crispy texture.

→ Can I adjust the spice level?

Yes! Add Sriracha in small increments and taste as you go. You can also substitute a milder sauce like Sambal Oelek or Mexican-style hot sauce.

→ What oil works best for roasting?

Neutral oils like grapeseed oil are ideal for roasting because they have a high smoke point and won't overpower the flavors of the dish.

→ Can I make this dish ahead of time?

While it’s best served fresh, you can roast the brussels sprouts earlier in the day and reheat them with the glaze right before serving.

→ What can I use as a garnish?

Toasted sesame seeds are a great garnish for added crunch, but you can also use chopped nuts or a sprinkle of flaky sea salt for additional flavor.