Maple sriracha Brussels sprouts are the perfect marriage of heat and sweet. These roasted Brussels sprouts make a zesty side dish or addition to any salad! With only 3 ingredients, they are quick and easy to make without skimping on flavor.
Don’t let your childhood food prejudices steer you away from Brussels sprouts.
I promise you if you don’t like them, your parents never made this version and just boiled em up in a bag and force fed them to you with dinner.
But these are not your mama’s boiled Brussels sprouts.
No these maple sriracha Brussels sprout are oven roasted to cook out any bitterness and bring out a delicious caramelized nutty flavor.
And the get coated with sweet maple syrup and zippy sriracha so you have all the that action going on.
It’s a far cry from the sad limp sprouts of yore.
Ingredients
To make these you’ll need:
- Brussels sprouts– Cut the flat, woody end off of each one and slice the sprouts in half.
- Maple syrup– Use real maple syrup and not table syrup full of ingredients like corn syrup, high fructose whatever… You get the idea.
- Sriracha– The amount you use is up to you and how much heat you like!
How to Make
Maple sriracha Brussels sprouts are pretty easy to make!
Just line a baking sheet with tinfoil and spray it with nonstick spray.
Set the prepared tray aside.
Then prep the sprouts by chopping the woody flat end off and cutting them in half.
Add the chopped Brussels sprouts to a large mixing bowl and set it aside.
In another bowl, whisk together the maple syrup and the Sriracha.
Pour the mixture over the Brussels sprouts and toss them gently to coat them.
Pour the coated sprouts onto the lined baking sheet and spread them out evenly.
Bake at 400 degrees for 30-40 minutes or until they are tender on the inside and crispy on the outside.
Serve and enjoy!
What to Serve with Maple Sriracha Brussels Sprouts
These make a delicious appetizer, side dish, or topping for a salad like this Chicken Salad with Maple Dijon Vinaigrette.
If you serve them as a main, they pair nicely with Maple Chipotle Smoked Chicken Breast or any roasted chicken dish.
For a vegetarian option, serve them over a big bowl of rice or quinoa.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave or in a hot oven until warmed through.
What do maple sriracha Brussels sprouts taste like?
The combination of maple and sriracha is sort of like the combination of honey and sriracha.
It’s a sweet heat situation.
The Brussels sprouts themselves mellow as they roast in the oven and get nutty, caramelized and develop little crispy bits that are perfection.
Tips and Tricks
- Start with half a tablespoon of sriracha. Give the maple sriracha mixture a taste and add more from there if you want things spicier.
- You might have some Brussels sprouts that need to be chopped in quarters if they are very large.
- Pull off any brown leaves before prepping the sprouts.
- Make it a sheet pan meal and double the maple sriracha and coat chicken with it as well. Cook it until the chicken reaches 165 degrees F.
Other Sweet and Spicy Side Dishes
Maple sriracha Brussels sprouts are a tasty way to turn anyone into a fan of the little green veggie!
Make them and enjoy!
Looking for other sweet and spicy side dishes?
Try these:
If you’ve tried this MAPLE SRIRACHA BRUSSELS SPROUTS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Maple Sriracha Brussels Sprouts
Ingredients
- 1 pound of Brussels sprouts about 20 sprouts
- 3 tablespoons maple syrup
- 1/2 tablespoon Sriracha or if you're looking to really spice it up, more to taste
Instructions
- Line a baking sheet with tinfoil and lightly coat it with cooking spray, and then set it aside.
- Wash your sprouts, and then chop all of your sprouts in half and put them in a large mixing bowl.1 pound of Brussels sprouts
- In a separate bowl combine the syrup and Sriracha and stirring until combined. Pour it over your sprouts and toss to coat. Make sure no sprout is left behind un-coated.3 tablespoons maple syrup, 1/2 tablespoon Sriracha
- Pour out your sprouts onto your lined baking sheet and spread them out evenly. Bake at 400 degrees for 30-40 minutes or until your sprouts are tender on the inside and crispy on the outside.
- Serve and enjoy!
Notes
- Start with half a tablespoon of sriracha. Give the maple sriracha mixture a taste and add more from there if you want things spicier.
- You might have some Brussels sprouts that need to be chopped in quarters if they are very large.
- Pull off any brown leaves before prepping the sprouts.
- Make it a sheet pan meal and double the maple sriracha and coat chicken with it as well. Cook it until the chicken reaches 165 degrees F.
Nutrition
recipe adapted from So Let’s Hang Out
The (Gluten AND Sugar-Free!) Food Gurly says
My mouth is watering just looking at these! They sound delicious, too!! xo
4 Sons 'R' Us says
They really are! Every time I see the post, I can’t help but drool a little 😉
Michelle @ Giraffes Can Bake says
There’s few things I love more than brussels sprouts, these look so yummy! There’s an asian place in Atlanta that does amazing honey and sriracha brussels sprouts, but I think I’d definitely prefer your maple version!
Jess says
I honestly don’t know what’s wrong with people who don’t like roasted brussel sprouts. They should to go the doctor and get heir taste buds checked. lol
I love the combination of sweet maple syrup with the spiciness of Sriracha. These sound awesome, thanks for sharing at this week’s FF 🙂
Julie is HostessAtHeart says
I love brussels sprouts! Especially after all of the sweets I’ve been eating!