Sweet And Spicy Maple Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts with Sriracha is the perfect addition to your holiday table. Sweet, spicy and so tasty you’ll want to lick the plate clean.
Bring on the Spaghetti Squash Bowls, Sweet Potatoes and Brussels Sprouts because it’s officially Fall!
I may have squealed with delight (just a little) after finding baby Brussels sprouts at our store. And I guarantee you’ll be squealing too after devouring a batch of these tasty Maple Roasted Brussels Sprouts with Sriracha.
- Brussels sprouts. Little baby ones if they’re available, otherwise slice any fat sprouts into quarters.
- Sriracha Sauce. The spicy tangy flavor is a great compliment to any vegetable.
- Maple Syrup. Use the good ‘real’ stuff. And if you’ve got extra, treat yourself to a batch of Rosemary Cashews.
- Pecans. You can skip toasting but if you have the time, it’s worth the intensely rich flavor 5 minutes of toasting can bring out.
Serve the final dish as a side or paired with your favorite protein. For a fun toaster oven breakfast or dinner try topping your spicy-sweet sprouts with a couple of fried eggs and of course – more Sriracha!
Maple Sriracha Brussels Sprouts
Sweet, spicy and so tasty you'll want to lick the plate clean.
- 3 tablespoons Raw Pecan Pieces
- 16 ounces Baby Brussels Sprouts, ends trimmed and halved (see note)
- 1 tablespoon Olive Oil, Or your favorite cooking oil
- Salt and Pepper, to taste
- 2 teaspoons Pure Maple Syrup
- 1 teaspoon Sriracha Chili Sauce
- Preheat oven or toaster oven to 350°F and arrange pecans in a single layer on a baking pan. Use the BAKE setting for toaster ovens.
- Add pan to oven and toast nuts until golden and fragrant, about 5 to 7 minutes.
- Remove nuts from the baking pan and set aside.
- Increase the oven temperature to 400°F.
- Add sprouts to a medium bowl and drizzle with oil, toss to coat veggies evenly. Salt and pepper to taste.
- Add sprouts to a baking pan and arrange in a single layer.
- Roast, stirring occasionally until browned and fork-tender, about 20 minutes.
- In a small bowl, combine the maple syrup and sriracha.
- Carefully remove the pan from the oven. Drizzle sprouts with sriracha-maple sauce and stir well to coat evenly.
- Return the pan to the oven for 5 more minutes.
- Just before serving, stir in toasted pecans and enjoy.
If the sprouts are large, slice the quarters in half. You want all of the sprouts to be about the same size before roasting.
Nutrition Information:Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 257Total Fat: 15.7gSaturated Fat: 2.0gCholesterol: 0mgSodium: 97mgCarbohydrates: 27.1gFiber: 9.3gSugar: 9.7gProtein: 8.9g
Looking for more tasty sriracha recipes? Here are some of our favorites:
- Sriracha Egg Salad Sandwich (With Garlic Kale Chips)
- Green Salads drizzle with Sriracha Vinaigrette
- Breakfast Burritos full of Spicy Sriracha Roasted Red Potatoes
- Mango Sriracha Potato Veggie Bowls
Can you use frozen brussel sprouts for this?
We haven’t made this recipe with frozen Brussels sprouts yet. The few times I’ve tried to roast whole sprouts they’ve turned out pretty soggy.
I just found this great post on roasting frozen sprouts: https://www.wholesomeyum.com/roasted-frozen-brussels-sprouts-recipe/. You might want to try her method for the roasting and then follow our recipe starting at step 8.
If you give it a try, I’d love to hear how it turns out!
Yummy. I love brussel sprouts and this look great.
What a great way to eat the sprouts. I like baked brussels sprouts so much more than cooked one, so I will try your Sriracha-maple syrup combination.
Thank you, Adina 🙂 roasted is our favorite way too! I hope you enjoy the maple-Sriracha, it’s a nice change from olive oil with salt & pepper.