Maple Sriracha Glazed Brussels Sprouts
You’re going to love this Maple Sriracha Brussels Sprouts recipe that’s full of exciting flavors, simple to make, and easily adaptable. It’s a tasty and approachable Thanksgiving side dish that’s perfect for adding some spice to your holiday table.
Spice Up Your Side Dish Game
This easy brussels sprouts recipe is a must-try for home cooks seeking a delicious and impressive addition to their vegetable side dish repertoire. And if you are a fan of spicy foods, you have come to the right place my friend!
Looking for more festive fall side dishes? Be sure to try our hot honey carrots, simply sautéed butternut squash, mashed acorn squash, roasted carnival squash, and our crispy roasted sweet potatoes.
Complete the Menu: Serve these maple sriracha brussels sprouts with maple bourbon glazed turkey breast, truffle mashed potatoes, and cranberry tartlets for a modern Thanksgiving feast!
This recipe is also part of our Thanksgiving Dinner for 4 roundup, featuring three perfectly curated menus for small Thanksgiving dinner celebrations.
Why you’re going to love this recipe
Ingredients
To make Maple Sriracha Glazed Brussels Sprouts you will need:
- Brussels Sprouts
- Olive Oil
- Unsalted Butter
- Fresh Garlic
- Pure Maple Syrup
- Sriracha Sauce – if you need a Sriracha substitute, try other hot sauces like sambal oelek, chili crisp, or harissa sauce.
- Apple Cider Vinegar
- Ground Ginger
- Sweet and Spicy Pecans (optional)
*The pecans are optional but add a nice bit of extra spicy flavor and a satisfying crunch to the Brussel sprouts. Sweet & Spicy pecans like the ones from Trader Joe’s go perfectly with this recipe (if you have never had them before, be careful because they are super addicting!). You can also use candied pecans or just plain toasted pecans as a good substitute.
A Note on Seasonality: Brussels sprouts are in season in Fall and Winter in North America. This might explain why they have become so popular as a side dish for the Thanksgiving and Christmas holidays!
Step-By-Step Directions
- Start by rinsing the whole sprouts under cold water to remove any dirt, then pat them completely dry with a kitchen towel or paper towel.
- Trim a small portion of the hard stem end, creating a flat base for stability. Remove any tough or damaged outer leaves, either by peeling them away with your fingers or using a knife. To halve them, simply cut the sprout in half vertically from top to bottom.
- Toss the Brussels sprouts with olive oil, kosher salt, and a generous amount of freshly ground black pepper. Spread the seasoned Brussels sprouts in a single layer, cut-side down.
- Roast for about 20-25 minutes or until they become tender on the inside and slightly charred and crispy on the edges.
- While the Brussels sprouts are roasting, prepare the glaze. In a saucepan over medium-low heat, melt the butter. Add the garlic and sauté for about 1 minute until softened. Stir in the maple syrup, Sriracha sauce, apple cider vinegar, and ginger. Simmer for 3 to 4 minutes until the glaze thickens slightly.
- Once the Brussels sprouts are done roasting, transfer them to a medium bowl. Reserve about 2 tablespoons of the maple Sriracha glaze. Pour the rest over the roasted sprouts and gently toss until they are well coated.
- Plate your Maple Sriracha Glazed Brussels Sprouts and drizzle the remaining glaze over the top. Garnish with sweet and spicy pecans (optional).
Pro Tips
The secret to making perfectly crispy caramelized roasted Brussels sprouts lies in a few key steps and techniques:
- Dry Thoroughly: After rinsing the Brussels sprouts, pat them completely dry with a kitchen towel or paper towels. Moisture on the sprouts can lead to steaming rather than roasting, preventing that desired crispiness.
- Trim and Halve: Trim the stem end of each Brussels sprout, remove any damaged leaves, and halve them vertically. This ensures even cooking and allows the cut sides to caramelize beautifully.
- Generous Oil: Toss the dry Brussels sprouts in a generous amount of olive oil so they are well-coated. The oil helps crisp up the outer leaves.
- Single Layer: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Overcrowding the pan can result in steaming rather than roasting, so use multiple sheets if needed.
- Cut Side Down: Place the Brussels sprouts on the baking sheet cut side down. This allows the cut surfaces to make direct contact with the hot pan, promoting caramelization.
FAQs
Perfect Pairings
Maple sriracha Brussels sprouts can be a versatile side dish. Here are some serving suggestions to complement various meals and occasions:
- Holiday Feast: Serve as a seasonal side dish for holiday gatherings, such as Thanksgiving or Christmas, alongside roasted turkey breast, ham, or a vegetarian main course.
- Weeknight Dinner: Pair with grilled or roasted chicken, pork tenderloin, or salmon for a flavorful and balanced seasonal fall or winter weeknight dinner.
- Salad Enhancer: Incorporate as a warm component in salads, such as mixed greens with balsamic vinaigrette or a roasted carrots and parsnips salad with citrus dressing.
- Grain Bowl: Make a hearty grain bowl with quinoa or rice, using your favorite protein sources like grilled chicken or tofu, and fresh veggies for a wholesome meal.
- BBQ Companion: Serve these spicy-sweet sprouts as a side dish at a barbecue or picnic, complementing grilled meats and other barbecue favorites like our blueberry bbq chicken.
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Maple Sriracha Glazed Brussels Sprouts Recipe
Equipment
Ingredients
- 1½ pounds Brussels sprouts
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter
- 1 small clove fresh garlic minced
- 2 tablespoons pure maple syrup
- 1 tablespoon sriracha sauce add more to taste if you like it spicy!
- 1 teaspoon apple cider vinegar
- ½ teaspoon ground ginger
- 1 ounce "sweet and spicy", toasted, or candied pecans coarsely chopped, optional (see note below)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and Dry Thoroughly: Start by rinsing the Brussels sprouts under cold water to remove any dirt, then pat them completely dry with a kitchen towel or paper towels. Moisture on the sprouts can lead to steaming rather than roasting, preventing that desired crispiness.
- Trim and Halve: Trim a small portion of the hard stem end, creating a flat base for stability. Remove any tough or damaged outer leaves, either by peeling them away with your fingers or using a knife. To halve them, simply cut the sprout in half vertically from top to bottom. This ensures even cooking and allows the cut sides to caramelize beautifully.
- Prepare Brussels Sprouts: On the baking sheet, toss the halved Brussels sprouts with olive oil, kosher salt, and a generous amount of freshly ground black pepper. Ensure they are evenly coated.
- Roasting: Spread the seasoned Brussels sprouts in a single layer on the baking sheet, cut-side down. Roast in the preheated oven for about 20-25 minutes or until they become tender on the inside and slightly charred and crispy on the edges. Rotate the baking sheet halfway through for even cooking.
- Make the Glaze: While the Brussels sprouts are roasting, prepare the glaze. In a saucepan over medium-low heat, melt the butter. Add the garlic and sauté for about 1 minute until softened, don't overcook. Stir in the maple syrup, Sriracha sauce, apple cider vinegar, and ginger. Simmer for 3-4 minutes until the glaze thickens slightly. Taste and adjust seasonings if necessary then remove from heat.
- Glazing: Once the Brussels sprouts are done roasting, transfer them to a large bowl. Reserve about a 2 tablespoons, and then pour the maple Sriracha glaze over the roasted sprouts and gently toss until they are well coated.
- Serve: Plate your Maple Sriracha Glazed Brussels Sprouts and drizzle the remaining glaze over the top. Garnish with sweet and spicy pecans (optional).
Recipe Notes
- Ingredient Note: Sweet and spicy toasted pecans like the ones from Trader Joe’s go perfectly with this recipe. But you can also use candied pecans or just plain toasted pecans as well to add that extra bit of flavor and crunch to the maple sriracha Brussels sprouts.
- To Store: Place cooled glazed Brussels sprouts into an airtight container in the refrigerator for up to 3 or 4 days.
- To Reheat: The best way to reheat glazed Brussels sprouts while preserving their texture and flavor is by using the oven. Preheat to 350°F (175°C), place the leftovers on a baking sheet, and heat for 10-15 minutes, either covered for the original glaze or uncovered for a slightly crispier texture.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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