Crispy Maple Sriracha Glazed Brussels Sprouts
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These crispy maple Sriracha Brussels sprouts bring lightly charred edges, glossy sweet heat, and crunchy pecans to the table. Ready in 30 minutes, they’re just right for fall dinners and holiday gatherings.
Sweet Heat, Crispy Edges
I first got the idea for these Brussels sprouts from a restaurant dish that paired lightly charred, crispy edges with a glossy sweet-and-spicy glaze. That contrast was what made them so memorable, and it became the starting point for my maple Sriracha version.
The trick is to roast the sprouts cut-side down at 450°F before adding the glaze. That head start gives them time to brown and crisp without the maple syrup burning. Once roasted, they’re tossed with a buttery glaze made with garlic, ginger, Sriracha, maple syrup, and apple cider vinegar, then placed briefly under the broiler for those lightly charred, lacquered edges.
A scattering of sweet-and-spicy pecans adds one last layer of crunch. I love these for fall dinners, and they’re also part of my Thanksgiving Dinner for 4 menu.
Why This Recipe Works
Key Ingredients
Brussels Sprouts: Look for firm, tightly closed sprouts that are fairly similar in size. Halve small and medium sprouts, and quarter any especially large ones so everything cooks at roughly the same rate.
Avocado Oil: This is my first choice for roasting at 450°F because it handles high heat well and helps the edges crisp. Refined olive oil also works.
Pure Maple Syrup: Use real maple syrup rather than pancake syrup. Grade A Amber, Rich Taste has enough maple flavor to stand up to the Sriracha without overpowering the sprouts.
Sriracha: Sriracha brings chile heat along with a little garlic, sweetness, and tang. Heat levels vary by brand, so start with the recipe amount and adjust the finished glaze to your taste.
Butter, Garlic, and Ginger: Butter gives the glaze its glossy finish, while fresh garlic and ground ginger add savory warmth beneath the maple and Sriracha.
Apple Cider Vinegar: Just a teaspoon sharpens the glaze and keeps the maple and butter from tasting too sweet.
Sweet-and-Spicy Pecans: These are optional, but I love the extra crunch they add. Trader Joe’s Sweet & Spicy Pecans are my favorite shortcut; candied or simply toasted pecans also work.
Step-By-Step Directions
1. Wash and Dry
Preheat the oven to 450°F. Rinse the Brussels sprouts, then pat them completely dry.
2. Trim and Halve
Trim the stem ends, remove any damaged outer leaves, and cut the sprouts in half lengthwise. Quarter any especially large ones.
3. Season and Arrange
Toss with avocado oil, salt, and pepper. Arrange in a single layer on a metal sheet pan, cut-side down.
4. Roast
Roast for 15 to 20 minutes, until tender with deeply browned, crispy edges.
5. Make the Glaze
Melt the butter and briefly cook the garlic. Stir in the maple syrup, sriracha, apple cider vinegar, and ginger, then simmer for 3 to 4 minutes.
6. Glaze and Broil
Reserve about 2 tablespoons of glaze, then toss the sprouts with the rest. Return them to the pan and broil very briefly, watching continuously so the maple sugar doesn’t burn.
7. Finish and Serve
Transfer to a serving dish and drizzle with the reserved glaze. Finish with sweet-and-spicy pecans, if desired.
The Little Details
The secret to making perfectly crispy caramelized roasted Brussels sprouts lies in a few key steps and techniques:
- Get them really dry: Water left on the sprouts creates steam in the oven, which works against those crisp, browned edges.
- Give them plenty of room: Use a large sheet pan and spread the sprouts into one layer. If they’re crowded together, divide them between two pans.
- Use a bare metal sheet pan: Direct contact with the hot pan encourages better browning.
- Keep the cut sides down: Arrange the sprouts flat-side down and leave them in place while they roast. This is where that deep caramelization happens.
- Roast first, glaze second: The sprouts get their crispy edges at 450°F before the maple-Sriracha glaze is added, so the sugars don’t burn before the centers are tender.
- Do not walk away from the broiler: Once glazed, the sprouts need only a very quick broil. The sugars in the maple syrup can go from beautifully caramelized to burned in seconds, so watch them continuously and pull the pan as soon as the glaze bubbles and the edges lightly char.
Air Fryer Method
Prefer the air fryer? This recipe adapts easily:
- Toss the halved Brussels sprouts with oil, salt, and pepper as directed.
- Air fry at 400°F for 10–12 minutes, shaking the basket halfway through, until deeply caramelized and crispy on the cut sides.
- Toss with the warm maple Sriracha glaze immediately after cooking, while the sprouts are still hot enough to absorb the sauce.
The air fryer tends to caramelize the edges a bit faster than the oven, so start checking at the 8-minute mark if your sprouts are on the smaller side.
Complete the Menu
These sweet-and-spicy Brussels sprouts are right at home in a cozy fall dinner or modern holiday spread. Here’s how I’d build the menu:
- Starter: Cranberry Tartlets with Whipped Feta for a creamy, tangy bite to start.
- Main: Maple Bourbon Glazed Turkey Breast to carry the warm maple flavors through the meal.
- Comforting side: Truffle Mashed Potatoes for a rich, savory contrast to the spicy glaze.
- Salad: Spinach Gorgonzola Salad with Pear and Pomegranate adds fresh greens, juicy fruit, and a tangy bite that balances the sweet-spicy Brussels sprouts and richer dishes.
- Wine: Pour a dry or slightly off-dry Riesling or Gewürztraminer. Both have enough freshness for the buttery glaze, with fruity notes that work nicely with the maple and Sriracha.
Looking for another dish to round out the table? Browse my collection of 14 easy fall side dishes for more seasonal ideas.
How to Reheat Brussels Sprouts (and Keep Them Crispy)
The biggest mistake when reheating roasted Brussels sprouts is the microwave — it steams them and turns those crispy edges soft and soggy. For the best results:
- Oven or toaster oven: Spread sprouts in a single layer on a baking sheet and reheat at 375°F for 8–10 minutes, until the edges crisp back up.
- Air fryer: Reheat at 350°F for 4–5 minutes, shaking the basket halfway through.
- Skip the microwave unless you’re not worried about texture — it’s the fastest option but sacrifices the crispy exterior that makes this recipe worth making.
Leftovers keep well in an airtight container in the fridge for up to 4 days.
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Crispy Maple Sriracha Glazed Brussels Sprouts Recipe
Ingredients
- 1½ pounds Brussels sprouts
- 2 tablespoons avocado oil or olive 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, candied, or toasted pecans, coarsely chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 450°F.
- Prepare the Brussels sprouts: Rinse the sprouts and pat them completely dry. Trim the stem ends, remove any damaged outer leaves, and cut each sprout in half lengthwise.
- Season: Place the Brussels sprouts on an unlined metal baking sheet. Add the oil, salt, and pepper, then toss until well coated. Arrange in a single layer, cut-side down.
- Roast: Roast at 450°F for 15 to 20 minutes, rotating the pan halfway through, until the centers are tender and the cut sides are deeply browned. Larger Brussels sprouts may need the full 20 minutes.
- Make the glaze: While the sprouts roast, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 1 minute without letting it brown. Stir in the maple syrup, Sriracha, apple cider vinegar, and ginger. Simmer for 3 to 4 minutes, until slightly thickened, then remove from the heat.
- Glaze and broil: Reserve about 2 tablespoons of glaze. Toss the roasted Brussels sprouts with the remaining glaze, then return them to the baking sheet. Broil for 1 to 2 minutes, watching constantly, until the glaze bubbles and the edges are lightly charred. The maple syrup can burn quickly, so don’t step away.
- Serve: Transfer the Brussels sprouts to a serving dish. Drizzle with the reserved glaze and finish with chopped pecans, if using.
Recipe Notes
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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