Liven up your holiday table with these crispy Brussels sprouts with spicy maple syrup. These crowd-pleasing bites are so easy to make and deliver the perfect combination of sweetness, crunch, and heat.
Why you’ll love this recipe
- A lighter take on roasted Brussels sprouts: Most traditional roasted Brussels sprouts recipes rely on oil for crispiness, making them greasy and not-so-good for you. This version is wonderfully crispy and flavorful without the need for oil, making them a healthier alternative.
- Addictive flavor: The sweetness of the maple syrup and the spicy heat of the sriracha pair amazingly well. If you’re a fan of spicy foods, you’re in for a finger-licking treat!
- It’s super easy: One bowl and one pan and you’re done! No huge mess in the kitchen to clean up later.
Ingredients
- Brussels sprouts: Fresh Brussels sprouts work best, but this recipe is still delicious with frozen Brussels sprouts. Brussels sprouts are members of the cruciferous family of vegetables. They contain sulforaphane, which is associated with anticancer, antioxidant, and anti-inflammatory benefits.
- Panko breadcrumbs: These Japanese-style breadcrumbs are larger than traditional American breadcrumbs, making them perfect for recipes when you want extra crunch. They typically contain wheat flour, so omit them or seek out a gluten-free brand if you want to make this recipe gluten-free.
- Garlic powder: For flavor. Garlic powder retains a lot of the benefits of fresh garlic, including supporting healthy blood pressure.
- Onion powder: An additional flavor source. Onion powder helps support healthy blood vessels.
- Maple syrup: For sweetness. You’ll use some to coat the Brussels sprouts before roasting them and a bit more for the sauce to drizzle on at the end.
- Sriracha: Adds acid and heat. Traditional sriracha is vegan but check the label to make sure. Sriracha will vary in spice level based on the brand. I used Yellowbird Blue Agave Sriracha, which has a nice kick to it.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts with the breadcrumbs, garlic powder, onion powder, 2 tablespoons of maple syrup, and 3 teaspoons of sriracha (use 1 or 2 teaspoons for less heat).
- Step 3: Spread the seasoned Brussels sprouts over the prepared baking sheet. Top them off with any extra panko breadcrumbs left at the bottom of the bowl. Roast for 15 minutes.
- Step 4: At the 15-minute mark, remove the baking sheet from the oven. Using a spoon, toss the Brussels sprouts to expose more surfaces to the heat. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy and the Brussels sprouts are tender. Keep a very close eye out as you approach the 10 minute mark and if you need to go a few minutes over—remove them from the oven when they are crispy but before they burn. (See Top Tip).
- Step 5: While the Brussels sprouts are roasting, in a small bowl, combine 1 tablespoon of maple syrup with 1 teaspoon of sriracha. Taste and add an additional ½ teaspoon of sriracha if you prefer more spice.
- Step 6: Spoon the Brussels sprouts into a serving dish and drizzle them with the spicy maple syrup. Serve immediately—these are best enjoyed hot, straight from the oven.
Enjoy as a side dish or pair with your favorite grain and vegan protein (e.g., tofu or chickpeas) to make a delicious Buddha bowl.
Equipment
- Cutting board
- Sharp knife
- Large bowl
- Small bowl
- Parchment paper
- Baking sheet
- Spoon
Storage
Crispy Brussels sprouts with spicy maple syrup are best enjoyed immediately. They keep well in the fridge for 2 to 3 days, but will lose some of their crispiness. I do not recommend freezing them.
Top Tip
After you toss the Brussels sprouts and return the baking sheet to the oven following the 15-minute mark, keep a close eye on the Brussels sprouts as they approach the next 10-minute mark (i.e., right around 25 minutes total bake time). You’ll need to remove them from the oven right when they are golden-brown and crispy but before they start to burn. In my oven, this usually happens at 11 to 12 minutes (i.e., at 26 or 27 minutes total bake time). Because individual ovens vary, you may need a couple extra minutes.
Related
Looking for other delicious side dishes? Try these:
Crispy Brussels Sprouts with Spicy Maple Syrup
Liven up your holiday table with these crispy Brussels sprouts with spicy maple syrup. These crowd-pleasing bites are so easy to make and deliver the perfect combination of sweetness, crunch, and heat.
Equipment
- cutting board
- sharp knife
- large bowl
- small bowl
- parchment paper
- baking sheet
- spoon
Ingredients
Crispy Brussels sprouts ingredients
- 1 pound Brussels sprouts halved or quartered
- ⅓ cup panko breadcrumbs
- 2 tablespoons maple syrup
- 3 teaspoons sriracha (use 1 or 2 teaspoons for less heat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Spicy maple syrup ingredients
- 1 tablespoon maple syrup
- 1 to 1½ teaspoons sriracha (start with 1 teaspoon and add more, to taste)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the breadcrumbs, garlic powder, onion powder, 2 tablespoons of maple syrup, and 3 teaspoons of sriracha (use 1 or 2 teaspoons for less heat).
- Spread the seasoned Brussels sprouts over the prepared baking sheet. Top them off with any extra panko breadcrumbs left at the bottom of the bowl.
- Roast the Brussels sprouts for 15 minutes. At the 15-minute mark, remove the baking sheet from the oven. Using a spoon, toss the Brussels sprouts to expose more surfaces to the heat.
- Return the baking sheet to the oven and roast for an additional 10 minutes, or until the breadcrumbs are golden brown and crispy and the Brussels sprouts are tender. Keep a very close eye on the Brussels sprouts as you approach the 10 minute mark and if you go a few minutes over. Remove them from the oven once they are crispy but before they burn.
- While the Brussels sprouts are roasting, in a small bowl, combine 1 tablespoon of maple syrup with 1 teaspoon of sriracha. Taste and add an additional ½ teaspoon of sriracha if you prefer more spice.
- Spoon the Brussels sprouts into a serving dish and drizzle them with the spicy maple syrup. Serve hot.
Notes
- When chopping the Brussels sprouts, try to keep the pieces roughly the same size. This will help them cook more evenly.
- I prefer to halve the Brussels sprouts if regular-sized and quarter them if they are extra large.
