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.