Crispy Roasted Brussels Sprouts with Spicy Maple Glaze
These crispy roasted Brussels sprouts with spicy maple glaze are the perfect balance of sweet, crunchy, and spicy. These crowd-pleasing bites are the perfect plant-based side dish for weeknight dinners or holiday gatherings.
Why You’ll Love These Crispy Roasted Brussels Sprouts 💚
- Healthy: Unlike traditional roasted Brussels sprouts, these crispy roasted Brussels sprouts are completely oil-free.
- Flavorful: Sweet maple syrup and spicy sriracha create an intense, addictive combination.
- Easy prep: One bowl and one pan = minimal cleanup!
- Holiday-ready: A crowd-pleasing side that pairs with almost anything.
Ingredients You’ll Need 🛒
- Brussels sprouts: Fresh or frozen will work; if using frozen, thaw and pat dry.
- Panko breadcrumbs: These large breadcrumbs give extra crunch. Use certified gluten-free if needed.
- Garlic powder: Gives mellow savory flavor.
- Onion powder: Adds depth of flavor.
- Maple syrup: For sweetness. You’ll use some to coat the Brussels sprouts before roasting and a bit more for the glaze.
- Sriracha: Adds heat. Most sriracha is vegan but check the label to make sure. Spice level varies by the brand, so adjust to taste. I used Yellowbird Blue Agave Sriracha, which has a nice medium kick.
See recipe card for quantities.
How to Make Crispy Roasted Brussels Sprouts with Spicy Maple Glaze (Step by Step) 🥄
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 1 tablespoon of sriracha (use 1 or 2 teaspoons for less heat).
Step 3: Spread the seasoned Brussels sprouts on the prepared baking sheet. Top off with any extra breadcrumbs left in the bowl. Roast for 15 minutes.
Step 4: Remove from the oven and use a spoon to toss the Brussels sprouts, exposing more surfaces to 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 close eye on them as you approach 10 minutes (around 25 minutes total in the oven) to avoid burning.
Step 5: While they roast, combine 1 tablespoon of maple syrup with 1 teaspoon of sriracha in a small bowl. Taste and add an extra ½ teaspoon of sriracha if you prefer more spice.
Step 6: Transfer the Brussels sprouts to a serving dish and drizzle them with the spicy maple glaze. Serve immediately.
Equipment 🔪
- Cutting board
- Sharp knife
- Large bowl
- Small bowl
- Parchment paper
- Baking sheet
- Spoon
Serving Suggestions 🍽️
- Enjoy as a side dish at weeknight meals or holiday dinners.
- Pair with your favorite grain and vegan protein (e.g., tofu or chickpeas) to make a Buddha bowl.
Storage ❄️
Store leftovers in the fridge for 2 to 3 days. Freezing is not recommended.
Pro Tip for Perfect Crispy Roasted Brussels Sprouts ✨
Keep a close eye on the Brussels sprouts as they approach a total of 25 minutes in the oven. Pull them out while they’re golden brown and crispy, but before the topping starts to burn.
FAQ ❓
They taste best fresh, but you can make them earlier and glaze them just before serving.
Yes! Thaw them completely before roasting.
Absolutely! Just make sure to use gluten-free panko.
Most brands are, but double-check the label.
Use less sriracha to start. Try 1 teaspoon in the glaze and 1 teaspoon in the coating. You can always add more to the glaze after tasting.
Crispy Roasted Brussels Sprouts with Spicy Maple Glaze
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
- 1 tablespoon sriracha (use 1 or 2 teaspoons for less heat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Spicy maple glaze ingredients
- 1 tablespoon maple syrup
- 1 to 1½ teaspoons sriracha (start with 1 teaspoon and add more to taste)
Instructions
- Preheat: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Coat: In a large bowl, toss the Brussels sprouts with the breadcrumbs, garlic powder, onion powder, 2 tablespoons of maple syrup, and 1 tablespoon of sriracha (use 1 or 2 teaspoons for less heat).
- Roast: 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.
- Toss: Remove from the oven and use a spoon to toss the Brussels sprouts, exposing more surfaces to heat.
- Continue roasting: 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 close eye on them as you approach 10 minutes (around 25 minutes total in the oven) to avoid burning.
- Make the glaze: While they roast, combine 1 tablespoon of maple syrup with 1 teaspoon of sriracha in a small bowl. Taste and add an extra ½ teaspoon of sriracha if you prefer more spice.
- Serve: Spoon the Brussels sprouts into a serving dish and drizzle them with the spicy maple syrup. Serve hot.
Notes
- I prefer to halve the Brussels sprouts if regular-sized and quarter them if they are extra large. Try to keep the pieces roughly the same size so they cook evenly.
- Store leftovers in the fridge for 2 to 3 days. I do not recommend freezing them.
Tried This Recipe? Leave a Review! 📣
I hope you love these spicy maple Brussels sprouts! They’re always a hit at any meal. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to share how it turned out. And don’t forget to save this recipe on Pinterest for your next holiday get-together!
