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crispy brussels sprouts

Brussels sprouts definitely rank somewhere at the top of my favorite crucifers list. But it’s rare that I season them beyond basic garlic, salt and pepper! Lately I’ve been challenging myself to go beyond my typical flavor and seasoning choices. Or using a favorite kind of flavor on a food I’ve never tried it on before. Maple Sriracha is a flavor I’ve used on chicken, but not on vegetables — until now. This is how we landed at Maple Sriracha Glazed Brussel Sprouts!

I’ve seen so many different ways to cook brussels sprouts. Some people say blanch before roasting, others say sauté. Personally, I’m all in on roasting most vegetables at a high temperature. Typically I roast the sprouts at 450 for about 15 minutes. Roasting at a high heat means making sure they are adequately sauced/oiled. Thus, my measurements here are an approximation because I just kept adding syrup, sriracha and oil until it looked about right and I recommend you do the same!

I used avocado oil for the roasting, then lightly drizzled sesame oil on them after removing from the oven for extra flavor. For the sriracha I used Sky Valley foods sriracha because it’s free of some of the funky ingredients you might find in certain hot sauces. You can adjust he amount of maple syrup and sriracha according to your spice preference. For me, the hotter the better!

Brussels sprouts are incredibly delicious, but in case you need another reason to cook them, here you go. Brussels sprouts, like other crucifers, are an excellent source of fiber, vitamin K, vitamin C and help support digestion, immune function and your body’s natural detoxification pathways. Veggies man, truly nature’s vitamins! Alright, have I convinced you to make these yet? Thought so. Let’s preheat those ovens!

Maple Sriracha Glazed Brussel Sprouts

Sweet, spicy and perfeclty crisped.

Course Side Dish
Keyword brussels sprouts, maple, sides, sriracha, vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes


  • 2 cups Brussels Sprouts, cut in half
  • 3 tbsp avocado oil (or other high heat oil)
  • 3 tbsp pure maple syrup
  • 1-3 tbsp sriracha hot sauce I used Sky Valley
  • Sea salt
  • black pepper
  • cilantro, finely chopped optional
  • sesame oil


  1. Preheat the oven to 450.

  2. In a large bowl combine brussels sprouts, avocado oil, maple syrup and sriracha. Stir to evenly coat, adding more of the maple, sriracha or oil as needed.

  3. Arrange brussels sprouts on a baking sheet and sprinkle with sea salt and black pepper.

  4. Roast for 15 minutes.

  5. Remove from oven and drizzle with sesame oil and sprinkle with chopped cilantro.

  6. Serve immediately or store in the fridge for upto 5 days

Happy cooking! – Megan

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