Sweet and spicy maple Sriracha Brussels sprouts. There is something magical about this combination and I am hooked. Crispy oven roasted Brussel sprouts are tossed with a simple, mouthwatering sauce made with pure maple syrup, Sriracha and Japanese rice vinegar. This simple combination takes the win. Bring on more Brussels sprouts!
So if you are looking for new ways to enjoy these cute, but somewhat unloved little cabbages, here is yet another way to bring naysayers into sharing in on the love. Which by the way, some of this lack of love is sometimes left up to pure genetics. You might actually be born to hate sprouts. There is a certain gene that causes some people to recognize an extreme bitterness in brassicas. Let’s call it the “supertaster” gene (TAS2R38 to be specific). Maybe a good excuse to never have to eat them ever again, but I really hope you’ll try this Brussels sprouts recipe. I personally find it highly addictive.
Tips for ingredients
Brussels sprouts. Get the freshest sprouts you can find. Best is to try and choose similar sized, small ones and slice them in half. But if you have a mix of small and big, then slice any large sprouts into quarters.
Sriracha Sauce. Sriracha lends just the right amount of spicy tang to this dish (and any other vegetable).
Maple Syrup. Canadian is the only option here. So use the real stuff.
Japanese Rice Vinegar. Japanese is key here. Other varieties are incomparable. And be sure it’s unseasoned. We are talking sushi rice vinegar. Makes everything taste great.
What to serve with maple Sriracha Brussels sprouts
Okay, admittably I can eat a plate of this with pretty much everything. But it is especially good with salmon and salmon frikadelle. Or try it with grilled duck breast.
Looking for other other Brussels sprouts recipe inspiration?
This recipe for Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon is particularly good for non sprout lovers. Or try one of these more tradtiional recipes:
Maple Sriracha Brussels Sprouts
- 600 g Brussels sprouts, cleaned, trimmed and sliced in half lengthwise
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse sea salt
- 2 tablespoons pure maple syrup
- 1 tablespoon sriracha sauce
- 1 tablespoon Japanese rice vinegar
- toasted sesame seeds, to garnish
Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
Transfer Brussels sprouts to the baking sheet. Drizzle oil on top and toss to coat evenly. Place cut side down (careful not to crowd) and sprinkle with salt. Transfer to the preheated oven and bake for 22-25 minutes (until golden brown and tender), stirring the sprouts half-way through.
In a small bowl, whisk together the maple syrup, Sriracha and vinegar. Pour over top of the sprouts and toss to coat evenly. Put the sprouts back in the oven and bake for another 2-3 minutes. Transfer to a serving dish and sprinkle with sesame seeds. Serve and enjoy.
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