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If you’ve ever wished for a side dish that’s sweet, spicy, crispy, and completely irresistible, then these Vegan Maple & Sriracha Brussels Sprouts are exactly what you need on your table tonight. This recipe takes ordinary Brussels sprouts and transforms them into golden, caramelized bites bursting with flavor. With their sticky maple glaze, fiery sriracha kick, and naturally crisp edges, it’s the kind of dish that makes you go, “Wow… I didn’t know Brussels sprouts could taste like THIS!”
I still remember the first time I made this recipe for a family dinner. Everyone kept reaching for seconds, and my cousin—who swore he hated Brussels sprouts—actually asked for the recipe. It was one of those surprising moments that proved how far a little creativity can go in the kitchen. And the best part? This dish is incredibly simple. A few pantry ingredients, a hot oven, and about 25 minutes are all you need.
These Vegan Maple & Sriracha Brussels Sprouts also fit perfectly into busy weeknights or holiday gatherings. They’re fast to prepare, affordable, and pair beautifully with almost any meal. If you’ve tried my popular Honey Garlic Roasted Carrots, you’ll notice the same mix of bold flavors meets effortless preparation. I love sharing recipes like these because they help people discover how fun and delicious plant-based cooking can be.
Get ready—by the end of this post, you’ll know exactly how to make these crispy, flavor-loaded Brussels sprouts at home, and I promise, this is a recipe you’ll be excited to make again and again.
Vegan Maple & Sriracha Brussels Sprouts
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and slice them in half lengthwise.
- Add the Brussels sprouts to a large bowl. Drizzle with olive oil, then sprinkle over the garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for maximum browning and crispiness.
- Roast for 18–22 minutes, flipping once halfway through, until the sprouts are tender inside and browned and crispy on the edges.
- While the Brussels sprouts roast, whisk together the maple syrup, sriracha, and soy sauce in a small bowl to make the glaze.
- Transfer the hot roasted Brussels sprouts to a large bowl. Pour the maple–sriracha glaze over the top and toss until everything is evenly coated.
- Sprinkle with sesame seeds and serve with lime wedges, if using. Enjoy immediately while hot and crispy.
Notes
What Is Vegan Maple & Sriracha Brussels Sprouts?
Vegan Maple & Sriracha Brussels Sprouts might sound like a long name, but every word earns its place. After all, how else do you describe Brussels sprouts tossed in a perfectly sticky maple glaze with just the right amount of spicy sriracha heat? It’s a mouthful to say, yes—but it’s also a mouthful worth celebrating. And honestly, who decided Brussels sprouts needed a makeover this dramatic? Whoever it was deserves applause.
The name also has a playful charm. It makes people raise an eyebrow and say, “Really? Maple AND sriracha?” And that’s when you know you’ve got their attention. Like they say, the way to a man’s heart is through his stomach—but in this case, these sprouts might win the hearts of the whole dinner table.
So go ahead and try them. Once you take your first bite, the name will make perfect sense—and you’ll be wondering why you didn’t make them sooner.
Why You’ll Love These Vegan Maple & Sriracha Brussels Sprouts
There are countless reasons to fall in love with this recipe, but let’s start with the biggest one: the flavor. These Vegan Maple & Sriracha Brussels Sprouts strike the perfect balance of sweet, spicy, savory, and crispy. The maple syrup caramelizes beautifully in the oven, while the sriracha adds a bold kick that keeps every bite exciting.
Another major advantage is the cost savings. Brussels sprouts are budget-friendly, especially when bought in bulk or during the fall season. Instead of ordering a pricey restaurant side dish, you can make something just as delicious—if not better—right at home for a fraction of the cost. And because the ingredient list is short and simple, it’s a great recipe for anyone watching their grocery budget.
And the toppings? They’re what make this recipe extra special. A sprinkle of sesame seeds adds a nutty crunch, lime juice brightens the flavors, and fresh herbs make everything feel fresh and vibrant. If you loved my Chili Garlic Roasted Broccoli recipe, you’ll enjoy how these toppings elevate a simple vegetable into a dish that truly stands out.
Give it a try—once you make these Brussels sprouts at home, you’ll wonder why they weren’t part of your weekly rotation sooner.
How to Make Vegan Maple & Sriracha Brussels Sprouts
Quick Overview
This recipe comes together in just 25–30 minutes and requires minimal effort. The magic lies in the roasting: high heat helps the Brussels sprouts crisp up beautifully while the glaze adds flavor and caramelization. What makes this dish especially easy is the simple ingredient list—nothing fancy, nothing complicated, just wholesome ingredients working together to make something delicious. Whether you’re meal prepping or making a last-minute dinner, these sprouts are fast, flavorful, and incredibly satisfying.
Key Ingredients for Vegan Maple & Sriracha Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1½ tbsp maple syrup
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce or tamari
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: sesame seeds, lime wedges, chopped parsley
Step-by-Step Instructions
- Prep the Oven and Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning. - Prepare the Brussels Sprouts
Trim the ends, remove any discolored leaves, and slice each sprout in half from top to base. This allows for maximum crispiness. - Season the Sprouts
Add the halved sprouts to a large mixing bowl. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss until every piece is coated evenly. - Arrange for Roasting
Spread the sprouts on your baking sheet cut-side down. This helps the flat edges caramelize beautifully in the oven. - Roast Until Crispy
Bake for 18–22 minutes, flipping halfway through. You’re looking for deeply golden edges and tender centers. - Make the Maple–Sriracha Glaze
In a small bowl, whisk together maple syrup, sriracha, and soy sauce until smooth and glossy. - Coat the Brussels Sprouts
Transfer the hot roasted sprouts back to your bowl. Pour the glaze on top and toss until everything is evenly coated. - Finish and Serve
Sprinkle with sesame seeds, fresh herbs, or lime juice if desired. Serve immediately while hot and crispy.
What to Serve Vegan Maple & Sriracha Brussels Sprouts With
These sprouts pair beautifully with a variety of meals. Serve them alongside rice bowls, tofu stir-fries, vegan noodles, or grilled vegetables for a flavor-packed dinner. They’re also perfect for holiday spreads—especially Thanksgiving and Christmas—where they add a bright, spicy sweetness that complements savory dishes. For something cozy, enjoy them with creamy mashed potatoes or quinoa and a drizzle of tahini.
If you’re planning a weeknight dinner, these sprouts also shine as a topping for Buddha bowls, tacos, or salads.
Top Tips for Perfecting Vegan Maple & Sriracha Brussels Sprouts
- Dry them well after washing—moisture prevents crispiness.
- Use high heat (425°F / 220°C) for that perfect golden color.
- Cut them evenly so they cook at the same rate.
- Don’t overcrowd the pan—give them space to crisp, not steam.
- Adjust the glaze to your taste: more maple for sweetness, more sriracha for heat.
- Try variations like adding chili flakes, smoked paprika, or a garlic-ginger drizzle.
- Add crunch with toasted nuts or seeds.
Storing and Reheating Tips
Leftovers store beautifully and make a great lunch or snack. Place any extra sprouts in an airtight container and refrigerate for up to 3–4 days. To keep them crispy, reheat them in an oven or air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving—they’ll soften and lose their crispiness.
If you want to freeze them, roast the sprouts first without the glaze, freeze them in a single layer, and reheat before tossing in fresh glaze. This ensures they stay crisp and flavorful.