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Vegan Maple & Sriracha Brussels Sprouts

These Vegan Maple & Sriracha Brussels Sprouts are roasted until crispy, then tossed in a sweet and spicy maple–sriracha glaze for the ultimate plant-based side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegan
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Brussels Sprouts
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
Maple Sriracha Glaze
  • 1 1/2 tbsp maple syrup
  • 1 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce or tamari for gluten-free
Optional Toppings
  • sesame seeds for serving, optional
  • lime wedges for serving, optional

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing Bowl

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and slice them in half lengthwise.
  3. 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.
  4. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for maximum browning and crispiness.
  5. Roast for 18–22 minutes, flipping once halfway through, until the sprouts are tender inside and browned and crispy on the edges.
  6. While the Brussels sprouts roast, whisk together the maple syrup, sriracha, and soy sauce in a small bowl to make the glaze.
  7. 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.
  8. Sprinkle with sesame seeds and serve with lime wedges, if using. Enjoy immediately while hot and crispy.

Notes

For a milder heat, reduce the sriracha to 1–2 teaspoons. For extra crispiness, avoid overcrowding the pan and make sure the sprouts are well dried before roasting.