These maple roasted Brussels sprouts are baked in the oven to crispy perfection with an amazing combo of sweet and salty. Add sriracha for a spicy twist!
These Brussels sprouts are the perfect vegan side dish. They are easy to make and result in a delicious caramelized flavor.
This recipe was originally published on 4/10/14
Tasty veggie based sides are key for our dinners. They are perfect to accompany a main meal, but they also can be used together to make bowls, like in my delicious easy macro bowl, or used to fill wraps and tacos. They even go great in this fall quinoa stuffing!
Ingredients
In order to make this vegan Brussels sprout recipe you only need a handful of items. See below for substitute suggestions.
- Brussels sprouts
- Maple syrup
- Olive oil
- Sriracha
- Cornstarch
- Salt & pepper
Can you roast frozen Brussels Sprouts?
Technically you can, but it isn't recommended. The excess moisture from being frozen will not give you a very crispy result. If you have no other option and must use frozen ones, do no defrost first! Simply prepare them still frozen.
How to Make Maple Brussels Sprouts
The worst thing about Brussels sprouts is the cleaning. Once you get past that, adding flavor and roasting is super easy! The work you put in is so worth it though, because they are delicious!
Love how easy these come together in just a few steps!
- Clean the Brussels sprouts and cut in half.
- Make the sauce by stirring together the maple syrup, oil, salt, pepper and Sriracha and cornstarch (if using).
- Toss with the maple glaze.
- Roast on a baking sheet lined with parchment paper.
- Make cleanup super easy by lining the sheet pan with aluminum foil first to catch and maple glaze spills.
- Top with more sauce and serve!
Substitution suggestions
- If you don't like spice you can omit the sriracha.
- You can add another flavor for an extra oomph if you want such as smoked paprika, liquid smoke, soy sauce, and garlic.
- To make this brussel sprout recipe oil free, simply mix vegetable broth with the cornstarch to get a crispy coating.
- The cornstarch is optional as well, but highly recommended since it creates the best crunch.
- Make bacon brussels sprouts with your favorite bacon or vegan bacon for a salty twist.
- Crushed nuts like walnuts or pecans, even hazelnuts, are great for added texture and a flavorful garnish.
What to Serve With Brussels Sprouts
I love these maple glazed Brussels sprouts as a side dish for any party or holiday dinner like Thanksgiving or Christmas. Here are a few other recipes I think these pair nicely with, both in flavor and variety of foods:
Prep Ahead and Storage Tips
This is a really easy recipe, and goes fairly quickly, but the cleaning part can be a little tedious.
- Clean the Brussles sprouts the previous day and store them in the fridge until you are ready to roast. This will make your prep the day of less than 5 minutes.
- Make the sauce up to 5 days in advance, just keep in an airtight container in the refrigerator until you're ready to use.
- This recipe is best fresh for crispy Brussels sprouts, but leftovers can safely be stored in the refrigerator for up to 3-5 days and will still taste great.
- You can also freeze these roasted Brussels sprouts with maple syrup after you roast them for a quick side dish at a later time.
- Let them cool completely, then store in a freezer ziploc or an airtight container for up to 3 months.
- If using a bag, roll out as much air as possible.
- For a container, I like to put plastic wrap over the top of the Brussels to almost make a wrapped seal. This helps to prevent freezer burn.
- Reheating is best in the oven or air fryer to get some of the crispiness back, but a quick run in the microwave works too!
Common Questions
The thing about Brussels sprouts is that they are a pain in the butt. And I say that in the most endearing way. They are packed with deliciousness, packed tightly so that you need to peel off the outer layers and get to that clean middle.
If you have ever done this, you've seen the yuck that can lie beneath. So yes. you definitely want to wash these little suckers.
When buying them, I choose the ones that look clean from the outside and are a nice vibrant color. They usually have less yuck inside.
Once you have chosen the best Brussels, put them in a bowl of water and wash like you usually do. Then trim the end and peel off the outer layers until you get to a clean part. I then like to cut the Brussels in half, but leave any super small ones whole.
If you don't trim them it's harder to get the outer layers off. When you trim the end, some of the outer leaves will naturally fall off making it much easier to clean.
Brussels sprouts not only look like cabbage, but they are in the same family as cabbage. The smaller ones are generally a bit sweeter and more tender, and the bigger ones can be a touch bitter and have a cabbage like flavor.
Once you roast them however, it brings out a delicious sweet undertone, especially when flavored well. This maple syrup based sauce is so delicious and pairs amazing with them!
There are so many brands of maple syrup out there. The first thing you need to look at, is the ingredients. Maple syrup only needs one ingredient, maple syrup. Makes sense right?
You'd think so. But so many of the choices out there are fake syrups posing as maple. Do not be fooled. Simply turn the container around, and read the ingredients. If it's more than one, move on.
More Vegan Side Dish Recipes
Can't get enough of this roasted Brussels sprouts recipe? Want more food like this? Check out some more of our veggie filled faves:
Maple Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons maple syrup
- 2-3 teaspoons olive oil , remove if you don't use oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Sriracha , optional for added spice
- 3 tablespoons cornstarch , optional for an added layer of crispy especially if you don't use oil
Optional extra spicy topping
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
Instructions
- Preheat oven to 400 F/ 205 C
- Wash Brussels sprouts. Trim off the stem and strip away the leaves until you get to a clean part.
- Cut them in half, leaving the smaller ones whole.
- Mix maple syrup, oil, salt, pepper and Sriracha and cornstarch if using in a large bowl.
- Put in Brussels sprouts and mix around so they are coated well. I like to mix with my hands and massage them.
- Place on a parchment lined cookie sheet, cut side down, and bake for 25-30 minutes, until golden brown.
- Serve, drizzle on the optional added spicy topping for an extra kick!
Notes
- If you don't use oil, I highly suggest using the broth with the cornstarch in order to get the crispy outside.
- Drizzle the extra spicy topping on while nice and hot.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Lorraine
Can I prepare this the day before and let sit in a ziploc bag then bake the next day?
Sophia DeSantis
Hi Lorraine! That would work. Just make sure you scoop out the Brussels Sprouts if the mixture gets too watery overnight.
Michael
Thank you for the sprouts recipe. I make it almost every week. I cut the Sriracha in half, and don't use as much corn starch. The sprouts were popular at Xmas dinner a few days ago.
Sophia DeSantis
I'm so happy you like it! And that your guests did too!
Sarah
The combo of sweet, spicy, and salty was perfection!
Marissa
Quick and easy and delicious! I did not even make extra sauce for dipping. The Brussels sprouts had a nice subtle sweet taste. I look forward to trying liquid smoke the next time.
veggiesdontbite
I'm so happy you liked them Marissa!
Kimberly Kelly
Would it be a total flop if I use frozen Brussels sprouts? I realize there’s a big difference in the outcome of fresh vs frozen veggies.
veggiesdontbite
Hi Kimberly! I think you'd actually be okay with these since you roast them. You may just need to roast longer, just keep going until crispy!
Susan
Wow! These Brussels sprouts sound great! I usually eat only two Brussels sprouts for my serving size. I don’t refuse to eat them, I just have a limit to how many I’ll eat! I just might up my number to four with this recipe! Would it be bad if I wanted to add some bacon? I could possibly eat six sprouts!
veggiesdontbite
Hi Susan! Thanks so much! My mom also has to limit how many she has because they bother her stomach if she eats too many. Feel free to add what you like to the recipe!
Larissa
I can totally relate! I used to hate brussels sprouts and then one day I experimented with some onions, garlic, and balsamic glaze and my life has never been the same! Haha great post 🙂
veggiesdontbite
Haha! Thank you! Glad you can relate! I'll have to try your recipe too.
quiltykanuck
OMG, those look so good! I've made them salty roasted before, never really sweet! Very cool. 🙂
veggiesdontbite
Thank you!! They are amazing. Not super sweet as I don't like my savory food too sweet. Just enough to bring out the caramelized flavor from roasting. And so easy to make too! The touch of sweetness also helped my kids like them too. Let me know if you try them!
adanelz6
Roasted brussels sprouts are amazing!
veggiesdontbite
Thank you! I love them too!