Sweet maple, bold Sriracha, and perfectly charred Brussels sprouts — what’s not to love? This VEGAN Maple-Sriracha Roasted Brussels Sprouts recipe turns a humble veg into a sticky, spicy, totally addictive side that steals the show.
I make these when I want a quick crowd-pleaser that looks like I tried harder than I actually did. Seriously — five minutes of prep, a short roast, a quick glaze, and you get crunchy edges, tender centers, and a flavor combo that keeps everyone reaching for seconds. Ready? Let’s do it.
Quick Recipe Info
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Servings: 4
- Estimated calories per serving: ~138 kcal
Ingredients (exact, for 4 servings)
- ▢ 1 lb Brussels sprouts (trimmed and halved)
- ▢ 2 tablespoons grapeseed oil (or other neutral oil)
- ▢ ½ teaspoon fine sea salt
- ▢ 2 tablespoons maple syrup
- ▢ 1 tablespoon Sriracha (see notes)
- ▢ Toasted sesame seeds (for garnish, optional)
Bold note: This whole recipe stays 100% vegan — no sneaky dairy or honey.
Equipment (simple & minimal)
- Large rimmed baking sheet
- Mixing bowl (or toss directly on the sheet)
- Small bowl or jar (for whisking the glaze)
- Measuring spoons
- Spatula or tongs
- Oven (preheated to 400°F / 200°C)
You don’t need fancy gear. Keep it simple and use the tools already in your kitchen.
Step-by-Step Instructions For VEGAN Maple-Sriracha Roasted Brussels Sprouts
- Preheat: Set your oven to 400°F (200°C) and let it heat while you prep.
- Prep Brussels sprouts: Trim the stems off the sprouts, cut each one in half lengthwise, and pat them dry on a clean towel. Dry sprouts roast instead of steam, so dry thoroughly.
- Toss & season: Scatter the halved sprouts on a large rimmed baking sheet. Drizzle 2 tbsp grapeseed oil over them and sprinkle ½ tsp sea salt. Toss directly on the sheet so every sprout gets oil and salt.
- Roast: Slide the sheet into the oven and roast for 20–30 minutes, shaking or flipping the pan halfway through. Watch for golden-brown edges and tender centers.
- Whisk the glaze: While the sprouts roast, whisk 2 tbsp maple syrup with 1 tbsp Sriracha in a small bowl until smooth. Taste and adjust the heat (add more Sriracha if you dare).
- Glaze & finish: Pour the glaze over the roasted sprouts, toss to coat, and return the pan to the oven for about 5 minutes until the glaze bubbles and warms through.
- Garnish & serve: Sprinkle toasted sesame seeds over the finished sprouts and add any extra salt if needed. Serve immediately.
Notes & Pro Tips (mom-tested tricks)
- Pat dry your Brussels sprouts after washing. Excess moisture makes them steam, which prevents that coveted char.
- Don’t crowd the tray. Give the sprouts space to brown; use two pans if needed.
- High heat helps caramelize. The 400°F heat promotes browning without drying them out.
- Try grapeseed oil because it tolerates heat and stays neutral. Avocado oil works too.
- Adjust the Sriracha if you dislike spice — start with half and add more after tasting. FYI: a little heat balances the maple perfectly. 🙂
- Toast sesame seeds in a dry pan for 1–2 minutes until fragrant to amplify the finish.
Why this combo works (science + taste)
Maple syrup gives caramelized sweetness that complements the sprouts’ natural nuttiness. Sriracha adds tangy heat and a garlicky edge. Roasting concentrates flavors and creates crunchy edges. Together they create a balanced sweet-spicy-savory experience that feels both cozy and punchy. Ever had a bite that makes you pause mid-chew? This does that.
Serving Suggestions & Pairings
These sprouts shine as a side or appetizer. Try them with:
- Crispy tofu and steamed rice for a full meal.
- Mashed potatoes or vegan gravy for holiday plates.
- BBQ jackfruit sandwiches to add a pop of flavor.
- Quinoa or couscous salad with citrus for contrast.
For a casual snack, serve them on a platter with toothpicks and extra Sriracha on the side. Guests will not stop snacking, trust me.
Storage & Reheating
- Refrigerator: Store leftover sprouts in an airtight container for up to 3 days.
- Reheat: Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes to restore crisp edges. Avoid the microwave — it makes them limp.
- Make-ahead: Roast ahead and keep plain; toss with the maple-Sriracha glaze and finish in the oven right before serving.
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Variations (easy swaps)
- Less heat: Replace Sriracha with 1 tbsp maple + 1 tsp soy sauce and a pinch of smoked paprika.
- Nutty crunch: Add toasted chopped almonds or pecans right before serving.
- Asian twist: Use hoisin with maple and top with sliced scallions.
- Sesame-ginger glaze: Stir ½ tsp grated ginger into the maple-Sriracha mix for an extra zing.
- No Sriracha? Use Sambal Oelek or your favorite hot sauce (see recipe notes).
Nutrition (per serving — provided)
- Calories: 138 kcal
- Carbohydrates: 17 g
- Protein: 4 g
- Fat: 7 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 1 g
- Sodium: 406 mg
- Potassium: 468 mg
- Fiber: 4 g
- Sugar: 9 g
- Vitamin A: 860 IU
- Vitamin C: 99 mg
- Calcium: 59 mg
- Iron: 2 mg
This recipe gives a great nutrient profile for a small plate — fiber, vitamins, and a moderate calorie count. IMO, that’s a solid win for any weeknight side.
Comparison: Maple-Sriracha vs. Other Roasted Brussels Sprouts
- Maple-Sriracha delivers sticky sweet heat and pairs well with Asian and BBQ flavors.
- Balsamic roasted sprouts emphasize tangy sweetness and work with Mediterranean mains.
- Tahini & lemon offers a creamy, nutty finish that feels Middle Eastern.
So ask yourself: do you want sticky heat or tangy depth? Choose maple-Sriracha when you want bold, party-ready flavor.
Some Common Problem
- Too burn-y? Lower the oven by 25°F and roast longer for even cooking.
- Too soggy? Roast at higher heat with space between sprouts.
- Not sticky enough? Warm the glaze slightly before tossing so it adheres better.
- Too spicy? Add an extra drizzle of maple syrup or top with avocado slices to mellow heat.
Still Hungry, Try It Next recipe :-
FAQ
Can I use frozen Brussels sprouts?
You can, but fresh gives the best char. If you use frozen, roast from thawed and pat dry to avoid steam.
Can I make this gluten-free?
Yes — the recipe already stays gluten-free. Just double-check any sauces you sub in.
Can I double the recipe for a crowd?
Yes — use multiple baking sheets and rotate them halfway through for even roasting.
My Final Thoughts
You can roast veggies a hundred ways, but this VEGAN Maple-Sriracha Roasted Brussels Sprouts recipe hits that sweet-spicy spot every time. It cooks fast, uses pantry staples, and dresses up any dinner with minimal fuss. Make it for a weeknight, bring it to a potluck, or serve it on holiday and accept the compliments. You’ll get sticky, crunchy, spicy—and yes, totally vegan—goodness in every bite.
So, will you try this tonight? Pull out that baking sheet and let the oven do the work. If you snap a photo, send it my way — I want to see your crown-jewel sprouts
VEGAN Maple-Sriracha Roasted Brussels Sprouts (Vegan) Recipe
Ingredients
Equipment
Method
- Preheat: Set your oven to 400°F (200°C) and let it heat while you prep.
- Prep Brussels sprouts: Trim the stems off the sprouts, cut each one in half lengthwise, and pat them dry on a clean towel. Dry sprouts roast instead of steam, so dry thoroughly.
- Toss & season: Scatter the halved sprouts on a large rimmed baking sheet. Drizzle 2 tbsp grapeseed oil over them and sprinkle ½ tsp sea salt. Toss directly on the sheet so every sprout gets oil and salt.
- Roast: Slide the sheet into the oven and roast for 20–30 minutes, shaking or flipping the pan halfway through. Watch for golden-brown edges and tender centers.
- Whisk the glaze: While the sprouts roast, whisk 2 tbsp maple syrup with 1 tbsp Sriracha in a small bowl until smooth. Taste and adjust the heat (add more Sriracha if you dare).
- Glaze & finish: Pour the glaze over the roasted sprouts, toss to coat, and return the pan to the oven for about 5 minutes until the glaze bubbles and warms through.
- Garnish & serve: Sprinkle toasted sesame seeds over the finished sprouts and add any extra salt if needed. Serve immediately.
Notes
Notes & Pro Tips (mom-tested tricks)
- Pat dry your Brussels sprouts after washing. Excess moisture makes them steam, which prevents that coveted char.
- Don’t crowd the tray. Give the sprouts space to brown; use two pans if needed.
- High heat helps caramelize. The 400°F heat promotes browning without drying them out.
- Try grapeseed oil because it tolerates heat and stays neutral. Avocado oil works too.
- Adjust the Sriracha if you dislike spice — start with half and add more after tasting. FYI: a little heat balances the maple perfectly. 🙂
- Toast sesame seeds in a dry pan for 1–2 minutes until fragrant to amplify the finish.
Nutrition (per serving — provided)
- Calories: 138 kcal
- Carbohydrates: 17 g
- Protein: 4 g
- Fat: 7 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 1 g
- Sodium: 406 mg
- Potassium: 468 mg
- Fiber: 4 g
- Sugar: 9 g
- Vitamin A: 860 IU
- Vitamin C: 99 mg
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.