Go Back
- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 2 tablespoons maple syrup - 1-2 teaspoons sriracha (adjust based on spice preference) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional: ¼ cup chopped pecans for crunch - Optional: 2 tablespoons pomegranate seeds for garnish For this sweet and spicy Brussels sprouts dish, using fresh ingredients is key. The Brussels sprouts bring a nutty flavor that pairs well with the maple syrup's sweetness. Olive oil helps them roast perfectly, while garlic powder and smoked paprika add depth. You can adjust the sriracha to match your spice level. If you're feeling adventurous, add chopped pecans for a crunchy texture. Pomegranate seeds make a vibrant garnish. They add color and a burst of freshness. This recipe is not just about taste; it’s also about making every bite visually appealing. You can find the complete recipe for Sweet and Spicy Brussels Sprouts in the Full Recipe section. Enjoy the blend of flavors and textures in every bite! - Preheat your oven to 400°F (200°C). - In a large bowl, combine halved Brussels sprouts with olive oil, maple syrup, sriracha, garlic powder, smoked paprika, salt, and pepper. - Toss until well coated. - Spread Brussels sprouts on a baking sheet in a single layer. - Roast for 20-25 minutes, flipping halfway through. - Optional: Toast pecans in a skillet over medium heat for 3-4 minutes. - Sprinkle toasted pecans and pomegranate seeds on top before serving. For the full recipe, check out the Sweet & Spicy Brussels Sprouts. Enjoy the sweet and spicy flavors in every bite! To get crispy Brussels sprouts, start with dry sprouts. After washing, pat them completely dry. This helps them roast better. Use olive oil generously to coat each sprout. Spread them out on the baking sheet. Leave space between each one. This allows hot air to circulate and makes them crisp. For sweetness, maple syrup works best. You can add more or less depending on your taste. If you want more heat, adjust the sriracha. One teaspoon gives a mild kick, while two teaspoons will make it spicier. Taste the mixture before tossing it with the sprouts. This way, you can find your perfect balance. Sweet and spicy Brussels sprouts make a great side dish. Serve them warm next to roasted chicken or grilled salmon. They also work well as an appetizer. Just place them on a platter with toothpicks for easy eating. You can pair them with other sides too. Try serving with mashed potatoes or quinoa. This adds a nice contrast to the dish. For a complete meal, add a fresh salad. A bright salad with citrus dressing can balance the rich flavors. Enjoy the full recipe to explore even more ways to serve these tasty sprouts! {{image_2}} You can mix things up with your Sweet and Spicy Brussels Sprouts. If you don’t have maple syrup, use honey or agave instead. Both options add sweetness and work well. You might also try different spices. For example, add cumin for a warm flavor or chili powder for extra heat. These swaps can make your dish unique and fun. If you want to make this dish vegan, just keep maple syrup. It’s already plant-based. To make it gluten-free, check your sriracha and spices. Most are safe, but always read labels. For a nut-free version, skip the pecans. You can use sunflower seeds for crunch instead. This way, everyone can enjoy this yummy side dish! To store leftovers, place Sweet and Spicy Brussels Sprouts in an airtight container. This helps keep them fresh. You can also separate the pecans and pomegranate seeds to maintain their crunch. In the refrigerator, these sprouts last about 3 to 5 days. For reheating, the best method is to use an oven. Preheat it to 350°F (175°C). Spread the Brussels sprouts on a baking sheet and heat for 10 to 15 minutes. This keeps them crispy. Avoid using the microwave, as it often makes them soggy. To prevent sogginess, don't cover them while reheating. Enjoy the same great taste as when they were fresh! For the full recipe, check out the complete guide on making these flavorful sprouts. Can I make Sweet and Spicy Brussels Sprouts ahead of time? Yes, you can prepare the Brussels sprouts in advance. Simply follow the steps in the Full Recipe, but do not roast them yet. Store the coated Brussels sprouts in the fridge for up to a day. When ready to eat, roast them as directed. This keeps them fresh and tasty. What can I substitute if I don't have sriracha? If you don’t have sriracha, you can use hot sauce or chili paste. Both options add heat. You can also mix red pepper flakes with a little vinegar. This will give you a similar kick. How can I make this recipe spicier without sriracha? To boost the spice level, try adding more garlic powder or smoked paprika. You can also mix in some cayenne pepper or crushed red pepper flakes. Just remember to start small, then taste and adjust. What's the best cooking method for Brussels sprouts? Roasting is the best method for Brussels sprouts. It brings out their natural sweetness and gives them a crispy texture. Make sure to space them out on the baking sheet. This helps them roast evenly. How do I know when Brussels sprouts are done roasting? Brussels sprouts are done when they are golden brown and have crispy edges. You can also poke them with a fork; they should be tender inside. If they are soft and browned, they are ready to serve. This blog post shares a tasty recipe for Sweet and Spicy Brussels Sprouts. You learned about each ingredient, how to prepare and roast them, plus tips for serving and storing. Remember to adjust spices to fit your taste. You can easily change ingredients to meet your diet too. Experiment with this dish to find your favorite version. Enjoy making this simple, flavorful recipe that can impress your family and friends!

Sweet and Spicy Brussels Sprouts

Discover the perfect blend of flavors with these sweet and spicy Brussels sprouts! This easy recipe features crispy Brussels sprouts roasted to perfection, drizzled with maple syrup and a kick of sriracha. Enhance your meals with crunchy pecans and vibrant pomegranate seeds for a delicious twist. Ready to impress your guests? Click through to explore this mouthwatering recipe and bring a burst of flavor to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons maple syrup

1-2 teaspoons sriracha (adjust based on spice preference)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup chopped pecans (optional for crunch)

2 tablespoons pomegranate seeds (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, sriracha, garlic powder, smoked paprika, salt, and pepper. Toss until the Brussels sprouts are well coated.

      Spread the Brussels sprouts on a baking sheet in a single layer to ensure even roasting.

        Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy edges form.

          If using, toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes until fragrant. Set aside.

            Once done, remove the Brussels sprouts from the oven and sprinkle with toasted pecans and pomegranate seeds.

              Serve warm as a side dish or appetizer, enjoying the sweet and spicy flavors in every bite!

                Prep Time: 10 min | Total Time: 35 min | Servings: 4