You probably know that Brussels sprouts are super hot right now. They are truly the vegetable of the moment. It’s crazy to me that only 5 years ago, I thought I hated them. Nowadays if I see Brussels sprouts on a menu, you bet your ass I’m ordering them! It has taken me a lot of tries to make them crispy and perfect like they make at restaurants but this recipe really nails it.
The trick here is to briefly pan fry them ahead of time to get the outsides crispy. Then baking them crisps them further while leaving the inside creamy and buttery. It is the marinade however, that takes these over the edge. It is the perfect mix of sweet and spicy and has an extra kick from the ginger. The soy sauce sort of caramelizes in the oven and it is truly delightful.
I know that Brussels sprouts are not a traditional Thanksgiving dish, but they make an excellent, healthy addition to any Thanksgiving table. These also work excellent as leftovers and can be put over rice for lunch! I hope you love it as much as I do if you try and it please don’t forget to comment and/or subscribe. We appreciate the love!
If you’re looking for other Thanksgiving recipes, here are some more fabulous ideas from our site:
Until Next Time,
Jackie
Print
Maple Sriracha Roasted Brussels Sprouts
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Description
Crispy, delicious, and the perfect mix of sweet and spicy. These Maple Sriracha Brussels Sprouts are the Thanksgiving side dish that you never knew you needed.
Ingredients
Scale
- 3 lbs Brussels sprouts (cleaned and halved )
- 1/2 cup soy sauce or tamari
- 3 tbsp sriracha
- 2 tbsp dijon mustard
- 1/4 cup maple syrup
- 3 cloves garlic (minced )
- 2 tbsp ginger (minced )
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 450 degrees.
- In a small bowl, whisk together the soy sauce, sriracha, dijon mustard, maple syrup, garlic, ginger, and olive oil until mixed. Pour the marinade over the brussels sprouts and marinade for 30 minutes.
- Heat a sauce pan over medium high heat, add the brussels sprouts to the pan and pay fry for about 5 minutes until the outsides just start to crisp.
- Transfer to a baking sheet, make sure all the marinade is poured over the brussels sprouts. Bake for 30 minutes until crispy.
