When I was young I was never a fan of Brussels sprouts, if we’re being honest I don’t think I ever fully gave them a chance. A restaurant I worked at in college, which shall not be named, had a shredded Brussels sprouts salad and to be honest I never tried it, I just thought it smelled gross and wrote them off. I was missing out!
You probably know that Brussels sprouts are super hot right now. They’re making a comeback as a vegetable and I now know that they are one of my personal favorites. They’re very versatile and taste great with anything. They’re also in season in the fall, making them the perfect Thanksgiving side dish.
Which brings me to this recipe, it is SO good! I threw it together for my Friendsgiving party last week because I figured we’d need a veggie and I got rave reviews. The marinade is a perfect mix of sweet and spicy and has an extra kick from the ginger. The soy sauce sort of caramelizes when you put them under the broiler too and it’s just delightful.
I know that Brussels sprouts are not necessarily a traditional Thanksgiving dish, but they make an excellent, healthy addition to any Thanksgiving table. I also just ate the leftovers from this dish over rice for lunch and it was amazing! 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!
Until Next Time,
Maple Sriracha Roasted Brussels Sprouts
The perfect mix of sweet and spicy, Maple Sriracha Roasted Brussels Sprouts are the Thanksgiving side dish you never knew you needed.
Author: Jackie DeSana
Recipe type: Side, Vegetables, Thanksgiving, Seasonal
Cuisine: Vegan, Vegetarian
Serves: 12 servings
- 1 pound Brussels sprouts, cut in half
- ½ cup soy sauce
- 3 tbs Sriracha
- 2 tbs Dijon mustard
- ¼ cup maple syrup
- 3 cloves garlic, minced
- 2 tbs fresh ginger, minced
- 2 tbs olive oil
- Preheat the oven to 400 degrees. In a small bowl, whisk together the soy sauce, garlic, ginger, Sriracha, maple syrup, olive oil and Dijon mustard until fully incorporated. Toss the cut Brussles sprouts in the marinade and let it sit for at least 15 minutes. I recommend marinading this overnight if you have the time but 15-30 minutes is sufficient.
- Place the marinaded Brussels sprouts on a large baking sheet and bake covered for 30 minutes. Remove the cover and bake for 15 more minutes uncovered until the Brussels sprouts start to brown and the outsides start to crisp. If they are not browned yet, place them in the broiler for 2 minutes.