Sweet and Spicy Brussels Sprouts

I love crispy roasted brussels sprouts but usually keep it simple with olive oil, salt and pepper. This is a great alternative when you want a more flavorful side dish! Just make sure to roast the brussels sprouts long enough that they get brown and crispy. I ate mine in a bowl with quinoa and shredded chicken!


  • 1 pound of Brussels sprouts (one standard bag)
  • 3 tablespoons high-heat oil (canola oil, avocado oil, grapeseed oil)
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1/2 tablespoon sriracha sauce
  • Juice from 1/2 lemon
  • 1 garlic clove, minced (or 1/2 teaspoon if using jarred garlic)
  • Salt & pepper


  1. Preheat oven to 400 degrees
  2. Rinse and dry brussels sprouts
  3. Slice off the base of each sprout and then cut in half (you can leave smaller ones whole)
  4. Cover baking sheet with aluminum foil, add sliced brussels sprouts, coat in 3 tablespoons high-heat oil, sprinkle with salt and mix thoroughly
  5. Cook for 45 minutes or until browned, stirring halfway
  6. When the brussels are close to brown, begin preparing sauce
  7. In a small saucepan, combine, soy sauce, maple syrup, sriracha sauce, lemon juice and garlic
  8. Reduce for roughly 5 minutes, until sauce starts to thicken
  9. Transfer brussels to large bowl and slowly drizzle sauce over, stirring as you go
  10. Add salt and pepper to taste and enjoy!

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