Roasted Brussels Sprouts with Maple Sriracha

Name: Roasted Brussels Sprouts with Maple Sriracha
Prep time: 10 min
Total time: 50 min
Ingredients: 2 pounds Brussels sprouts (ends trimmed and cut in half); 1/4 cup extra-virgin olive oil; 1/2 cup maple syrup; 1/2 cup Sriracha; 1 cup pecans (roughly chopped and lightly toasted); Salt to taste

This delicious Brussels sprouts with Sriracha and maple syrup is such a great recipe!

What I love about this recipe is that you can add other vegetables like butternut squash (or any winter squash, such as kabocha). It makes the best contrasts ever! The spicy and sweet flavors, with the bitterness of the Brussels sprouts and sweetness of the squash, and the crunchyness of the nuts… Divine combination!

You can use this mixture of Sriracha and maple for a lot of other dishes such as roasted winter squashes, baked tempeh or tofu, and root vegetables.

You can use any nuts for this recipe. Almonds, pecans, and walnuts are the best. Lightly toast the nuts for an extra crunch.

The grated garlic is optional, but it is really good if you like a garlicky flavor. You can also add a teaspoon of garlic powder instead.

So here is the basic recipe. The amount of Sriracha makes this dish mildly spicy, which is perfect for me, but if you don’t you can add less Sriracha.

Ingredients

2 pounds Brussels sprouts, ends trimmed and cut in half
1/4 cup extra-virgin olive oil
1/2 cup maple syrup
1/2 cup Sriracha
1 cup pecans, roughly chopped and lightly toasted
Salt to taste

Instructions

Preheat the oven to 400° F. Trim the ends of the Brussels sprouts, and cut them in half. Mix them in a bowl with sea salt and olive oil. Spread them on a baking sheet and roast for about 30 to 40 minutes, stirring occasionally, or until Brussels sprouts are browned and start to get crispy.

Add the walnuts, Sriracha and maple syrup, mixing well. Return to the oven for another 5 to 8 minutes. Remove from the oven and place it in a serving platter.