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These Maple Chili Crisp Brussels Sprouts turn a boring vegetable side dish into something people actually crave. Roast cut-side down so the edges caramelize beautifully, then toss them in a sweet, spicy glaze for a flavor-packed dish the whole family will love. The best part is that it’s easy to make and works as both a holiday side and a base for your favorite rice and protein bowl.
Table of Contents
Why You’ll Love These Maple Chili Crisp Brussels Sprouts
- The perfect crispy texture. Adding the Brussels sprouts cut-side down to an already hot baking sheet helps them reach maximum crispiness.
- Well-rounded flavor. The heat and crunch come from the chili crisp, the sweetness from the maple syrup, the brightness and tang from the rice vinegar, and the umami from the soy sauce, making for a sauce that checks all of the boxes.
- 2-Minute sauce. As the sprouts roast in the oven, the sauce comes together in just a few minutes.
- Wonderfully versatile. Use these Maple Chili Crisp Brussels Sprouts for holiday spreads, in rice bowls, as a side for weeknight dinners, or straight off the pan.
Ingredients You’ll Need
- Brussels sprouts: To ensure everything roasts evenly, use Brussels sprouts that are tight, firm, and of similar size.
- Neutral oil: We like avocado oil because it has a high smoke point and can be cooked at 425ºF.
- Chili crisp: This is the star of the show. If you’re unfamiliar with chili oil, it’s loaded with crunchy bits of fried garlic, shallot, chili, and other seasonings and spices. Flavor and spice levels vary by brand, so taste it before mixing it into your sauce. We like to use the Fly By Jing brand
- Maple syrup: Used to help balance the spiciness of the chili crisp, and also caramelize the roasted Brussels sprouts.
- Rice vinegar: Brightens the glaze and balances the sweetness and heat of the other ingredients.
- Soy sauce: Adds salt and savory depth. To keep this recipe gluten-free, use tamari.
- Toasted sesame oil: Adds a wonderfully nutty note to the sauce and helps tie all the flavors together.
- Garlic: Grated with a microplane so it incorporates seamlessly into the sauce and adds a sharp, bright flavor.
- Green onions and sesame seeds: The perfect garnishes for your Brussels sprouts. Both add additional flavor and texture to the finished dish.
Equipment Needed
- Large baking sheet (or two)
- Chef’s knife and cutting board
- Large mixing bowl
- Small bowl and whisk
- Microplane or grater
Tips for the Best Results
- Preheat the pan. The number one tip to take these Brussels sprouts to the next level. A preheated pan starts searing the sprouts right away, making them super crispy when finished.
- Leave some space. Keeping your Brussels sprouts too close together will leave them soft and soggy. Leave an inch or so between each to help them get perfectly crispy. If needed, use two baking sheets.
- Cut-side down only. Leave the sprouts face down for the entire bake, and don’t mix them halfway through for a perfectly browned finish.
- Remove from pan before tossing. Transfer the sprouts to a large bowl before mixing in the glaze, instead of pouring it over the sheet pan.
- Keep the loose leaves. As you toss the Brussels sprouts in the glaze, the outer leaves tend to fall off. Don’t discard them. Instead, keep mixing them right into the sauce. They end up being one of the best parts of the sprout!
Serving Suggestions
- As a holiday side: These make the perfect unique holiday side dish. Pair them with our Vegetable Wellington and mashed potatoes to complete the feast.
- In a bowl: Serve in a rice bowl with tofu or the protein of your choice for a quick meal when you need it.
- Meal prep: Prepare a large batch at the beginning of the week and serve them with the grain and protein of your choice for a quick weeknight dinner.
- Straight from the pan: These are so deliciously flavor-packed that you can just enjoy them straight from the pan.
Storage Instructions
- Refrigerator: Keep leftovers in a sealed container for up to 4 days. Please note that the once-crisp edges of the sprouts will soften after sitting in the fridge.
- Reheating: Avoid the microwave if possible. You can use it, but the Brussels sprouts will stay super soggy. Instead, add them to a baking sheet and reheat at 400ºF for 8-10 minutes.
- Freezing: We don’t recommend freezing. The Brussels sprouts will turn mushy after freezing and thawing, making for a less-than-desirable product.
Recipe FAQs
Most of the time, yes, but there are some exceptions. Check the label before purchasing. Some brands may include dried shrimp, pork, or other animal-derived ingredients.
The spice level will depend on the chili crisp you’re using. For a milder version, use 2 tablespoons chili crisp plus 2 tablespoons of the oil from the top of the jar. For extra heat, add another tablespoon of the crisp from the bottom of the jar.
It’s not ideal. Since frozen sprouts carry more excess water than fresh ones, you won’t get the same crisp edges. If it’s your only option, you can roast them at 425ºF from frozen for an extra 5-10 minutes.
Yes, you can! Air fry at 400ºF for 12 to 15 minutes, shaking halfway through. Toss them in the glaze in a separate bowl after cooking. Depending on your air fryer size, you’ll likely need to work in batches. As with roasting, don’t overcrowd the air fryer basket.
You can trim and halve the sprouts and make the glaze 2 days in advance. Keep both stored in the fridge until you’re ready to use them. These are best served right after roasting, so cook and coat with the sauce right before serving.
More Recipes We Think You’ll Love
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If you make these Maple Chili Crisp Brussels Sprouts, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Maple Chili Crisp Brussels Sprouts
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
These Maple Chili Crisp Brussels Sprouts turn a boring vegetable side dish into something people actually crave. Roast cut-side down so the edges caramelize beautifully, then toss them in a sweet, spicy glaze for a flavor-packed dish the whole family will love. The best part is that it’s easy to make and works as both a holiday side and a base for your favorite rice and protein bowl.
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons neutral oil (we recommend avocado)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Maple Chili Crisp Glaze
- 1/4 cup chili crisp
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 1 garlic clove, grated
For Serving
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat and prep. Preheat the oven to 425ºF and place a large rimmed baking sheet inside while it heats. Starting with a hot pan gives you a much better sear on the cut sides.
- Season the sprouts. In a large bowl, toss the halved Brussels sprouts with the oil, salt, and pepper until evenly coated.
- Roast cut side down. Carefully remove the hot baking sheet and arrange the sprouts in a single layer, cut side down. Leave room, and use two pans if needed. Crowding makes them soft instead of crispy. Roast for 22 to 25 minutes, until the cut sides are deeply browned and the outer leaves are dark and crackly.
- Whisk the glaze. While the sprouts roast, stir together the chili crisp, maple syrup, rice vinegar, tamari, sesame oil, and grated garlic in a small bowl.
- Toss while hot. Transfer the roasted sprouts to a large bowl and pour over the glaze. Toss until every piece is coated. Doing this off the pan keeps the sugars from scorching.
- Finish and serve. Spread the sprouts onto a serving platter and top with green onions and sesame seeds. Serve and enjoy!
Notes
- Check your chili crisp: Most jarred chili crisps are vegan, but some brands include dried shrimp or pork, so check the label. Brands also vary a lot in heat and salt, so taste your glaze before tossing.
- Dial the heat: For a milder version, use 2 tablespoons of chili crisp plus 2 tablespoons of the oil from the top of the jar. For more heat, add an extra tablespoon of the solids from the bottom.
- Air fryer method: Cook at 400ºF for 12 to 15 minutes, shaking the basket halfway, then toss with the glaze as directed.
- Make it ahead: Trim and halve the sprouts and mix the glaze up to 2 days in advance, then roast and toss right before serving.
- Serve them right away: These are best within about 15 minutes of tossing. The glaze softens the crisp edges the longer they sit.
- Make it a meal: Add roasted sweet potato cubes and crispy tofu, then serve over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
