Smashed Maple Sriracha Brussels Sprouts
These crispy sweet and spicy Brussels Sprouts will convince you to love this veggie!
Ok, I’ll admit, up until recently I hadn’t voluntarily eaten Brussels Sprouts other than in the salad kits that I get from Costco.
I happily avoided them for the most part of the last ten years.
But hubby is a huge fan, he grew up eating roasted Brussels Sprouts and has been pleading with me to come up with a recipe that would make me want to actually make them at home.
Fast forward some kitchen time research and development and these crispy maple sriracha brussels sprouts are a hit.
I literally ate an entire pound of them over the course of a day and a half in my lunchtime Buddha bowls.
Using the smashed technique turned out to be my favorite. You’re basically increasing the roasting surface area of your sprouts which allows them to get nice and crispy.
And the sauce gives them the perfect sweet and spicy caramelization.
How to cook Maple-Sriracha Brussels Sprouts
- Get a pot of water on the stove to start boiling, add 1-2 teaspoons of salt to the water.
- While waiting, start by cutting off the stem ends from your sprouts. You can also remove the first layer of leaves.
- Give them a quick rinse and add to the pot of now boiling water.
- Boil on medium-high heat for 12-15 minutes depending on the size of your sprouts. We want the Brussels sprouts to soften but not be fully cooked through.
- Prepare your sauce while your Brussels sprouts boil. Combine your olive oil, sriracha, maple syrup, and salt in a small bowl and whisk together until combined.
- Remove sprouts from the stove, using a strainer drain the boiling water. Take the same saucepan and fill it with cold water and add your sprouts to cold water for 1-2 minutes to cool down and stop the cooking process.
- Properly drain and dry your sprouts using paper towels or a clean kitchen cloth.
- Place your Brussells sprouts in a lined baking tray or ceramic/glass pyrex.
- Using the base of a small cup or mug, press each Brussels sprout flat. Try not to smash them to the point of breaking them, we want them smashed but intact.
- Drizzle on your sauce and place in the oven at 400°C for 25-30 minutes depending on how crispy you want them (I opted for 30 minutes).
Note: When smashing your Brussels sprouts, if you find they are releasing water, fold up some paper towels and smash them one by one over the paper towel so that it can absorb any excess water.
REFRIGERATION, REHEATING, FREEZING INSTRUCTIONS
- Refrigeration: Refrigerate your Brussels sprouts for up to 4 days in an airtight container.
- Reheating instructions. You can warm up your sprouts in the oven at 350°F until warm/hot (5-10 minutes). For a faster option, use the microwave however they will not be crispy.
- Freezing your sprouts. While not the best vegetable to freeze, it can be done. Freeze your cooked Brussels sprouts in an air-tight container or freezer bag for up to 3 months. Thaw in the fridge and reheat in the oven for the best results.
If you are interested in freezing raw Brussels Sprouts, here are step-by-step instructions for both blanching and non-blanching techniques.
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com