Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Sweet and Spicy Sriracha Brussels Sprouts


This sweet and spicy brussels sprouts recipe is good enough to convert any brussels sprout hater. Whisk together a simple sauce and cook on the stovetop. It’s done in about 20 minutes! Perfect balance of spicy and sweet!

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen

As a self-proclaimed sriracha addict, I’m ashamed of the fact that I’ve never included it in a single recipe here. I don’t know about you, but for me, it’s always been more of a condiment than an ingredient. Generous zig-zags across a pile of scrambled eggs, a bold dipping choice for potstickers, and sometimes a shameful dousing on broccoli florets. Sriracha undeniably works as a condiment. But what about as an ingredient? Or as a flavoring?

This brussels sprouts recipe right here? It answers the question. Mixed with high quality maple syrup and pan-seared to a caramelized crisp, these tender sprouts are layered with deep sweet and spicy flavor. Bite after bite, these will keep you coming back for more.

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen

I’m a sucker for brussels sprouts in all of their many forms – salad-ified, smothered in balsamic, or straight up oven-roasted. Little did I know that stovetop was perhaps the quickest option for cooking brussels sprouts, getting them done in half the time that the oven requires. Take heed – this is valuable brussels sprouts information, people!

Achieving these caramelized, crisp, and sticky-sweet sprouts is as simple as chop, mix, and stir. In less than 20 minutes, you can be enjoying and *maybe* sharing this delicious and unexpected side dish.

Try this recipe on anyone who claims to hate brussels sprouts and I guarantee that you will change their mind and more importantly, their life for the better.

SO! Make this brussels sprouts recipe ASAP and tag me in a picture over on Instagram. I wanna share your creation with the world!

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen

Sweet and Spicy Sriracha Brussels Sprouts – The Fitchen


Sweet and Spicy Sriracha Brussels Sprouts

Achieving these caramelized, crisp, and sticky-sweet sprouts is as simple as chop, mix, and stir. They’ll make anyone into a fan of brussels sprouts!

  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2
  • Category: Side


  • 1 pound of brussels sprouts
  • 1/4 cup maple syrup
  • 2 Tablespoons sriracha
  • 3 Tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ginger powder


  1. Wash brussels sprouts thoroughly and chop off the stems. Just remove the tough part without cutting into the sprout, this will keep the leaves in tact. Chop sprouts in half.
  2. In a small bowl, whisk together maple syrup, sriracha, olive oil, salt, and ginger powder until well-combined.
  3. Heat oil in a large skillet [I recommend using a cast-iron if you have one!] on medium-high heat.
  4. Place brussels sprouts into the pan, cut side down. This step is important – it steams the sprouts faster and gives them a crispy texture all at the same time.
  5. For the next 5 minutes, gently stir the sprouts to keep them from sticking to the pan. If you notice the oil drying up, add 1 to 2 more tablespoons to the pan.
  6. After 5-8 minutes, check for browned edges – it’s time to add the syrup.
  7. Pour in the syrup mixture and listen to it sizzle. Oh, how it sizzles. As soon as it hits the pan, it reacts with the heat and starts to transform. Stir the sprouts, coating them in the mixture until it thickens and starts to get sticky.
  8. Continue cooking for 1-2 minutes. Remove a sprout to test for tenderness – when they’re cooked to your liking, remove from the heat and serve!


  • Calories: 225
  • Sugar: 19g
  • Sodium: 342mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 5g


What do you think?

Your email address will not be published. Required fields are marked *

  • Valerie
    April 1, 2016

    This recipe is so good! I make it as written often, but also sometimes add chicken stock (to cook longer so they are mush, or add sweet soy sauce (manis). My husband eats the leftovers (if there are any!) in a sandwich, and sometimes we throw them into an omelette. Thanks so much!

  • Jessie
    March 30, 2015

    These were so good! I cooked them a couple extra minutes since some of my sprouts were a bit larger… definitely a good combination of spicy/sweet. It reminded me of Asian flavors. I will definitely make these again!

    • thefitchen
      March 31, 2015

      Hi Jessie –

      You’re right… these are SO good. I love brussels sprouts any way they’re prepared, but this recipe is definitely in my top 5. So glad you enjoyed them as well! Thanks for your thoughts. :)

  • […] obviously, because I have made them exactly that many times myself. 😉 They’re good sautéed. They’re good in pasta salad. They’re good with potatoes. They’re good in hash […]

  • […] I think that, armed with these valuable new lessons, I’ll have a much more successful year in the garden. I plan to eat my own, homegrown brussels sprouts in salads and sautéed with strawberries and in casseroles and tossed with sriracha and maple syrup.  […]