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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

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

Sweet and Spicy Sriracha Brussels Sprouts Spoon Bowl

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!

Brussels Sprouts

Sweet and Spicy Sriracha Sauce Spoon Bowl

Sweet and Spicy Sriracha Brussels Sprouts Pan Stirring


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 1x
  • Category: Side


  • 1 pound of brussels sprouts
  • 1/4 cup maple syrup
  • 2 Tablespoons sriracha
  • 3 Tablespoons olive oil, divided
  • 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, 2 tablespoons olive oil, salt, and ginger powder until well-combined.
  3. Heat 1 tablespoon of olive 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 sauce.
  7. Pour in the sauce 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

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  • Susan
    March 13, 2019

    I’ve made this three times so far. Excellent flavor, I only used about 2 TBSP of oil. Tonight I served these tucked in a baked sweet potato with a spoonful of nut butter. Yummy. Best way to eat your Brussels sprouts. I’ve made these with extra ginger also, very good.

    • thefitchen
      March 22, 2019

      LOVE that you added these to sweet potatoes!

  • Penelope
    February 2, 2019

    decent flavor profile – thinking of adding a bit of lime juice next round with perhaps extra ginger. Wondering if you would clarify the recipe as it calls for 3 T of oil, but then directs to place oil in the sauce. Then there is oil for a pan. Is the 3T intended to be solely for the sauce?

    • thefitchen
      February 5, 2019

      Hi Penelope! I just updated the recipe card to make that a bit more clear. I recommend adding 1 T. oil to the skillet and then placing the sprouts into the pan. The remaining 2 T. are added into the sauce. I hope this helps!

  • 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. :)