Air Fryer Brussels Sprouts Recipe – Maple Sriracha Glaze

Last Updated on 2 months by Neha Deshmukh

Air Fryer Brussels Sprouts Recipe – Maple Sriracha Glaze

Hey everyone! I’m so excited to share this recipe with you – it’s become a total weeknight staple in my kitchen. Seriously, these Air Fryer Brussels Sprouts with a Maple Sriracha Glaze are so good, even Brussels sprout skeptics will be asking for seconds. I first made these when I was craving something a little sweet, a little spicy, and a whole lot crispy, and they’ve been a hit ever since!

Why You’ll Love This Recipe

Let’s be real, Brussels sprouts sometimes get a bad rap. But when cooked right – and the air fryer is a game changer – they’re unbelievably delicious. This recipe takes it up a notch with a vibrant maple sriracha glaze that perfectly balances sweet, spicy, and savory flavors. Plus, it’s quick, easy, and requires minimal cleanup. What’s not to love?

Ingredients

Here’s what you’ll need to make these amazing sprouts:

• 1 tablespoon olive oil
• 0.5 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon sriracha
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 lb Brussels sprouts
• 3-4 garlic cloves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties

I usually use extra virgin olive oil for the best flavor, but a light olive oil works well too. Don’t go for anything too strongly flavored, as you want the maple sriracha to shine.

Sesame Oil: Toasted vs. Light

Sesame oil adds a lovely nutty aroma. I prefer toasted sesame oil for this recipe – it has a richer, more intense flavor. But light sesame oil will work in a pinch!

Maple Syrup: Grade & Flavor Profile

Real maple syrup is the way to go here! Grade A Dark Robust has a bolder flavor that stands up nicely to the sriracha. But Grade A Golden Delicate will also work if that’s what you have on hand.

Sriracha: Heat Levels & Alternatives

Sriracha is the star for that kick! If you’re sensitive to spice, start with less and add more to taste. You could also substitute with gochujang (Korean chili paste) for a slightly different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sauce. In a bowl, whisk together the olive oil, sesame oil, maple syrup, sriracha, salt, and pepper. Give it a good whisk until everything is nicely combined.
2. Now for the sprouts! Trim the ends off your Brussels sprouts and remove any outer leaves that are looking a little sad. Halve or quarter them depending on their size – you want them to be roughly the same size for even cooking.
3. Toss the sprouts with about ¾ of the sauce in a bowl. Make sure they’re evenly coated. Save the remaining sauce for drizzling later!
4. Preheat your air fryer to 360°F (182°C). If you have a Gourmia model, it usually takes about 3 minutes to preheat.
5. Arrange the sprouts in a single layer in the air fryer basket. Don’t overcrowd them – you might need to cook them in batches. Cook for 10 minutes, giving the basket a good shake every 5 minutes to ensure even crisping.
6. Add the sliced garlic cloves to the basket. Cook for another 5 minutes at 360°F (182°C).
7. Want them extra crispy? Crank up the heat to 400°F (204°C) for the last 2 minutes. Keep a close eye on them so they don’t burn!
8. Finally, drizzle the reserved sauce over the cooked sprouts and serve immediately.

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the shaking! It’s key to getting those sprouts perfectly crispy on all sides.
• For even cooking, make sure your sprouts are all roughly the same size.
• If your air fryer tends to run hot, reduce the cooking time by a minute or two.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the sauce. Feel free to experiment!

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check your sriracha to ensure it doesn’t contain any fish sauce.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Festival/Holiday Adaptations (Thanksgiving Side Dish)

These are amazing as a Thanksgiving side dish! I’ve even added a sprinkle of toasted pecans for a festive touch.

Serving Suggestions

These sprouts are delicious on their own, but they also pair well with:

• Grilled chicken or fish
• Roasted tofu
• Quinoa or rice bowls
• As a side to your favorite Indian curry!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They won’t be quite as crispy, but still delicious! You can reheat them in the air fryer for a few minutes to crisp them up a bit.

FAQs

Got questions? I’ve got answers!

Can I make this without an air fryer?

Yes! You can roast the sprouts in the oven at 400°F (204°C) for about 20-25 minutes, flipping halfway through.

How do I know when my Brussels sprouts are perfectly crispy?

They should be tender-crisp and nicely browned. If they’re still too soft, cook them for a few more minutes.

What’s the best way to prep Brussels sprouts for this recipe?

Trimming the ends and removing any outer leaves is key. And make sure they’re dry before tossing them with the sauce – this helps them get crispy.

Can I use a different type of sweetener instead of maple syrup?

Honey or agave nectar can be used as substitutes, but they will alter the flavor slightly.

How can I adjust the sriracha level for less heat?

Start with ½ teaspoon of sriracha and add more to taste. You can also mix in a little bit of honey or maple syrup to balance the heat.

What other sauces would pair well with these sprouts?

A balsamic glaze, a teriyaki sauce, or even a simple lemon-herb vinaigrette would all be delicious!