Forget boring steamed veggies! These Brussels sprouts are roasted until perfectly crisp, then tossed in a sticky, savory-sweet chili-maple glaze, providing the perfect unexpected kick to cut through the richness of your Thanksgiving feast. This dish is novel, addictive, and guaranteed to be the side everyone asks for.
The Search for the Perfect New Classic...
Every year, the Thanksgiving menu planning begins with a familiar list: Grandma’s stuffing, Aunt Carol’s mashed potatoes, and, of course, the turkey. These staples are non-negotiable, providing the comforting rhythm of the holiday. But while tradition is wonderful, the meal often needs a spark—something unexpected that offers bright, bold flavors to balance out the heavy, creamy richness that dominates the table. For years, I struggled to find a side that felt both festive and fresh.
My breakthrough came from merging two worlds: the quintessential fall flavor of pure maple syrup, and the deep, savory heat of Asian chili oil (specifically the crunchy chili crisp we all love). Brussels sprouts, when roasted properly, are the perfect canvas. They stand up beautifully to the high heat, caramelizing on the edges while remaining tender inside. The goal was to create a side dish that looked classic enough to belong on the holiday table, but tasted vibrant and utterly unique.
The resulting dish is nothing short of revolutionary. The key is two-fold: achieving maximum crispiness on the sprouts through high-heat roasting, and balancing the glaze perfectly. The maple provides sweetness and body, while the rice vinegar adds necessary tang, and the chili crisp delivers incredible depth, heat, and textural crunch. Tossing the sprouts with toasted pecans adds another layer of buttery sweetness, bridging the gap between the savory vegetable and the sweet glaze. They are messy, they are sticky, and they are incredibly addictive. Don't be surprised if these Chili-Maple Brussels Sprouts disappear faster than the turkey itself—they’ve certainly become our new mandatory side.
Ingredients
For the Brussels Sprouts
1.5 lbs Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Optional Bacon Bits/Pieces
For the Chili-Maple Glaze & Pecans
½ cup pure maple syrup (Grade A Dark Robust recommended)
3 tablespoons high-quality chili crisp (such as Lao Gan Ma, including the oil and crispy bits)
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
½ cup pecan halves, lightly toasted
For Garnish
1 teaspoon sesame seeds (optional)
Lime zest, for brightness (optional
Instructions
1. Prep and Roast the Brussels Sprouts
1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper, and optional bacon bits. Ensure the sprouts are spread out in a single layer, cut-side down, to maximize browning and crispiness. Do not overcrowd the pan.
3. Roast for 20 to 25 minutes, stirring halfway through, until the sprouts are deeply browned, tender on the inside, and crispy on the outer leaves.
2. Prepare the Glaze
1. While the sprouts are roasting, prepare the glaze. In a small saucepan, combine the maple syrup, chili crisp, rice vinegar, grated ginger, and minced garlic.
2. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
3. Reduce the heat to low and simmer for 5–7 minutes, until the glaze has thickened slightly (it should coat the back of a spoon). Keep warm.
3. Assemble and Serve
1. Once the sprouts are removed from the oven, immediately transfer them to a large mixing bowl.
2. Pour the warm chili-maple glaze over the sprouts.
3. Add the toasted pecan halves to the bowl.
4. Toss gently but thoroughly until all the sprouts and pecans are coated in the sticky glaze.
5. Transfer the Brussels sprouts to a serving platter. Garnish with sesame seeds and a light sprinkle of lime zest, if desired, for extra color and aroma. Serve immediately while hot.
Nutritional Estimate
(Note: This is an estimate based on standard ingredients and assumes 8 generous servings. Actual nutritional values may vary based on exact measurements and specific brands of ingredients, especially the chili crisp.)
| Nutrient | Estimate Per Serving (Approx. ⅛ of recipe) |
| Calories | 285 kcal |
| Protein | 5 g |
| Fat | 15 g |
| Carbohydrates | 32 g |
| Fiber | 5 g |
I truly hope this innovative side dish brings as much joy and conversation to your table as it has to mine. It’s the perfect blend of holiday warmth and unexpected flavor complexity. Give those classic sides a break this year and let the bold, crispy perfection of these Chili-Maple Brussels Sprouts take center stage. Happy cooking, and please let me know in the comments if you gave this recipe a try!
