About this recipe
These sweet and spicy Brussels sprouts are crispy, caramelized, and flavorful! Every time I make them, they disappear fast (my family loves them)—I always end up doubling the batch. The secret? A perfectly balanced sticky, sweet, and spicy sauce that turns these roasted Brussels sprouts into an irresistible side dish.
Why You’ll Love This Recipe
- Crispy and caramelized – High heat roasts these Brussels sprouts a deliciously crispy texture.
- Easy and quick – Minimal prep and just a few ingredients!
- Versatile – Serve them as a side, snack, or over rice or noodles.
- Packed with flavor – A bold mix of sweet, spicy, salty, and umami flavors inspired by Asian cuisine.
The Best Sauce for Roasted Brussels Sprouts
This sweet and spicy sauce is a total game-changer! It’s an easy mix of pantry staples that adds just the right kick to roasted Brussels sprouts (or any roasted veggies!).
Spicy – Just enough heat to keep things interesting.
Sweet – The perfect caramelization factor.
Savory & salty – Enhances all the flavors.
Asian-inspired – A hint of umami depth.
How to make the perfect roasted Brussels sprouts in the oven?
- Prep the Brussels Sprouts. Trim off any browned ends and remove outer leaves if needed. Slice them in half for even roasting.
- Toss with oil and salt to ensure they get crispy.
- Arrange them cut-side down on a baking sheet.
- Roast in a 425ºF (220ºC) oven for 20-25 minutes, flipping halfway for even browning.
Once the edges turn golden and crispy, drizzle the sauce over the sprouts.
How to make vegan sweet and spicy sauce?
To make the sauce, mix the apricot jam, soy sauce, Sriracha, and a pinch of salt in a bowl and taste.
How to Finish the Sweet and Spicy Brussels Sprouts
For maximum flavor, once done, put them on a platter and finish with chopped cilantro, super-thin sliced chives, sesame seeds, and some freshly squeezed lemon juice.
When to Serve These Brussels Sprouts?
These Brussels sprouts are incredibly versatile, making them a fantastic addition to any lunch or dinner menu. Whether you’re looking to impress guests at a fancy dinner or add a fun twist to your Thanksgiving or Christmas feast, these spicy and sweet Brussels sprouts won’t disappoint. Here are some ideas to serve with:
- 🥢 Crispy Tofu – Golden, crunchy-on-the-outside, tender-on-the-inside tofu tossed in a flavorful sauce that clings to every bite. Perfect with rice, noodles, or just straight off the pan!
- 🍚 Cauliflower Fried Rice – Light yet satisfying, this veggie-packed fried rice swaps out traditional rice for nutty, golden-browned cauliflower rice with all the umami-rich flavors you love.
- 🌿 Thai Basil Lentils – A plant-based twist on a classic! Hearty lentils cooked with Thai basil, garlic, and a touch of heat for a deeply savory, comforting dish that pairs beautifully with rice.
- 🥢 Spring Rolls – Fresh, crunchy, and bursting with flavor! Stuffed with crisp veggies, herbs, and vermicelli noodles, then dipped in a creamy peanut or tangy chili sauce.
- 🥬 Lettuce Wraps – Crisp lettuce cups filled with savory, slightly spicy, and irresistibly saucy goodness. A perfect light meal or appetizer with big flavors in every bite!
- 🍜 Thai Roasted Kabocha Soup – A silky, rich, and subtly sweet soup with roasted kabocha squash, warming Thai spices, and a hint of coconut cream for the ultimate cozy bowl.
Sweet and Spicy Roasted Brussels Sprouts
Equipment
- Baking sheets
Ingredients
- 4 cups halfed brussels sprouts
- 4 tablespoons olive oil or avocado
Sweet and spicy sauce
- 2 tablespoons apricot jam
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 pinch of salt
To finish
- chopped cilantro
- chopped chives
- lemon juice
- Salt
Instructions
- Preheat oven to 425-450ºF
- Cut brussels sprouts in half and place on a cookie sheet. Add the oil and salt, mix and put in the oven for 15 minutes.
- Turn every 5 minutes to make them roast evenly.
- To make the sauce, mix everything in a bowl and taste.
- Take the sprouts out of the oven, empty the sauce on top and mix until all are covered.
- Return to the oven for 5 more minutes or until you see that the sauce begins to boil.
- Scoop out the cabbages on a platter and finish with cilantro, chives, sesame seeds, and freshly squeezed lemon juice
Notes
- Use any vegetable oil that you like or have around.
- You could use orange preserves, maple syrup, or peach jam instead of apricot jam in a pinch.
- This recipe will keep fresh for 3-4 days when stored in an airtight container in the fridge. Try to store them in a single layer to preserve their crispiness.
2️⃣ Add the Brussels sprouts, cut side down, and cook until golden.
3️⃣ Flip and cook the other side until crispy.
4️⃣ Pour in the sauce and let it bubble for 1-2 minutes before turning off the heat.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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