Sweet and spicy Brussels sprouts

These roasted sweet and spicy Brussels sprouts are absolutely delicious. Every time I make them, I have to double the recipe because they are so popular. The sauce is a unique combination of sweet and spicy flavors that are incredibly satisfying and make you want to keep eating.

These roasted sweet and spicy Brussels sprouts are absolutely delicious. Every time I make them, I have to double the recipe because they are so popular. The sauce is a unique combination of sweet and spicy flavors that are incredibly satisfying and make you want to keep eating.

Roasted brussel sprouts with sweet and spicy sauce

About this recipe

This Brussels sprouts recipe is an irresistible way to enjoy this vegetable. The sprouts are expertly cooked to achieve a delightful crunch, and they are generously coated with a sticky, sweet, and spicy sauce. Not only is this recipe incredibly delicious, but it also requires minimal preparation time, making it a favorite among many.

To finish the tiny cabbages, this sauce recipe is super easy to make and is sweet, spicy, salty, and with an Asian flavor profile touch. It is perfect for finishing baked Brussels sprouts or any other roasted vegetables. Just mix the ingredients and pour it over.

Brussel sproutson a cutting board

How to make the perfect roasted Brussels sprouts in the oven?

  • First, cut them in half and remove any withered or bad parts.
  • Second. Drizzle them with oil and Sprinkle a pinch of salt over them. Make sure all are well coated.
  • Third. Place in a 425ºF preheated oven, rotating the baking sheet for even browning.
Brussel sprouts on a baking sheet with a jar of sweet ans spicy sauce

Add the sauce once the center has begun to brown and the edges have turned golden.

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.

If you prefer not to make these sweet and spicy Brussels sprouts in the oven, you can prepare them using a non-stick frying pan.

If you are roasting the Brussels sprouts on the stove, drizzle some oil in a pan and heat it up. Then, add the Brussels sprouts to the pan and let them cook until they turn golden on one side.

Flip them over and let them cook on the other side until they are golden as well. Next, add the sauce to the pan and let it come to a boil. Once it starts boiling, turn off the heat, and your sweet and spicy Brussels sprouts are ready to serve.

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:

Raosted brussel sprouts with sweet and spicy sauce
Sweet and spicy brussel sprouts

Sweet and Spicy Roasted Brussels Sprouts

Alejandra Graf
These roasted sweet and spicy Brussels sprouts are absolutely delicious. Every time I make them, I have to double the recipe because they are so popular. The sauce is a unique combination of sweet and spicy flavors that are incredibly satisfying and make you want to keep eating.
3.60 de 5 votos
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 192 kcal

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.
  • In a pinch, you could use orange preserves, maple syrup, or even peach jam instead of apricot jam.
  • 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.

Nutrition

Serving: 1servingCalories: 192kcalCarbohydrates: 15gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 711mgPotassium: 379mgFiber: 3gSugar: 7gVitamin A: 695IUVitamin C: 81mgCalcium: 41mgIron: 2mg
Keyword roasted brussel sprouts, vegan brussel sprouts

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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