Sweet and Spicy Roasted 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.
4 people
Calories: 192kcal
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
Serving: 1serving | Calories: 192kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 711mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 695IU | Vitamin C: 81mg | Calcium: 41mg | Iron: 2mg