Sweet and Spicy Roasted Brussels Sprouts
Perfectly caramelized sweet and spicy roasted brussels sprouts that will actually make you love them. Quick and easily made in the oven for the perfect last minute side.
I’m not sure how many of you guys actually have a game plan for the holidays, but my plan tends to be more chaotic. I think it’s because I exhaust myself when recipe testing, so by the time the holidays get here I just procrastinate making everything.
Don’t be like me, and try to get ahead if you can. I do like to prep the cranberry sauce and gravy in advance or even freeze it a week ahead and then reheat day of. It leads to so much less stress. But if you still procrastinate like I do, here’s a really quick vegetable side that looks pretty, but takes very little time to prep. These Sweet and Spicy Roasted Brussels Sprouts are so flavorful for very minimal effort.
Why You’ll Love These Brussels Sprouts
- They roast and caramelize really quickly with a combination of some sweet notes from maple syrup, balsamic vinegar and pomegranate seeds paired with some spicy garlic chili sauce. It actually makes the brussels sprouts super enjoyable to eat!
- Easy to put together. Just toss your brussels sprouts with your flavor mix and place on a sheet pan to roast. Then top with some extra gems to really highlight their flavor.
- A great last minute side. The thing I love about this dish is that it comes together quick. Mix, pop in the oven and top with the extras then serve.
Key Ingredients and Substitutions
- Brussels Sprouts: Fresh brussels sprouts work best for this recipe. For normal sized brussels sprouts, cut them in half. If your brussels sprouts are small, leave them whole.
- Avocado Oil: To help with the caramelization and to prevent them from drying out and getting rubbery, I do recommend using oil for this recipe. You don’t need a lot, but it does make a difference in taste and texture. I chose a high heat oil, but any high heat oil works here.
- Soy Sauce: Gives a nice salty and umami bite to your sprouts. Use coconut aminos or gluten-free tamari or soy sauce to make this gluten-free.
- Chili Garlic Sauce: This gives us our spice. It’s mild, but definitely gives a punch of beautiful garlic flavor on top of it. Find this condiment in the same spot you normally find your sriracha in the grocery aisle.
- Balsamic Vinegar: Gives a lovely sweet and tangy taste.
- Maple Syrup: A little sweet to contrast some of the strong bitter flavor of the brussels sprouts.
- Dry Herbs: Feel free to use fresh, but in a pinch I always use dry herbs. I use a mix of thyme, oregano, basil and sage.
- Garlic: A few cloves of fresh minced garlic really makes these sprouts taste much fancier.
How to Make This Recipe Perfectly
Start by trimming and halving your brussels sprouts. You want to just trim off the end of your brussels sprout stems and then cut in half lengthwise. I also like to discard any discolored brussels sprout leaves by peeling them away.
To a large bowl, add in your olive oil, soy sauce, chili garlic sauce, vinegar, maple syrup, dry herbs and garlic and whisk to combine. Now add in your brussels sprouts and toss them to coat in the sauce.
Take your brussels sprouts and place cut side down on your baking tray. Pop the tray in the oven and bake until caramelized. Once out of the oven, place in a bowl and top with some almond slivers and pomegranate seeds. I love the almond and pomegranate because they give a little crunch and extra sweetness to the brussels sprouts.
Tips for Caramelizing Your Brussels Sprouts
- Place each brussels sprout cut side down on the baking tray. This will give the inside the perfect heat to cook and caramelize, which helps to enhance their flavor.
- Brussels sprouts taste best in my opinion when they are combined with something sweet. Not overly sweet, but just enough to help take the bitter edge off of them. The extra bonus is that the sweet also helps to develop more of the caramelization on them as they roast.
- Roast at a high heat. Not only will it help to cook them quickly, but it also gives them the best texture, soft and caramelized on the edges, but the perfect bite as well.
- Do not flip or turn your brussels sprouts while roasting. Leave them undisturbed so that they caramelize perfectly.
- Lastly, don’t overcrowd your pan. If you need to, use two baking sheets. Just make sure that your brussels sprouts are not laying on top of each other or they will steam and get mushy, which is not what we are looking for.
Frequently Asked Questions
For best results, please use fresh brussels sprouts. If you still wish to use frozen, thaw your brussels sprouts completely and drain off excess water then pat dry with a clean kitchen towel. Leave your brussels sprouts whole and coat with the marinade mix then bake as instructed. They will be really soft because freezing changes the structure of vegetables and makes them more limp when cooked.
These brussels sprouts are best the day they are made. If you happen to have leftovers, place your brussels sprouts in an airtight container and store in the fridge for up to 4 days. To reheat, place the brussels sprouts by themselves onto a baking tray in an oven set at 350F for about 5-10 minutes to heat them through.
Brussels sprouts are very nutritious. They fall into the cruciferous vegetable family along with broccoli, kale and cabbage. They are high in fiber and antioxidants. Brussels sprouts are also one of the best plant sources of omega-3 fatty acid, ALA. Omega-3s are associated with reduced risk of cognitive decline, heart disease and inflammation.
How to Serve
These easy brussels sprouts make for a great and delicious vegetable side to share at your holiday table, but can be enjoyed anytime of the year as well.
Some perfect ways to pair these roasted veggies:
- Brown Sugar Glazed Tofu
- Lentil Vegetable Wellington
- Garlic Roasted Lentils and Tomatoes
- Vegan Lentil Loaf
- Stuffed Roasted Butternut Squash
More Delicious Vegetable Recipes to Try
- Orange Miso Roasted Vegetables
- Roasted Tomato and White Bean Soup
- Roasted Butternut Squash Quinoa Nourish Bowl
- Sweet Potato Red Lentil Soup
- Cauliflower Fried Rice
Sweet and Spicy Roasted Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Perfectly caramelized sweet and spicy roasted brussels sprouts that will actually make you love them. Quick and easily made in the oven for the perfect last minute side.
Ingredients
- 1 tbsp avocado oil
- 1 tbsp balsamic vinegar
- 2 tsp soy sauce or coconut aminos
- 1 tbsp maple syrup
- 2 tsp chili garlic sauce
- 2 cloves garlic, finely minced
- 1 tsp dry thyme
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1/2 tsp dry sage
- 1 1/2 lb of brussels sprouts, trimmed and halved
- 1/4 cup pomegranate seeds
- 1/8 cup almond slivers
- Salt to taste
Instructions
- Preheat your oven to 425F and line a baking sheet with parchment paper. To a large bowl, add in your oil, vinegar, soy sauce, maple syrup, chili garlic sauce, garlic, thyme, oregano, basil and sage.
- Give everything a good whisk and then add in your brussels sprouts. Toss them to coat really well in the sauce.
- Take your brussels sprouts from the bowl and place them cut side down on the lined baking tray, making sure they have a bit of space.
- Bake in the oven for 16-20 minutes or until tender with golden edges.
- Remove from the oven and salt to taste then place on a serving plate or bowl then top with pomegranate seeds and almond slivers and serve immediately.
Notes
Place each brussels sprout cut side down on the baking tray. This will give the inside the perfect heat to cook and caramelize, which helps to enhance their flavor.
Brussels sprouts taste best in my opinion when they are combined with something sweet. Not overly sweet, but just enough to help take the bitter edge off of them. The extra bonus is that the sweet also helps to develop more of the caramelization on them as they roast.
Roast at a high heat. Not only will it help to cook them quickly, but it also gives them the best texture, soft and caramelized on the edges, but the perfect bite as well.
Do not flip or turn your brussels sprouts while roasting. Leave them undisturbed so that they caramelize perfectly.
Lastly, don’t overcrowd your pan. If you need to, use two baking sheets. Just make sure that your brussels sprouts are not laying on top of each other or they will steam and get mushy, which is not what we are looking for.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
