Brussels sprouts are a staple at every holiday table. You can never go wrong with a simple side of plain, roasted brussels, but why not spice things up a bit with a saucier version.
Brussels sprouts are packed with nutrients like vitamins K and C, fiber, and antioxidants, making them an excellent addition to your diet and your table. I like to share these as an appetizer whenever I host or bring them to potlucks as a side, but they would also pair wonderfully with roasted chicken or grilled salmon.
To ensure your brussels sprouts cook well, ensure they are evenly coated with oil for better caramelization. Placing them cut side down on an oiled baking sheet will make them extra nice and crispy.
You’ll start by cutting the stems off of a bunch of brussels sprouts and slicing them in half. In a large bowl, mix them up with a hefty drizzle of oil and a few spices. Then, roast for about 25 minutes at 425F, mixing the sprouts up halfway. While those are roasting, we’ll combine our sweet and spicy sauce ingredients. Simmer the sauce in a pan for about 3 minutes until it thickens, and plop the roasted brussels in to coat them in all that flavor. You can garnish these with chopped scallions and sesame seeds to really bring them home.
As you put together the sauce ingredients, make sure to follow the listed recipe, but also taste and adjust flavors as you see fit.
I find that these saucy brussels sprouts are a unique addition to a potluck or to a holiday dinner spread. I love good old-fashioned roasted sprouts as much as anyone, but this saucy variation brings so much more pizzazz to the table.
Every single bite explodes with flavor, and the combination of fresh green onion and sesame seed on top brings extra layers of much-needed freshness and texture.
What’s your favorite method of cooking brussels sprouts? Are you ready to take your dinner party game to the next level Share your favorite Brussels sprouts cooking methods or your creative twists in the comments below!
Let’s inspire each other to explore the endless possibilities these tiny cabbages offer.
Enjoy this recipe and let me know what you think of these in the comments below!
Irresistibly Saucy Sweet & Spicy Brussles Sprouts
Equipment
- 2 large bowls
- 1 Whisk
- 1 full baking sheet
- aluminum foil sub with other baking sheet liners as needed
- Oven
Ingredients
Ingredients:
- 2 pounds Brussel Sprouts trimmed halved
- Avocado or olive oil
- Salt
- Pepper
- Garlic powder
- 3-4 garlic cloves minced
Sauce Ingredients:
- 6 tablespoons gluten-free soy sauce or tamari substitue with regular soy sauce for a non-GF version
- 6 teaspoons maple syrup
- 1 teaspoon fresh ginger peeled and grated
- 1/2 teaspoon dried red chili flakes
- ⅔ cup water
- 4 tablespoons apple cider vinegar
- 1/2 teaspoon ground white pepper optional
- 4 tsp cornstarch
Optional Garnish:
- Chopped scallions
- Sesame seeds
- Toasted sesame oil
Instructions
- Preheat the oven to 400°F (200°C). Lightly drizzle oil directly on a baking sheet (or layer with foil first if desired).
- Place the baking sheet in the oven while it’s preheating so that when the brussels sprouts are added to it, they’ll start to develop a nice crisp from the start (optional).
- Trim the stem of each brussels sprout and slice in half lengthwise.
- Add the halved sprouts to a large bowl, drizzle with oil, and add in spices. Use your hands or a spatula to mix everything until evenly coated.
- Place the halved brussels sprouts in a single layer on the hot baking tray, cut side down.
- Bake for 15 minutes, mix with a wooden spoon, and bake for another 5-8 minutes until the sprouts become golden brown and crispy.
- While the sprouts are baking, mix together all of the sauce ingredients.
- Heat up neutral oil in a large saucepan and add garlic. Cook garlic for 2 minutes before adding in the sauce. Simmer for 3-4 minutes or until it thickens.
- Add the roasted brussels sprouts to the sauce and stir until each piece is evenly coated.
- Serve in a large plate or bowl and garnish with chopped scallions and sesame seeds!
