My family knows that roasting is my favorite way to prepare Brussels sprouts so when my sister Emily found a version with kimchi in a magazine, she sent it straight to me. The flavor of the finished dish really depends on the kimchi, so find one you like.
If you don’t like a lot of spice, just roast the Brussels sprouts as directed here and leave out the kimchi. Roasted Brussels sprouts on their own are both sweet and savory.
Reprinted with permission from Eva’s Kitchen by Eva Longoria and Marah Stets, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.
- 6 Cups Brussels sprouts, ends trimmed, halved lengthwise through core
- 3 Tablespoons olive oil
- Kosher salt and ground black pepper
- One sixteen-ounce jar medium-spicy kimchi with juice
Fizzy Spicy Margarita
*Serves: 1 // Total Time: 10 minutes*
- 1.5 ounces silver tequila
- 1-ounce fresh lime juice
- 0.5-ounce pure maple syrup
- 6 ounces sparkling water
- 1/2–1 jalapeño chile pepper, seeded and sliced (be careful when handling)
In a glass, stir together tequila, lime juice, maple syrup, sparkling water, and chile pepper. Place a handful of ice over top and stir. You could also blend this up with ice and garnish with extra chile peppers for a frozen margarita instead.
Spicy Roasted Brussels Sprouts with Kimchi Dressing
A Korean-inspired recipe that turns Brussels sprouts into something amazing.
A couple of years ago a neighbor of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into various recipes in more mainstream American outlets, getting its deserved recognition in the spicy ingredient pantheon. She even delivered a big jar of gochujang to my door, so I could continue playing with it. And I have. A lot.
What is Gochujang?
Gochujang is traditionally made with chili peppers, fermented soybeans, brown sugar, glutinous rice, and salt—but that may not make your mouth water. Think of spicy, a hint of sweetness, and a bit of umami (thanks to the fermentation) smooched up together.
Ok, fine, what is umami?
Umami is commonly talked about as the 5 th taste, in conjunction with salty, sour, sweet and bitter. Its simplest definition is “savory,” and to think about what that means think about how your taste buds respond when you are eating foods such as mushrooms, Parmesan cheese, soy sauce, anchovies, miso, meat, or a rich soup.
Sometimes the taste of umami is actually described as meaty or brothy. And interestingly (but very understandably) the word umami is derived from the Japanese word “umai” meaning “deliciousness.”
The fish sauce, made with fermented anchovies adds to the whole umami thing as well. Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets, and both are readily available online. If you don’t have gochujang, while it won’t be the same, you can substitute other hot sauces, and add a hefty pinch of brown sugar. And if you don’t have fish sauce, soy sauce will do in a pinch (different, but still delicious).
A delicious Korean Brussels sprouts recipe that takes a handful of Asian pantry ingredients and a favorite vegetable and turns them into something amazing.Tweet This
Hey, listen, I’m aware that many people reading all of this might think, “Whaaaaat?” For most Western cooks, words like “fermented anchovies” don’t spark joy in our hearts. But, boy, if you like foods like a great Caesar salad, or a spicy ramen soup, then take a little chance and give this dish and these ingredients a go. And by all means, let me know what you think—my neighbor and I want to know.
More Brussels Sprouts, Please:
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- nonfat cooking spray
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon honey
- 1 ½ teaspoons sriracha sauce
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl toss until coated. Arrange in a single layer on prepared baking sheet.
Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
Mix honey and Sriracha sauce together in a small bowl until combined.
Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture toss until well coated.
ROASTED BRUSSELS SPROUTS WITH SPICY MAPLE GLAZE
Brussels sprouts are one of those vegetables that I hated as a kid. Now, as an adult, I’m completely obsessed.
For me, brussels sprouts are at their most scrumptious when roasted. Roasting them allows them to crisp up and caramelize on the outside. They turn a beautiful golden brown and get tender and juicy on the inside.
For this recipe I whipped up a simple, tasty, spicy maple glaze. As you roast the brussels sprouts the glaze perfectly coats these crispy little morsels of goodness, making them a highly addictive roasted veggie. Yes, that’s right, highly addictive brussels sprouts. Seven-year-old me can’t believe it either.
These roasted brussels sprouts with spicy maple glaze are one of my favourite dishes. They’re a perfect side dish for dinner with your favourite protein and they also make a great addition to any holiday menu. They’re sweet, spicy, crispy and totally delicious af.
When Margaret outlined this week as brassica week, we knew immediately that we&rsquod be making roasted brussels sprouts to warm up the kitchen and our bellies. We&rsquore lovers of these mini-cabbage looking beasts and have made almost every variation possible. And we never get tired of eating brussels sprouts in any form.
Spicy sriracha and mint dressing with a tangy kick
So with cool weather and a hankering for something really flavorful and spicy, we created a spicy sriracha brussels sprouts. In our opinion, this is our favorite brussels sprouts recipe that we&rsquove made to date.
With a touch of sriracha hot sauce or any chili sauce, this marinade we made for the roasted brussels sprouts has so much depth of flavor and pop, you&rsquoll be licking the bowl clean. All the Asian flavors of robust fish sauce, bright lime, fragrant mint and kick of spice make a wonderful dressing to the roasted brussels sprouts.
If you love spice and Asian flavors, you will love this spicy brussels sprouts recipe!
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. You&rsquoll get the best results when you take these into consideration.
Spicy Roasted Brussels Sprouts Recipe
Roasted Brussels sprouts. Oh how I wish I had found this fantastic way of cooking spouts earlier in my life! This Brussels sprouts recipe is nothing like what was available growing up. Our family never had Brussels sprouts when I was a kid. On the rare occasion that they were offered at a family gathering or some other special dinner, I remember never liking them - mostly because they were usually mushy, smelled bad, and tasted even worse. Thinking back now, I’m not sure that I would eat them today if I was limited to under-seasoned, boiled, or steamed sprouts. Fortunately, there are lots of other options that bring out the natural flavor of the sprouts, and eliminate the mushy, smelly side effects.
One of our favorite recipes is for roasted Brussels Sprouts. We also use Brussels Sprouts in our Paleo Breakfast Hash, which is another great Brussels sprouts recipe. Brussels Sprouts are a staple in our house because they are easy and quick to cook, whether roasting, pan sautéing, or air frying. And they are good for you! One 100g serving of sprouts includes all of your recommended daily allowance of Vitamins C & K. And at just 5 net carbs per 100g serving, these make a great low-carb and keto friendly side dish.
You can purchase pre-trimmed sprouts at many grocery stores, but trimming at home is super simple. You just want to cut off any stem portions and remove any yellow or discolored outside leaves. Once you cut the stem off, cut the sprout in half (or quarter them if they are large). You want to create bite sized pieces. Don’t worry about extra leaves falling off, just toss those into the bowl as you go.
This recipe calls for 1 teaspoon of salt, which may be more or less salt than you prefer. Our general rule for salting is to use 1.5% salt by weight. For 1 pound of sprouts (453g), this comes out to 6-7 grams of Himalayan Pink Salt from Costco.ਊnd that just happens to be right around 1 teaspoon, give or take. But if you are using a different type of salt, your mileage may vary due to differences in weight and volume.
Once you have the sprouts trimmed and halved, toss them with the oil and spices BEFORE you spread them onto the baking sheet. This ensures an even coating of the spices before cooking. We don’t usually stir the sprouts during the roasting, but you may want to check on them about halfway through the cooking time to ensure they are not burning. And, if you take the extra time to make sure that all of the sprouts are on the baking sheet cut side down, you won't be disappointed. It's the contact between the sprouts and the pan in this Brussels sprouts recipe that creates the tasty browned, caramelized flavor.
When preparing the sprouts for the oven, use a large bowl to collect the sprouts as you trim and halve them, and then toss with oil and spice. I like to use a large metal bowl to toss the sprouts with spices, and then after they go into the oven, I add my ghee or butter and hot sauce to the bowl and place it on top of the toaster oven while the sprouts cook - by the time the sprouts are done, the ghee or butter is melted and its ready to toss.
This recipe for roasted Brussels sprouts is just one example of how you can "spice" these veggies up. Try different types of hot sauces, dressings, or spices to mix things up! Roasted Brussels sprouts make a great side dish for just about any entree, and are great for any meal, including breakfast!
Spicy Roasted Brussels Sprouts Recipe
Prep time: 10 minutes
Cook time: 20-30 minutes
1lb Brussels Sprouts, trimmed and halved
1 tablespoon avocado oil (can also use olive oil)
1 teaspoon Salt
1/2 teaspoon Smoked Paprika (can also use sweet paprika)
1/2 teaspoon Garlic powder
1/4 teaspoon Ground black pepper
1 tablespoon melted homemade ghee (or grass fed butter)
2 teaspoons Tabasco (or favorite hot sauce)
Preheat oven to 400 degrees.
Trim Brussels sprouts by cutting off the small stalk end, then cut sprouts in half and place into a large bowl, along with any leaves that fall off.
Add avocado oil and toss to coat.
Add spices and mix well, then spread evenly onto the baking sheet, making sure to place the cut sides down if you want to get that extra tasty browning effect .
Roast in the 400 degree oven for 20-30 minutes or until the sprouts are slightly browned and tender when pierced with a fork.
Mix the ghee/butter and hot sauce in a large bowl and then add sprouts and toss to coat.
Smoky, Spicy (and vegan!) Roasted Brussels Sprouts
I admit, I’ve been sitting on this one a while. Of course, there’s a story.
So in my family we observe the season of Lent (traditionally though of as the 40-ish days preceding Easter). I’ve always made a Lent promise, which can also be called a Lenten sacrifice. Long story short: you give up something you like for Lent.
Now I do not care to debate the merits/demerits or religiosity of this practice. For me, it’s more of a way to recognize the influence that my creature comforts have in my life by giving them up for a few weeks. This year I gave up starches. (Keeping it real, y’all. They were beginning to be a problem!)
My daughter went vegan. Like…vegan vegan.
And her decision mystified me. She’s been “vegetarian curious” for quite a few years now. Oddly enough, chicken tenders are the thing that keeps calling her back to the omnivore lifestyle! But never before had she even expressed an interest in a vegan diet, so I was a bit surprised.
And worried. Cuz I don’t know nothin’ bout bein’ no vegan! I had a lot of questions. Where would she get her protein? Would she get enough? Were there any risks?
At the end of the day, I had to acknowledge a few things:
- She’s 16. Her brain is pretty much fully formed.
- Lent is only 40-ish days. Even if I messed up the nutrients in every meal, she’d probably be ok.
- This was an opportunity to go outside my comfort zone and cook differently!
Now please understand, I did not go vegan with her. Not even a little bit. I do observe Meatless Fridays during Lent, but in the Catholic tradition (I’m not Catholic but I look to Catholicism for all traditions Lent) meatless = no chicken or pork or animals that roam on land. Fish, shrimp, and other seafood? Fair game! But I did try to make a few meals that we could eat together.
One part of being a beginner vegan is that it takes time to know where your options for eating outside the home are. We never did get a good list going and, thus, most of our meals were made at our house. I’m not mad at that, at all. It’s probably a good thing!
Well one day we both wanted something good. Comforting, savory, intensely flavorful.
And we also had these Brussels sprouts.
I love Brussels sprouts. The kid, amazingly, hadn’t had them before. (Guys…she literally loves 99% of veggies so I am not sure how she got 16 years in without trying these). Now…I love Brussels sprouts but I do NOT love them boiled. Who even thought of that? Ew! But roast them…and I will love you forever.
The way I’ve always roasted them is with olive oil and chopped bacon (because…bacon…), but that was a no-go for the kid, so I had to figure out how to recreate the savory, smoky flavor without my favorite food ever. The things I do for this kid. Sigh!
Can we talk about how crazy, stupid, insanely good these things are? Like…I roasted the pan, then I needed to go to the store. I let the kid and the boyfriend both know they were made and invited them to sample them. Walked to the store (workin’ on my steps, y’all!) and got back and…there were 6 sprouts left. Like. Which, to them, was being courteous. Hmph.
Now I know Brussels sprouts are a bit advanced. If you are new, you may want to wait a bit. They aren’t the easiest veggie to digest. But for post-ops with Mighty Stomachs (or who are dinosaurs, like me) these are smoky, delicious and FILLING! Give ’em a try.
Let’s talk about Brussels Sprouts
Brussels Sprouts are sweet little cruciferous veggies. They are low in fat, high in fiber, and are loaded with such beneficial vitamins, minerals, and antioxidants.
That’s just to start. Brussels sprouts also contain:
- healthy omega 3 fatty acids,
- help maintain healthy blood sugar levels
- and help reduce inflammation
- Super high in vitamin c, which helps absorb iron, warding off any infections, helps with tissue repair and keeps your immune system strong
- high in vitamin K, a very important vitamin which is essential for optimal blood and bone health.
Roast them in the Winter, or grate them any time of the year to make fun slaw varieties.
I’d love to hear your feedback in the comments below for this Roasted Brussels Sprouts recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious
because it meets the following guidelines.