Spicy Roasted Brussels Sprouts
User Reviews
5.0
18 reviews
Excellent
Spicy Roasted Brussels Sprouts
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These spicy roasted Brussels sprouts are tossed with a fragrant spice blend before roasting. They turn crispy on the outside and tender within. Then they're finished with dried cranberries and pecans. An easy and healthy side dish.
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Ingredients
For the dressing
- 2 tablespoons unrefined coconut oil melted over low heat
- 1/4 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon Turmeric
- 1/4 to 1/2 teaspoon cayenne powder
- 1/4 teaspoon allspice
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon balsamic vinegar
For the Brussels sprouts
- 1 pound Brussels sprouts trimmed and halved (about 3 1/2 cups)
- 3 tablespoons unsweetened dried cranberries
- 1/4 cup apple juice, apple cider, or water
- 1/4 cup pecans toasted and roughly chopped (or substitute macadamias, almonds, or walnuts), optional
- 1 teaspoon garam masala or chaat masala (optional)
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Instructions
Make the dressing
- Crank up the heat to 425ºF (220°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together all dressing ingredients.
Make the Brussels sprouts
- Add the Brussels sprouts to the dressing and toss to coat. Spread in a single layer on the baking sheet. (If your Brussels sprouts are cold from the fridge, the coconut oil will harden. Fear not, it all will work out in the oven.)
- Roast the Brussels sprouts for 15 minutes, stirring and rotating the baking sheet once.
- Meanwhile, warm the cranberries in apple cider or juice in a small saucepan over low heat until the liquid is absorbed and the cranberries are plumped and jammy, 6 to 10 minutes. If the liquid doesn’t fully absorb, simply drain off any excess.
- Add the plumped cranberries to the Brussels sprouts and continue to roast until the sprouts begin to brown at the edges and are tender but not mushy, 5 to 10 minutes more.☞ TESTER TIP: If you like some of your sprouts a little extra crispy, slide the Brussels sprouts under the broiler for a minute or so before removing them from the oven. Watch them carefully, as the leaves can quickly scorch.
- Scrape everything from the baking sheet into a serving bowl and top with the macadamia nuts and garam or chaat masala, if using. Serve immediately.
Notes
- Storage--Store leftover roasted Brussels sprouts in a sealed container in the fridge for up to 4 days.
- Reheating--To reheat leftover sprouts, spread them on a baking sheet and pop them in a 400°F oven until they are warmed through and the edges are beginning to crisp.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Nutrition Information
Show Details
Serving
1portion
Calories
231kcal
(12%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
5g
Sodium
612mg
(26%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 231kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 612mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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