Spicy Roasted Brussels Sprouts
User Reviews
5
Spicy Roasted Brussels Sprouts
Description
This recipe creates a flavorful side by tossing halved Brussels sprouts in a spiced dressing made from melted coconut oil infused with cinnamon, nutmeg, turmeric, allspice, cayenne, maple syrup, kosher salt, black pepper, and balsamic vinegar. The sprouts are roasted at high heat, which softens their interior while caramelizing the edges.
As the sprouts roast, dried cranberries are warmed in apple juice until plump and jammy, then added to the pan to roast further, melding sweetness with the savory spices. Toasted pecans contribute a crunchy texture contrast, complementing the soft sprouts and tangy cranberries.
This vegetable dish pairs well as a warm, spiced accompaniment to various meals. Its complex spice blend and whisper of sweetness make it more distinctive than typical roasted sprouts.
Leftovers store refrigerated up to 4 days and reheat best in a hot oven to revive crisp edges. The recipe also suits gluten-free, dairy-free, and vegan diets, while optional nut substitutions can accommodate preferences or allergies.
Ingredients
For the dressing
- 2 tablespoons coconut oil melted over low heat, unrefined
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg grated
- 1/4 teaspoon Turmeric
- 1/4 to 1/2 teaspoon cayenne pepper powder
- 1/4 teaspoon allspice
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon black pepper fresh ground
- 1 teaspoon balsamic vinegar
For the Brussels sprouts
- 1 pound Brussels sprouts trimmed and halved (about 3 1/2 cups)
- 3 tablespoons dried cranberries unsweetened
- 1/4 cup apple juice or 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
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
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Reheat by spreading sprouts on a baking sheet and warming in a 400°F oven until edges crisp.
- This recipe fits gluten-free, dairy-free, and vegan diets.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
