I need to be open and honest. I am not a big vegetable eater. My husband makes these Spicy Brussels Sprouts and every single person who comes over to eat them asks for the recipe. I am here to give the people what they want, regardless if I like Brussels sprouts or not.
We enjoy dining at restaurants more than we should. A few years ago when roasted Brussels sprouts started showing up on a lot of local menus, Jon had opinions. Lots of opinions.
They weren't crispy enough, or they were burnt, not enough flavor... the list goes on. He loved the bright kick balsamic added, but always wanted them spicier, so he made his own. Spicy, smokey, bright, and acidic. All of Jon's favorite things.
Time to hit the grocery store! Here's what you'll need:
- Brussels Sprouts: The star of our show.
- Extra Virgin Olive Oil: Just olive oil won't do; go for the extra virgin variety for the best results.
- Kosher Salt & Black Pepper: Our classic seasoning duo.
- Red Pepper Flakes: For that spicy kick.
- Garlic Powder: Because everything's better with garlic.
- Balsamic Vinegar: Adds a tangy twist.
- Cast Iron Skillet or Oven Safe Pan:
- Baking Sheet or Sheet Pan: Optional for roasting if you don't have an oven-safe pan.
- Optional: Parchment paper for easy cleanup.
- Large Mixing Bowl: For tossing everything together.
- Measuring Spoons and Cups: Accuracy is key.
- Whisk: For the spicy sauce.
#1 Preheat Your Oven
Preheat to 425 degrees. Your Brussels won't be tender all the way through without a little time in the oven.
#2 Prep Your Brussels
Start by cutting the very tip of the root end of the brussel sprout off (see video), then cut each in half from top to bottom.
#2 Heat Your Oil
In a saute pan, add enough olive oil to cover the bottom of the pan and bring to medium-high heat.
#3 Searing Your Brussels
Add each brussel one at a time, flat side down, then sprinkle with kosher salt and fresh ground pepper and drizzle with olive oil.
#4 Brown & Flip
Leave them for a few minutes until each is golden brown on the bottom side. If the pan gets "dry", add more olive oil.
#5 Roasting Time
Once the bottoms are browned, transfer to the oven face up and roast at 425 until they are fork-tender or about 5 minutes.
#6 Dress & Enjoy
While the brussels are roasting, mix 1 tablespoon olive oil with balsamic and spices and whisk together. Drizzle on top, and enjoy!
We all have those moments when we realize we're out of a key ingredient or simply want to try something new. Here are some easy swaps to make this dish uniquely yours:
- Fig Balsamic: Swap out the regular balsamic vinegar for fig balsamic if you're craving a slightly sweeter flavor and an extra layer of complexity.
- Basting Oil: If you want to add an extra herbaceous kick, consider using basting oil in place of extra virgin olive oil. It's a great way to infuse more flavor into those crispy Brussels sprouts.
- Maple Syrup: While the original recipe doesn't call for it, adding a drizzle of maple syrup to the spicy sauce can offer a different kind of sweetness that pairs beautifully with the heat.
- Smoked Paprika: If chipotle isn't your thing or you're out of it, smoked paprika makes a fantastic substitute. It'll give you that smoky flavor without setting your mouth on fire.
One thing I absolutely love about Brussels sprouts is that they can withstand some time in your refrigerator before going bad. Making them perfect for anyone who struggles with their fresh produce going bad too quickly.
You won't find a lot of recipes for green beans for mushrooms at Tabetha's Table for that very reason. Anything that goes bad quickly isn't a good fit for us on a regular basis. I'm busy and have an overachieving ADHD planner brain.
This means Sunday Tabi and Wednesday Tabi are very different people when it comes to energy and optimism. Sunday Tabi trusts us to much.
So you've made a big batch and find yourself with leftovers? Lucky you! Storing these spicy Brussels sprouts properly ensures you'll enjoy their crispy texture even the next day.
- Fridge: Place the leftover Brussels sprouts in an airtight container and store them in the fridge for up to 3 days.
- Reheating: The best way to bring back that fresh-out-of-the-oven crispiness is to reheat them in the oven at 350 degrees F for about 10 minutes. You can also use an air fryer if you have one; it works wonders for restoring that crispy texture.
- Freezing: I wouldn't recommend freezing them (it can make them a bit mushy), if you absolutely must, make sure to store them in a single layer in an airtight container. To reheat, skip the thawing process and go straight to the oven to retain as much crispiness as possible.
If you magically have any leftovers, I would 100% suggest using these as a roasted vegetable-style base for my Mediterranean Rice Bowl Recipe with our Easy Greek Chicken. Add some all your favorite yummy Greek toppings to make your heart happy.
Have a smoker? This recipe is just as delicious but we finished them up in the smoker! Check out our Smoked Brussels Sprouts Recipe that adds bacon, onions, and parmesan which takes everything to the next level.
The correct term is "Brussels sprouts," named after the city of Brussels in Belgium. It's a common mistake to drop the 's' and just say "Brussel sprouts," but if we're aiming for accuracy (and we always are in the kitchen, right?), then "Brussels sprouts" it is.
Fresh produce is always best for achieving that crispy texture. Frozen will not work for this recipe.
Spicy Smoky Brussel Sprouts
Cooking the Brussels
- 1 pound Brussel Sprouts
- 1 tablespoon Olive Oil
- 1 tablespoon Balsalmic Vinegar - Level Up by using Fig Balsalmic
- 1 tablespoon Olive Oil - Level Up by using Basting Oil
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Chipotle Powder - to taste - it's spicy
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Fresh Ground Pepper
- Preheat the oven to 425 degrees.
- Start by cutting the very tip of the root end of the brussel sprout off (see video), then cut each in half from top to bottom.
- In a saute pan, add enough olive oil to cover the bottom of the pan and bring to medium-high heat.
- Add each brussel one at a time, flat side down, then sprinkle with kosher salt and fresh ground pepper and drizzle of olive oil.
- Leave them for a few minutes until each is golden brown on that bottom side.
- Once the bottoms are browned, move the oven and roast at 425 until they are fork-tender, or about 5 minutes. Transfer to a lined sheet tray if you don't have an oven-safe pan.
- While the brussels are roasting, mix 1 tablespoon olive oil with balsamic and spices and whisk together.
- When the brussel sprouts are fork tender transfer them to a bowl and toss to coat with the balsamic mixture.
- Serve and enjoy!