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Home » Recipes » Recipes

Crispy Brussels Sprouts with Spicy Balsamic Sauce

Published: Oct 10, 2023 · Modified: Nov 22, 2024 by Tabetha Klein · This post may contain affiliate links · Leave a Comment

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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. 

bowl of crispy Brussels sprouts with spicy balsamic sauce.

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.

Jump to:
  • Ingredients
  • Equipment
  • Step-by-Step Instructions
  • Substitutions
  • Related Recipes
  • Shelf Life
  • Leftovers
  • Variations
  • FAQ
  • 📖 Recipe
  • 💬 Comments

Ingredients

Time to hit the grocery store! Here's what you'll need:

bowl of halved Brussel sprouts
  • 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.

Equipment

  • 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.

Step-by-Step Instructions

#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

brussel spouts cooking in a cast iron pan

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

turning browned brussels sprouts in a cast iron pan.

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

Brussel sprouts in a cast iron pan, crispy and browned

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

bowl of crispy Brussels sprouts with spicy balsamic sauce.

While the brussels are roasting, mix 1 tablespoon olive oil with balsamic and spices and whisk together. Drizzle on top, and enjoy!

Substitutions

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.

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    Easy Smoked Asparagus with Garlic & Hot Honey
  • plater of smoked baked potatoes piled with butter, sour cream, green onions and bacon
    Smoked Baked Potatoes with Chipotle & Garlic Oil
  • smoked garlic cooking in a cast iron pot on a smoker with fresh thyme and red peper flakes
    Easy Smoked Garlic Recipe Using Peeled Cloves
  • large bowl of garlic butter rice with a slice of lemon on top
    Garlic Butter Rice - Easy Tips to Get Big Flavor

Shelf Life

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.

Brussel Sprouts in a bag from the grocery store

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.

Leftovers

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. 

Mediterranean Rice Bowl

Variations

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.

Smoked Brussel Sprouts with shaved Parmesan and bacon

FAQ

Is it Brussel sprouts or Brussels sprouts

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.

Is it okay to use frozen Brussels sprouts?

Fresh produce is always best for achieving that crispy texture. Frozen will not work for this recipe.

📖 Recipe

bowl of crispy Brussels sprouts with spicy balsamic sauce.

Spicy Smoky Brussel Sprouts

Balsamic vinegar, olive oil, chipotle, and garlic get tossed over perfectly crispy pan-seared brussels. Spicy, smokey, crispy goodness at its finest.
1 rating (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 116 kcal

Equipment

  • Cutting Board
  • Knife
  • Saute Pan
  • Sheet Tray
  • Tongs

Ingredients
  

Cooking the Brussels

  • 1 pound Brussel Sprouts
  • 1 tablespoon Olive Oil

Dressing

  • 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

Instructions
 

  • 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.
    bowl of halved Brussel sprouts
  • In a saute pan, add enough olive oil to cover the bottom of the pan and bring to medium-high heat.
    a cast iron pan with shimmering olive oil in the bottom
  • Add each brussel one at a time, flat side down, then sprinkle with kosher salt and fresh ground pepper and drizzle of olive oil.
    halved brussel sprouts searing in a cast iron pan
  • Leave them for a few minutes until each is golden brown on that bottom side.
    turning browned brussels sprouts in a cast iron pan.
  • 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.
    Brussel sprouts in a cast iron pan, crispy and browned
  • 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.
    bowl of crispy Brussels sprouts with spicy balsamic sauce.
  • Serve and enjoy!

Video

Notes

Spice Level: Feel free to adjust the amount of red pepper flakes to suit your heat preference. For a milder version, smoked paprika is a great substitute.
Oil Choices: Extra virgin olive oil is recommended for its flavor, but high-heat oils like avocado oil or flavored basting oils can also be used for different taste profiles.
Additional Toppings: For an extra layer of texture and flavor, consider adding sesame seeds, feta, or pomegranate seeds before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Fresh vs Frozen: Fresh Brussels sprouts are recommended for the crispiest texture! We don't recommend frozen.

Nutrition

Calories: 116kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 175mgPotassium: 448mgFiber: 4gSugar: 3gVitamin A: 855IUVitamin C: 96mgCalcium: 49mgIron: 2mg
Keyword brussel sprout, vegetable
Tried this recipe?Mention @tabethas.table!

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My journey began at Le Cordon Bleu, where my love of cooking and subsequently teaching really baked in. This is me pouring out what I've learned over the years and sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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