I need to be open and honest. I am not a big vegetable eater. My husband makes these spicy brussel 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 brussel sprouts or not.
Brussel Sprouts Shelf Life
One thing I absolutely do love about brussel sprouts is that they last in the fridge for a good long while. Being that Jon is really the only person in the house who will eat them, it's nice to be able to buy a bag and use it over the course of 2 weeks.
I don't know if everyone else has the same problem with green beans or mushrooms going bad in what feels like 2 days, but it drives me insane.
The Spicy Balsamic Sauce
We are super lucky to be able to enjoy dining at restaurants more than we probably should. A few years ago when roasted brussel 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 the balsamic added and has always been a lover of chipotle so... here we are. This spicy, smokey, bright, and acidic sauce can be customized to you as well.
If you aren't a huge spicy fan but want some of the deep smokey flavors, use smoked paprika instead. Looking to add a little sweetness? I suggest a reduced balsamic drizzle to finish.
Leftovers Spicy Brussel Sprouts?
If you magically have any leftovers, I would 100% suggest using these as a roasted vegetable-style base for my Greek Chicken recipes. Little brown rice + Brussels and baby spinach as a base, and then add some chicken and whatever yummy greek toppings 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 brussle sprout recipe that adds bacon, onions, and parmesan which takes everything to the next level.
Spicy Smoky Brussel Sprouts
Cooking the Brussels
- 1 pound brussel sprouts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar - Level Up by using Fig Balsalmic
- 1 tablespoon olive oil - Level Up by using Basting Oil
- ¼ teaspoon garlic powder
- ¼ teaspoon chiptole - to taste - it's spicy
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Fresh Ground Pepper
- Feta or Parmesan - optional to finish
- 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, transfer to a lined sheet tray face down and roast at 425 until they are fork-tender or about 5 minutes.
- 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!
Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!