Roasted Sweet and Spicy Brussels Sprouts Without Balsamic Vinegar

bowls of spicy roasted brussels sprouts with charred edges

Roasted Sweet and Spicy Brussels Sprouts Without Balsamic Vinegar

These sweet and spicy brussels sprouts are roasted to get those delicious caramelized edges and tender insides, then tossed in a glaze of soy sauce, honey and spicy chili garlic sauce for a delicious spicy flavor.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 205kcal

Author Danielle Wolter

Ingredients

16 ounces Brussels sprouts halved
2 tablespoons avocado oil (any high smoke point oil)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon chili garlic sauce
1 tablespoon honey (substitute maple syrup)

Instructions

Preheat the oven to 400°F.
Put your halved Brussels sprouts in a large mixing bowl and combine with the olive oil, salt and pepper. Spread them out on a lined baking sheet.
Roast for 25 minutes until they are browned and crispy.
While they roast, combine the soy sauce, honey and chili garlic sauce in a large bowl and mix.
Remove the brussels sprouts from the oven, pour them into the bowl and toss to coat with the chili soy mixture. Serve hot.

Notes

Larger brussels sprouts will need more time to roast to cook through fully. Try to make sure your brussels sprouts are close to the same size so they cook evenly.

This recipes call for the brussels sprouts to be halved, which help them cook through easier. Trim any brown parts off the bottom, then cut the brussels lengthwise (vertically), from stem to the top.

Make sure the Brussels sprouts are in a single even layer when roasting them. If they overlap each other they will not caramelize like we want them to.

The brussels sprouts should be coated with avocado oil to help them caramelize better.

Sprinkle them with sesame seeds if you'd like to add a slight nutty flavor.

The recipe can be easily doubled or tripled.

Drizzle them with ¼ teaspoon of sesame oil for a nice nutty flavor.

To make them tangy, you can add 1-2 teaspoons of rice vinegar to the sauce, or squeeze a touch of fresh lemon juice on them.

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