Sweet and spicy Brussel sprouts make crispy nibbles that are a great side, or appetizer. Or for the veggie-lovers amongst us, it’s a great main course with rice. These roasted Brussel sprouts are easy to prepare. They’ve got the perfect amount of spice. And their crispy crunch will satisfy your craving to munch. (We bring this recipe to you from Cait – summer food photographer and adventurous spice tester!)
1.Preheat oven to 400°F and set a rack on the very top.
2.Prepare Brussel sprouts by cutting off the base, slicing them in half from top to bottom, and removing excess or loose exterior leaves.
3.Soak the cut Brussels for a minute in water to clean them. Drain and spread them out on paper towel to dry while oven is preheating.
4.Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels on the pan.
5.Generously drizzle with vegetable oil and sprinkle with kosher salt. Stir with your hands to ensure all are well-oiled and salted.
6.Place in oven on top rack for about 45-60 minutes. After 20 minutes and 40 minutes, stir to ensure all sides get crispy and charred.
7.During the last 5-10 minutes of cooking, combine remaining ingredients (soy sauce, maple syrup, garlic powder, Sriracha, lime juice and black pepper) in a sauté pan over medium-high heat, and reduce until sauce is thickened.
8.Remove Brussel sprouts from oven. Place them in a bowl and toss with some of the reduced sauce, a little at a time so the Brussels don’t get overly soaked in sauce, and they retain their crispy texture. (You may have a little leftover sauce.)
9.Garnish with sesame seeds and cilantro. Eat & enjoy!
1 pound fresh Brussel sprouts (smaller sprouts tend to be sweeter)
3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)