Recipe Background
Roasted Brussels sprouts transformed with a buttery chili glaze and golden, crispy edges.
Brussels sprouts have a talent for transformation, moving from humble to hero with the help of a little heat. Roasting them awakens their natural sweetness, while a crispy edge adds a satisfying crunch. It's the kind of dish that surprises, leaving even skeptics reaching for seconds. The aromas alone—earthy, nutty, with a whisper of spice—signal something special happening in the kitchen. Blanching before roasting tenderizes these little cabbages, setting the stage for a crisp finish.
The drizzle of a spicy, buttery glaze is what gives these sprouts an extra kick. A blend of chili and smoked paprika provides warmth, balanced with a touch of honey and maple syrup for sweetness. The result? A rich, toasty glaze that clings to every leaf, creating layers of flavor that dance around your taste buds. Share them around the table and watch as conversations pause, picked up only between bites.
These Brussels sprouts fit seamlessly into any dining setting. Whether at a holiday feast or a weeknight dinner, their vibrant color and bold flavors make them a memorable side. Remember, stirring them halfway through roasting ensures each piece is evenly cooked, enhancing their golden-brown appeal. They're best enjoyed straight from the oven, when the outsides are at peak crunch and the inside remains tender.
Ingredients
For the Brussels sprouts:
- 1 pound Brussels sprouts cleaned, exterior shells peeled and stems cut
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt plus more, to taste, for boiling the sprouts
For the sauce:
- 2 tablespoons butter melted
- 1/2 teaspoon chili powder or Calabrian chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon honey
- 1 teaspoon maple syrup
Directions
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with aluminum foil and spray it with cooking spray.
- Bring a large pot of salted water to a boil.
- Blanch the Brussels sprouts in the boiling water until fork tender, about 5-7 minutes.
- Transfer the sprouts to a large bowl and allow them to cool for 5 minutes. Alternatively, shock them in an ice bath for 30 seconds.
- Pat the sprouts dry with paper towels.
- Cut the sprouts in half.
- Toss the sprouts with the olive oil and 1 teaspoon of the sea salt.
- Place the sprouts on the prepared baking sheet.
- Roast the sprouts, stirring halfway through, until they are golden-brown and the edges are crispy, about 20-25 minutes.
- In a small bowl, combine the melted butter, the chili powder, the paprika, the salt, the red pepper flakes, the honey, and the maple syrup and whisk until combined.
- Toss the sprouts in the prepared sauce.
- Place the sprouts on a large platter and serve hot.
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