These roasted sweet and spicy Brussels sprouts are absolutely delicious. Every time I make them, I have to double the recipe because they are so popular. The sauce is a unique combination of sweet and spicy flavors that are incredibly satisfying and make you want to keep eating.
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
4people
Calories: 192kcal
Ingredients
4cupshalfed brussels sprouts
4tablespoonsolive oil or avocado
Sweet and spicy sauce
2tablespoonsapricot jam
2tablespoonssoy sauce
2tablespoonsSriracha
1pinchof salt
To finish
chopped cilantro
chopped chives
lemon juice
Salt
Instructions
Preheat oven to 425-450ºF
Cut brussels sprouts in half and place on a cookie sheet. Add the oil and salt, mix and put in the oven for 15 minutes.
Turn every 5 minutes to make them roast evenly.
To make the sauce, mix everything in a bowl and taste.
Take the sprouts out of the oven, empty the sauce on top and mix until all are covered.
Return to the oven for 5 more minutes or until you see that the sauce begins to boil.
Scoop out the cabbages on a platter and finish with cilantro, chives, sesame seeds, and freshly squeezed lemon juice
Notes
Use any vegetable oil that you like or have around.
In a pinch, you could use orange preserves, maple syrup, or even peach jam instead of apricot jam.
This recipe will keep fresh for 3-4 days when stored in an airtight container in the fridge. Try to store them in a single layer to preserve their crispiness.