Sweet and Spicy Crispy Roasted Brussels Sprouts
Sweet and Spicy Crispy Roasted Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly cracked
For the Sweet and Spicy Dressing
- 1/4 cup salsa macha
- 2 tablespoons lime juice, from 1 lime
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 400°F. Drizzle 1 tablespoon of olive oil onto a large baking sheet and spread it evenly.
⏱️ 5 min•🌡️ 400
- 2
Place the halved Brussels sprouts cut-side down on the prepared baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the sprouts, then season with kosher salt and freshly cracked black pepper.
⏱️ 5 min
- 3
Roast the Brussels sprouts for 20 to 25 minutes, or until they are perfectly crispy and toasted, with some leaves appearing dark and caramelized. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 400
- 4
While the Brussels sprouts are roasting, prepare the sweet and spicy dressing. In a large mixing bowl, combine the salsa macha, lime juice, honey, soy sauce, and garlic powder. Whisk until well combined.
⏱️ 5 min
- 5
Once the Brussels sprouts are out of the oven and crispy, immediately transfer them into the bowl with the prepared dressing. Using a spatula, mix thoroughly until all the Brussels sprouts are perfectly coated with the sauce.
⏱️ 5 min
- 6
Serve hot as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Spicy Crispy Roasted Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, halved
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly cracked
For the Sweet and Spicy Dressing
- 1/4 cup salsa macha
- 2 tablespoons lime juice, from 1 lime
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 400°F. Drizzle 1 tablespoon of olive oil onto a large baking sheet and spread it evenly.
⏱️ 5 min•🌡️ 400 - 2
Place the halved Brussels sprouts cut-side down on the prepared baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the sprouts, then season with kosher salt and freshly cracked black pepper.
⏱️ 5 min - 3
Roast the Brussels sprouts for 20 to 25 minutes, or until they are perfectly crispy and toasted, with some leaves appearing dark and caramelized. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 400 - 4
While the Brussels sprouts are roasting, prepare the sweet and spicy dressing. In a large mixing bowl, combine the salsa macha, lime juice, honey, soy sauce, and garlic powder. Whisk until well combined.
⏱️ 5 min - 5
Once the Brussels sprouts are out of the oven and crispy, immediately transfer them into the bowl with the prepared dressing. Using a spatula, mix thoroughly until all the Brussels sprouts are perfectly coated with the sauce.
⏱️ 5 min - 6
Serve hot as a delicious side dish.
⏱️ 1 min