You. Guys. This recipe might be my favorite on the blog yet. * gasp* I know. Bold claim. But I promise these Sweet & Spicy Brussels Sprouts are about to rock. your. world.
Lately, the only thing John and I have been making for dinner is pan after delicious pan of various roasted vegetables. Seriously, the after-work chatter has turned from “What’s for dinner?” to “Whatcha wanna roast tonight?” And the thing is, I’m not even a little bit mad about it. Roasted veggies are my spirit animal.
So the other day, when we were peeling and halving Brussels sprouts, casually going about our evening, I was blissfully unaware of the magic about to befall us…
“Can we try putting maple syrup on them?” he said…
*questioning glare*… *pause*… “Hmm… What if we add chili flakes?”
BOOM. Magic. See what happens when you cook together?! So we tossed them together, threw them in the oven, and crossed our fingers. The end result was crispy, sweet, salty, spicy, and ummm… Perfect. They were so good that the next day I went to the store, bought two pounds more, and made them again. Oh, and ate an entire baking sheet of them at 9:30am. True life.
After realizing I had to share this magic with the world, my mom and I decided to add it to the Thanksgiving dinner menu. You should too. Trust me, it’s essential.
Sweet, spicy, savory, and perfect for a unique Thanksgiving side! Sure to please traditionalists and adventurers alike!
- 3 cups Brussels sprouts, halved
- 1 Tbs. olive oil
- 2 Tbs. maple syrup
- ½ tsp. sea salt
- ½ tsp. crushed red pepper flakes
- Preheat oven to 425F and line a baking sheet (or two) with foil; coat well with oil or spray.
- Toss all ingredients together in a large bowl and space evenly on tray(s), making sure to not overcrowd. Roast for 30-40 minutes, tossing once, until caramelized and very brown. Enjoy immediately!