Roasted Brussels Sprouts 3 Ways | Sweet, Savory, Spicy

November 10, 2016

brussels sprouts

Brussels sprouts are back in season! They’re easily one of my favorite vegetables because they’re super quick to make and once roasted they can be dressed up to anybody’s taste. And to make it easy on you, here are three ways all in one place: sweet honey, spicy sriracha, & the savory balsamic vinegar jewel of it all.

brussels sprouts

Basic Roasted Brussels Sprouts 
brussels sprouts
olive oil
salt + pepper

Preheat oven to 400. Lightly coat sprouts in olive oil, salt & pepper. Toss into oven for 30-40 minutes shaking the pan halfway through until browned on the outside. Et voila! Time to get saucy.

brussels sprouts

Each sauce works well drizzled on top right from the oven. Or turn it into a colorful, interactive station for Thanksgiving and let guests pick their toppings!

honey and goat cheese brussels sprouts

Sweet, Sweet Serendipity
goat cheese

The easiest sauce of the three, this one comes from an old roommate’s repertoire. We had been on a broccolini kick for so long and wanted to change up our veggies, so he roasted some brussels sprouts, drizzled on honey, and topped with goat cheese.  The sweet, creamy combination is pure dinner acceptable candy.

sriracha brussels sprouts

Spicy Sriracha 
equal parts sriracha, apple cider vinegar, honey

I had been testing a spicy glaze for salmon and figured why not for the brussels sprouts? The honey and apple cider vinegar balance the spice while also making a perfect glaze. Drizzle over hot sprouts and serve.

balsamic vinegar brussels sprouts

Savory Balsamic
1-2 T butter (to taste)
1 cup balsamic vinegar

The one that started it all- my mom’s OG Thanksgiving dish. This glaze is so good people will fight for the last drops. (This technique is the same we used in last year’s Valentine’s Day Red Wine Sauce! Check it out for a great dessert idea.)

In a large saucepan, bring the vinegar to a simmer over medium-high heat then bring down to a low simmer. Stir occasionally. It should take about 10-15 minutes depending on how thick you like your sauce. Remember, it’ll thicken up once cooled! When you’re ready to remove from heat, stir in the butter and try your hardest not to drink it straight.

Pro tip: Do not breathe over this- vinegar vapors will be in the air and will knock you back.

brussel sproutsbrussel sprouts brussel sprouts

I love serving all three on a platter! The colors give any table the perfect seasonal touch. Try them out and let me know which one is your favorite.

brussel sproutssriracha brussel sprouts

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