Side dishes deserve attention, and these simple oven-roasted Spicy Brussels Sprouts might just upstage the main course. Crisped at the edges with a smoky heat, they’re an easy, flavorful addition to any meal.
Brussels sprouts are a nutrient-dense vegetable, rich in vitamin C, fiber, and compounds linked to reduced inflammation and potential cancer-protective benefits. Roasting concentrates their natural sweetness and creates a satisfying, slightly nutty texture.
Spicy Brussels Sprouts is a quick recipe that uses just a few ingredients and requires minimal prep. Toss them with oil and seasonings, roast until tender and caramelized, and they’re ready while you finish the rest of your meal.
These sprouts pair especially well with roasted or braised proteins like chicken, pot roast, or pork, and make a vibrant side for weeknight dinners or holiday spreads.
Ingredients You’ll Need To Make Spicy Brussels Sprouts
- Brussels sprouts (about 1 pound)
- Olive oil (approximately 1/4 cup)
- Chipotle chili powder (about 1/2 teaspoon for smoky heat)
- Salt (to taste, roughly 1/2 teaspoon)
- Pepper (to taste, roughly 1/4 teaspoon)
How To Make Spicy Brussels Sprouts
- Preheat the oven to 400°F (200°C).
- Wash and dry the Brussels sprouts thoroughly.
- Trim the woody stem end and halve each sprout lengthwise.
- Toss the halved sprouts with olive oil, chipotle chili powder, salt, and pepper until evenly coated.
- Spread the sprouts in a single layer on a foil-lined baking sheet. Roast for 25–45 minutes, depending on sprout size and desired crispness. Stir once or twice during cooking for even browning.
- They’re done when fork-tender and the outer leaves are crispy and browned.
Pro Tips
How to buy Brussels sprouts: Choose compact, dense sprouts without yellow or brown spots and avoid loose, dark leaves. Smaller sprouts often roast more evenly and develop better texture.
What do roasted Brussels sprouts taste like? Properly roasted sprouts have a savory, nutty flavor with a hint of sweetness and a buttery mouthfeel. They should be tender inside but not mushy, with crisp, caramelized outer leaves.
Why are my Brussels sprouts tough? Tough sprouts are often the result of drying out during cooking. Stir them occasionally while roasting and add a touch more oil if they appear dry. Adjust the oven time based on size—larger sprouts need more time to become tender.
Related Recipes:
- Sautéed Green Beans with Garlic
- Slow Cooker Roasted Fall Vegetables
- Sautéed Carrots with Honey
Spicy Brussels Sprouts pair well with:
- Slow Cooker Chicken and Potatoes
- Slow Cooker Chicken Thighs with Creamy Lemon Sauce
- Slow Cooker Pot Roast with Gravy
Spicy Brussels Sprouts
Jennifer Draper
A simple oven-roasted side that’s quick to prepare and full of smoky, spicy flavor.
5 from 1 vote
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Prep Time 15
Cook Time 45
Total Time 1
Course Side Dish
Cuisine American
Servings 4
Calories 169 kcal
Ingredients
- 1 pound brussels sprouts
- 1/4 cup olive oil
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat oven to 400 degrees.
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Wash and dry brussels sprouts.
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Trim stem ends and slice each sprout in half lengthwise.
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Toss with olive oil and seasonings until evenly coated.
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Spread on a foil-lined baking sheet and roast 25–45 minutes, stirring occasionally for even browning.
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Remove when fork-tender and the outer leaves are crispy and browned.
Notes
- Stir occasionally during roasting to prevent drying and promote even caramelization.
- Choose compact, dense sprouts without discoloration or loose dark leaves for best results.
Nutrition
Calories: 169kcalCarbohydrates: 10 gProtein: 4 gFat: 14 g
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Important nutritional disclaimer