Roasted Sweet and Spicy Brussels Sprouts Roasted Sweet and Spicy Brussels Sprouts

Roasted Sweet and Spicy Brussels Sprouts | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

In this piquant spin on boiled cabbage, brussels sprouts—the cruciferous vegetable's mini cousins—are roasted to crispy perfection, then tossed in a sticky Korean-inspired glaze. Gochujang is a red hot pepper paste that adds complex flavour and some heat.

  • Prep time 10 minutes
  • Total time 40 minutes
  • Portion size 8 servings

Ingredients

  • 1.35 kg Brussels sprouts (about 8 cups)
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 cup liquid honey
  • 1/4 cup Korean red pepper paste (gochujang)
  • 1 tablespoon cider vinegar

Method

Cut brussels sprouts lengthwise into halves. Divide between 2 parchment paper–lined rimmed baking sheets. Drizzle each with half of the oil; sprinkle each with half of the salt. Toss to mix. Roast in top and bottom thirds of 400°F oven, stirring occasionally and switching pans halfway through, until edges are crispy, about 25 minutes.

Meanwhile, in large bowl, stir together honey, red pepper paste and vinegar. Gently turn brussels sprouts into same bowl; toss to evenly coat. Spread out on baking sheets. Continue to roast until brussels sprouts are tender and glazed, 5 to 7 more minutes.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 603 mg
  • Sugars 16 g
  • Protein 5 g
  • Calories 182
  • Total fat 8 g
  • Potassium 595 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 27 g

%RDI

  • Iron 17
  • Fibre 0.0
  • Folate 50
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23
  • Vitamin C 193
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Sweet and Spicy Brussels Sprouts

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