Crispy Sweet & Spicy Sprouts

So is it just me or have Brussels sprouts become very trendy over this last year? I feel like they’re the new kale , and for good reason too. Sprouts are packed with Vitamin K & C, full of antioxidants, high in fiber, and may even reduce inflammation.

Lucky for us, chefs and home cooks have gotten creative with the ways to cook theses baby cabbages. Similarly, the brussels sprouts stereotype is changing. They are moving from mushy and blah to crunchy and flavorful. Today they are sauteed, sous vide, fried, and my personally favorite.. ..roasted.

Before we get down to the recipe, here are a few tricks to making sure your brussels sprouts come up crispy, browned, and caramelized

1. Make sure your oven is HOT! Wait 5 to 10 mins once your oven reaches temperature (375 degrees) to put them in. You want the optimum temperature so that the outside of the brussels sprout will sear.
2. Above all, Don’t crowd your sprouts. Let them breathe. Use 2 pans if you need to or cook them in batches. Imagine them as cookie pucks.
3. Make sure they’re as dry as possible after rinsing. Wet veggies don’t roast, they steam!

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Crispy Sweet & Spicy Sprouts

By Melody Price

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

These sweet and salty sprouts with a little kick make the perfect side dish or addition to your power bowls. You can sub honey for maple syrup if you’re in need of a substitution.

Ingredients

• 1 lb Brussels sprouts, halved and trimmed
• 2 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp of red pepper flakes

Preheat oven to 375.

Rinse brussels spouts, drain, and dry. Remove any dried or bad leaves. Cut the stem off and cut in half longways. Place in a large bowl.

Mix coconut oil, maple syrup, vinegar, salt, black pepper, and red pepper flakes together in a separate bowl.

Pour seasoning mixture of sprouts and coat evenly.

Place sprouts on a baking sheet and space them apart evenly with the cut side down.

Roast in oven until crispy and brown ( about 10 minutes on the bottom rack)*. Flip all Brussels sprouts to cut side up and continue roasting until crispy and brown (about 10 more minutes).

*Every oven is different. Cooking times may vary to achieve desired level of crispiness. Watch them carefully.

Hey you! If you make this recipe, I want to hear and see about it! Please comment or tag me on IG @mealswithmel__