Spicy Brussels Sprouts

Leafy crunch with a kick of CRP…

Roasted Brussels sprouts – one of our favorite sides- is made even better (in our book) with the addition of a little heat. That crunch and texture are brought to even more life with a little minced fresh chili (red jalapeño or serrano are terrific) or a sprinkle of crushed red pepper.

It’s not an overwhelming spiciness here (but you can always add more red pepper flakes or mince a hotter chili), so most everyone in the family can enjoy this recipe. Try it with roasted pork or steaks – they really add a flair to a simple meat meal.

Spicy Brussels Sprouts
Spicy Brussels Sprouts plated and ready to serve
Spicy Brussels Sprouts

Spicy Brussels Sprouts

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side
Servings 6 servings
Calories 143 kcal

Ingredients
 
 

  • 2 pounds Brussels sprouts bottom end sliced off and halved
  • 4 cloves garlic minced
  • 4 shallots sliced thin
  • 3 tablespoons olive oil
  • 1 teaspoon crushed red pepper or minced fresh chili pepper
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Placed the halved Brussels sprouts into a large mixing bowl and add in the garlic, shallots, olive oil, crushed red pepper, salt, and pepper. Mix or toss the Brussels sprouts until they are lightly coated and the spices are evenly dispersed.
  • Transfer the Brussels sprouts onto a foil-lined baking sheet. Evenly spread them out on the sheet.
  • Bake the Brussels sprouts – flipping them once or twice during baking – for 30 minutes, or until they are lightly browned.
  • Add additional salt and pepper to taste, then serve.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 46mgPotassium: 658mgFiber: 6gSugar: 5gVitamin A: 1240IUVitamin C: 130mgCalcium: 74mgIron: 2mg

ENVIRONMENTAL INFORMATION

Keyword Crushed Red Pepper
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UPDATE NOTICE: This post was updated on April 16, 2021 to include new content. It was originally published on December 29, 2016.
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