Roasted Sweet & Spicy Brussels Sprouts
Sweet, slightly spicy, and absolutely delicious, these roasted sweet & spicy brussels sprouts are the perfect appetizer or side dish when you want to wow your dinner guests.
Take advantage of two HOT sales on brussels sprouts at Safeway this week and make these roasted brussels sprouts for your family. Pick up the pre-cut brussels sprouts for BOGO free in the fresh-cut produce department, or get a bag of brussels sprouts for just $1.67/lb.
I went with the pre-cut variety because the work was already done for me!
My girlfriends and I love to go to a local restaurant in Belmar called T-Street Roadhouse. They have these sweet and spicy brussels sprouts on the appetizer menu and we literally order them every time we go.
They are so good! I wanted to recreate the recipe to make these at home and I think I nailed it!
The heat comes from garlic chili paste, or you can use sriracha and the sweetness comes from a combination of hoisin and honey. A touch of rice wine vinegar mellows out the heat and adds a nice flavor.
In testing the recipe I roasted the brussels sprouts two ways – the first batch with just salt, pepper, and sesame oil, then tossed it in the sauce after it was roasted.
For the second batch, I tossed the brussels sprouts in the sauce before roasting.
Both methods worked great, but there are some tricks to keep the crispy pieces crispy even with the sauce!
2 lbs. of brussels sprouts, quartered
1/4 cup low sodium soy sauce
2 tablespoons chili garlic paste or sriracha sauce
3 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon sesame seeds
crumbled goat cheese, to taste
Roasting Brussels Sprouts
Tips for Crispy Brussel Sprouts
First, you want to make sure the brussels sprouts have space between them on the roasting pan. This helps ensure they don’t steam.
Additionally, you don’t want to just dump the brussels sprouts with the sauce on the baking sheet because it’s too much liquid and they will steam, rather than caramelize.
If you choose to roast the brussels sprouts in the oil with salt and pepper then coat with the sauce after roasting, it’s best to drizzle the sauce over the roasted brussels sprouts in the roasting pan after they come out of the oven.
You may not use all the sauce. Drizzle 4-5 tablespoons of the sauce, then toss to coat. If you add the brussels sprouts to the sauce, then they will become soggy.
Looking for another delicious brussels sprouts recipe?
Check out this shaved brussels sprouts and clementine salad recipe from Safeway. It’s delicious!
Sweet & Spicy Brussels Sprouts With Sesame and Goat Cheese
- 2 lbs. of brussels sprouts quartered
- 1/4 cup low sodium soy sauce
- 2 tablespoons chili garlic paste or sriracha sauce
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon crumbled goat cheese
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
- Place the brussels sprouts in a large bowl.
- In a smaller bowl whisk together the soy sauce, chili garlic paste, honey, hoisin and rice wine vinegar until combined.
- Pour the sauce over the brussels sprouts and toss well until they are coated.
- Dump the brussels sprouts on the baking sheet and toss some more to get some crispy bits.
- Drizzle with sesame oil. Roast for 25 to 30 minutes, or until the brussels sprouts are golden and bubbly.
- Top with sesame seeds and goat cheese and serve.
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