Spicy Roasted Brussels Sprouts

My Roasted Brussels Sprouts were OK, but they still needed a little something. With all the southwestern dishes I’ve been doing lately, it seemed like a pretty good idea to try it with Brussels Sprouts too. We had company over for dinner, so I did the original recipe as well as these new spicy sprouts.

Ingredients

  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place ingredients in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

I should have made more of the spicy sprouts since everyone seemed to really like them. The spices kind of hid the sprout taste a little more than the original sprouts. I’ll probably continue to make them spicy.

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One Response to “Spicy Roasted Brussels Sprouts”

  1. Buffalo Cauliflower – Hiding a Multitude of Sins | Feed Your Fussy Eater Says:

    […] – Bird’s Eye Buffalo Cauliflower. Since I seem to have a taste for spicy foods like spicy roasted Brussels Sprouts, she figured we’d give it a […]


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