Spicy Roasted Brussels Sprouts

Name: Spicy Roasted Brussels Sprouts
Ingredients: 1 pound Brussels sprouts, halved; 2 tablespoons olive oil; 1/4 cup honey; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 tablespoons Gochugaru Chile Flakes; 1 teaspoon Green Sichuan Peppercorns, ground or crushed; 1 teaspoon Cayenne Pepper; 2 garlic cloves, minced; 1 shallot, thinly sliced; 1 tablespoon fresh ginger, minced; 1 tablespoon fresh lime juice; Sea Salt, to taste; Toasted Sesame Seeds, to taste

Tingly Green Sichuan Peppercorns pair perfectly with sweet and spicy Gochugaru Chile Flakes in this delicious veggie recipe.

Spices

Featured in this Recipe

Ingredients

1 pound Brussels sprouts, halved
2 tablespoons olive oil
1/4 cup honey
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons Gochugaru Chile Flakes
1 teaspoon Green Sichuan Peppercorns, ground or crushed
1 teaspoon Cayenne Pepper
2 garlic cloves, minced
1 shallot, thinly sliced
1 tablespoon fresh ginger, minced
1 tablespoon fresh lime juice
Sea Salt, to taste
Toasted Sesame Seeds, to taste

Preparation Instructions:

Preheat oven to 425F

Toss Brussels sprouts with olive oil and place on a sheet pan in a single layer.

Roast sprouts in oven for 15 -20 minutes, rotating pan halfway through.

Meanwhile, mix together all sauce ingredients plus 1/2 cup of hot water in a saucepan.

Bring sauce to a boil then lower the temperature to a simmer until sauce has thickened and can coat the back of a spoon. (Approximately 3-5 minutes.)

Toss roasted sprouts in sauce and serve while hot. Garnish with chile flakes and sesame seeds. Add salt to taste.

More About This Recipe

Try toasting the Green Sichuan Peppercorns in a dry saute pan to wake up their flavor. Be careful not to burn them. If you do not have a mortar and pestle or spice grinder, you can simply crush the peppercorns with a flat object and mince them with a chef's knife.