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Roasted Brussels Sprouts {Two Ways in One}

Roasted Brussels Sprouts {Two Ways in One} — An EASY way to try TWO different versions of Brussels Sprouts in one!! There’s Sweet and Spicy Sprouts AND Traditional Roasted Sprouts! So different and both SO GOOD!!



Oven Roasted Brussels Sprouts Recipe 

If you’re a Brussels sprouts fan like I am, this is the perfect way to try two different versions and flavors of sprouts in one. That’s right, this is an easy flavorful Thanksgiving and Christmas side dish recipe that’s made on the same sheet pan, and cooks in the same amount of time, but with totally different flavors.

Twice as nice is the way I like to think of these crispy Brussels spouts. This recipe makes sweet and spicy Brussels sprouts AND traditional Brussels sprouts. Win! 

Not only do both versions of the Brussels sprouts taste great, but this is also such an easy side dish to prepare that will feed your holiday crowd. And unlike many holiday foods that are loaded with fat and guilt, you can feel good about serving up this naturally vegan and gluten-free side dish.

Actually, I love Brussels sprouts so much that I would be happy with them as the main dish. No shame in admitting my sprout love.

What’s in Roasted Brussels Sprouts? 

For the sweet and spicy Brussels sprouts, I tossed the sprouts with toasted sesame oil, sweet chili sauce, McCormick Garlic PowderMcCormick Black Pepper or McCormick Black & White Pepper, and McCormick Crushed Red Pepper.

Look for Thai Kitchen Sweet Red Chili sauce in the Asian section of your grocery store. Don’t confuse it with chili garlic sauce, which is deep red in color and usually in a small jar with a green lid.

The sweet chili sauce helps lend a sweet and tangy flavor while also boosting both the garlic level and the spiciness.

Between the sweet chili sauce, McCormick Pepper, and McCormick Crushed Red Pepper, these Brussels sprouts have a kick over time. If you eat a couple you may think, “Oh they’re not that spicy”, but after eating half the tray (like I can do in sitting), you can definitely feel the spiciness. And I love that.

On the other side of the baking sheet, there’s these more traditionally-flavored Brussels Sprouts. Nothing smells more classically Thanksgiving to me than sage and thyme.

I tossed these sprouts in olive oil, McCormick Ground SageMcCormick Ground ThymeMcCormick Sea Salt, and McCormick Black Pepper or McCormick Black & White Pepper.

These sprouts will be the perfect complement to your turkey and stuffing because they share a similar flavor profile.

How to Trim Brussels Sprouts 

For this crispy Brussels sprouts recipe, you’ll first need to trim and peel the sprouts. To do so, you’ll first need to slice off the very end of each sprout (the small, pointed end). The end is too hard to chew. 

Then, remove any discolored or dry outer leaves of the sprout. Once that’s done, slice the sprouts in half lengthwise. 

And that’s it! You’ve just trimmed Brussels sprouts. 

How to Roast Brussels Sprouts 

Line a baking sheet with aluminum foil, then add the sprouts. Separate the sprouts in half; on one side of the baking sheet, toss the sprouts with the sweet and spicy seasonings. On the other side, toss the sprouts with the traditional seasonings. 

Turn all sprouts cut side down, then roast until the Brussels sprouts are done as desired. 

How Long to Roast Brussels Sprouts?

Once you’ve tossed the sprouts with the two different seasonings, they need to roast at 425F for 12 to 15 minutes. Then, flip the sprouts so they’re cut side up and roast for another 15 minutes. 

Note that all ovens vary in temperature (some burn hotter than others), so watch your sprouts not the clock when determining their doneness.

Can I Prep These in Advance? 

If you want to prep this oven roasted Brussels sprouts recipe before a holiday dinner, you can trim and halve the sprouts up to 24 hours before roasting them.

However, you’ll want to roast the sprouts just before you plan on serving them. Reheated Brussels sprouts aren’t crispy and don’t taste as good! 

Tips for Making the BEST Brussels Sprouts 

For best results, use fresh Brussels sprouts that are vibrant green in color. If your sprouts appear wilted, shriveled, or discolored, they won’t taste very good. 

Also note that fresh sprouts are a must in this recipe. You can technically roast frozen Brussels sprouts, but I don’t like the way they taste. 

If desired, you can form a barrier with the aluminum foil when making the two kinds of roasted Brussels sprouts. This way, there’s no chance the sweet and spicy sprouts will mingle with the traditional ones. 

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5 from 15 votes

Roasted Brussels Sprouts {Two Ways in One}

By Averie Sunshine
An EASY way to try TWO versions of roasted Brussels sprouts in one!! There's sweet and spicy sprouts AND traditional roasted sprouts!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
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Ingredients  

Sweet and Spicy Roasted Brussels Sprouts

Traditional Roasted Brussels Sprouts

Instructions 

  • Preheat oven to 425F and line a baking sheet with aluminum foil for easier cleanup; set aside.

Sweet And Spicy Roasted Brussels Sprouts:

  • To one side of the baking sheet, add the Brussels sprouts, evenly drizzle with sesame oil, sweet red chili sauce; evenly sprinkle with the garlic powder, pepper, and crushed red pepper.
  • Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.

Traditional Roasted Brussels Sprouts:

  • To the other side of the baking sheet, add the Brussels sprouts, evenly drizzle with olive oil, evenly sprinkle with the sage, thyme, salt, and pepper. 
  • Toss well with your hands to coat evenly. Turn all sprouts so the cut side is down.
  • Optionally make a barrier with aluminum foil to divide the two sides.

To Roast:

  • Bake for 12 to 15 minutes, remove baking sheet from the oven, and flip all sprouts so the cut side is up.
  • Optionally add additional sweet chili sauce to the Sweet and Spicy side.
  • Return baking sheet to the oven and bake for an additional 15 minutes, or until sprouts are as done as desired. Serve immediately.

Nutrition

Serving: 1, Calories: 135kcal, Carbohydrates: 9g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 32mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Holiday Side Dishes:

ALL OF MY THANKSGIVING RECIPES AND CHRISTMAS RECIPES

Balsamic Roasted Brussels Sprouts — Think you don’t like Brussels sprouts? The balsamic glaze on these will change your mind! Fast, easy, and accidentally healthy!

Air Fryer Brussels Sprouts — The air fryer makes these Brussels sprouts perfectly crispy on the outside, tender on the inside, and the mildly spicy honey butter glaze makes them IRRESISTIBLE!

Sweet Potato Casserole with Butter Pecan Crumble Topping — The holiday classic just got even BETTER because of the amazing TOPPING!! A buttery, brown sugary, crunch that’s irresistible! Easy and you can pre-assemble to save time!!

Classic Traditional Thanksgiving Stuffing – Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves! Simple ingredients with stellar results! It’ll be your new go-to recipe!

Slow Cooker Stuffing with Sausage — Easy stuffing that’s full of flavor from the sausage, onions, and more! You don’t even need to brown the sausage first and everything cooks together! A time and oven-space saver on holidays!

Cabernet Cranberry and Blueberry Sauce – Make your own cranberry sauce with amazing depth of flavor in 30 minutes! The best cranberry sauce you will EVER have, guaranteed!

Honey Butter Pumpkin Dinner Rolls –  Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!

Honey Dinner Rolls – My favorite all-around dinner roll recipe (that doesn’t have pumpkin in it)!

No-Knead Make Ahead Dinner Rolls with Honey Butter – An amazingly easy dinner roll recipe that you don’t even have to knead!

Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!

Parmesan and Herb Roasted Potatoes – Easiest potatoes ever and packed with so much flavor! Olive oil, herbs, and everything is better with cheese! A family favorite that everyone loves!

Post is brought to you by McCormick. The recipe, images, text, video, and opinions expressed are my own.