Spicy Roasted Brussels Sprouts

I’ve started thinking a lot about the holidays.  As the only non-meat eater in my family, I often have to prepare a lot of the food that I plan to eat.  These slightly spicy roasted Brussels Sprouts are not only easy to make but make a perfect holiday side dish!


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

Preheat oven to 400.  Place trimmed Brussels sprouts, olive oil, sea salt, pepper and red chili pepper flakes in a large resealable plastic bag.  Seal tightly, and shake to coat.  Pour onto a baking sheet, and place in oven. Roast for 30-45 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 if necessary. Serve immediately.

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