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Spicy Roasted Brussels Sprouts

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I never really thought about a spicy sauce on Brussels sprouts until I ate at Reilly Craft Pizza in Tuscan, Arizona. The original purpose of the visit was to have drinks at the Tough Luck Club which is a speakeasy in the basement of the restaurant. After our drinks, we headed upstairs to the restaurant excited to eat pizza. My husband and I are not appetizer people but after I found out that a pizza place was famous for its Brussels sprouts I had to give them a try. This dish is an amazing blend of spicy, pungent, sweet, and salty. Reilly’s uses Calabrian chilies as the base of their hot sauce and balances out the spice with a vinegarette dressing and candied pecans.

My experience with Reilly’s Brussels inspired this recipe. I utilized Gochujang, crispy chilis, and rice vinegar for my sauce and balance it out with maple syrup. I also incorporated a little smokiness with some vegan bacon from Upton’s Naturals. I know it is spicy but I serve this dish with Thanksgiving dinner because it delivers an unexpected kick of spiciness which I enjoy in conjunction with the earthy flavors in my other dishes.

4 from 1 vote

Spicy Roasted Brussels Sprouts

The roasted Brussels sprout's spicy cousin.
Servings 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • cutting board
  • Chef's Knife
  • baking sheet
  • Mixing bowls

Ingredients

  • 2 lbs Brussels sprouts quartered or halved depending on the size
  • ¼ cup low sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp Gochujang
  • 3 Tbsp crispy chilis
  • 1 Tbsp maple syrup
  • 1 Tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cup pecans pieces
  • 3 pieces vegan bacon chopped

Instructions

  • Preheat the oven to 425°F
    Spicy Roasted Brussels Sprouts
  • Line a large baking sheet with parchment paper and spread out the Brussels
    Spicy Roasted Brussels Sprouts
  • In a mixing bowl combine the soy sauce, rice vinegar, Gochujang, crispy chilis, maple syrup, sesame oil, garlic powder, and onion powder; stir until mixed
  • Pour the sauce over the Brussels and toss to coat
    Spicy Roasted Brussels Sprouts
  • Roast for 15 minutes then pull out of oven and stir in the pecans and vegan bacon
    Spicy Roasted Brussels Sprouts
  • Roast for another 10 – 15 minutes until Brussels are crispy and golden
    Spicy Roasted Brussels Sprouts
Course: Appetizer, Brunch, Side Dish, Small Plates
Cuisine: American, Plant-based, vegan
Keyword: appetizer, brunch, Easy Recipe, holiday recipe, Quick & Easy, small plates, spicy, Thanksgiving, vegan, vegan recipes, Warm

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

Join the Conversation

  1. 4 stars
    This recipe is so mouth-watering… I am going to try it soon since I actually have a package of frozen Brussels sprouts in the freezer… in fact, all of your recipes are grand. I am starting to make my way through them! Thank you!

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