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.
Spicy Roasted Brussels Sprouts
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
- ⅛ cup pecans pieces
- 3 pieces vegan bacon chopped
Instructions
- Preheat the oven to 425°F
- Line a large baking sheet with parchment paper and spread out the Brussels
- 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
- Roast for 15 minutes then pull out of oven and stir in the pecans and vegan bacon
- Roast for another 10 – 15 minutes until Brussels are crispy and golden
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.
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!