Spicy Roasted Brussels Sprouts

These spicy roasted Brussels sprouts are tossed with a fragrant spice blend before roasting. They turn crispy on the outside and tender within. Then they’re finished with dried cranberries and macadamia nuts. An easy and healthy side dish.

Spicy roasted Brussels sprouts with dried cranberries and macadamia nuts on a baking sheet.

Folks are calling these spicy roasted Brussels sprouts the most exciting and flavorful crucifers they’ve ever eaten.  They’re first tossed with a fragrant, warming spice blend and finished with—surprise!—dried cranberries and macadamia nuts. Wonders never cease.–Angie Zoobkoff

Spicy Roasted Brussels Sprouts

  • Quick Glance
  • (1)
  • 15 M
  • 35 M
  • Serves 4 to 6
5/5 - 1 reviews
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Ingredients

  • For the dressing
  • For the Brussels sprouts

Directions

Make the dressing

Preheat oven to 425ºF (220°C). Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together all dressing ingredients.

Make the Brussels sprouts

Add the Brussels sprouts to the dressing and toss to coat. Spread in a single layer on the baking sheet.

Roast the Brussels sprouts for 15 minutes, stirring and rotating the baking sheet once.

Meanwhile, in a small covered saucepan over low heat, warm the cranberries in apple juice or water until the liquid is absorbed and cranberries are plumped, 6 to 10 minutes. If the liquid doesn’t fully absorb, simply drain off any excess.

Add the drained cranberries to the Brussels sprouts and continue to roast until the Brussels sprouts begin to brown at the edges and are tender but not mushy, 5 to 10 minutes more.

Tester tip: If you like some of your sprouts a little extra crispy, slide the Brussels sprouts under the broiler for a minute or so before removing from the oven. Watch them carefully as the leaves can scorch or catch fire quite quickly.

Dump everything from the baking sheet into a serving bowl and top with the macadamia nuts and chaat or garam masala, if using. Serve immediately. Originally published December 23, 2019.

Print RecipeBuy the Deepa’s Secrets cookbook

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Recipe Testers' Reviews

These are the most exciting and flavorful Brussels sprouts I've had! The combination of sweet, spice, and heat make this undeniably the most interesting Brussels recipe I've tried and enjoyed so thoroughly.

I was unable to find the Chaat Masala but went ahead without it. With the amount of flavor these have, I can't imagine what the Chaat Masala would add and would fear I would no longer taste the sprouts. However, I will still plan to try it in the near future to see why the creator of the recipe adds it.

Interestingly, the cranberries are written as optional, but trust me, they should be mandatory. They really make the dish. I didn't have macadamia nuts, but believe they would be the perfect addition and will be sure to have them next time.

The timing was spot on. It took less than 10 minutes to get everything prepared and I feel this makes 6 plentiful servings.

I should preface this by saying that I freaking love roasted Brussels spouts. They make an appearance in my home at least twice or thrice weekly thanks to how easy and versatile they are. I will even keep a tupperware full of pre-cooked sprouts in the fridge that I will reheat and serve with eggs and bacon for breakfast. This was a lovely spin on plain old Brussels sprouts roasted with oil. It’s very autumn-centric, so if you need a dish for Thanksgiving or a fall potluck, this is it.

For the life of me, I could not find chaat masala--I had garam masala on hand and went with that. All timing per the original recipe was fine.

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