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A tray of roasted Brussels sprouts with cranberries and pecans.
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5 / 8 votes

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 pecans. An easy and healthy side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Sides
Cuisine: Indian
Servings: 4 servings
Calories: 231

Ingredients

For the dressing

  • 2 tablespoons unrefined coconut oil, melted over low heat
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne powder
  • 1/4 teaspoon allspice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon balsamic vinegar

For the Brussels sprouts

  • 1 pound Brussels sprouts, trimmed and halved (about 3 1/2 cups)
  • 3 tablespoons unsweetened dried cranberries
  • 1/4 cup apple juice, apple cider, or water
  • 1/4 cup pecans, toasted and roughly chopped (or substitute macadamias, almonds, or walnuts), optional
  • 1 teaspoon garam masala or chaat masala (optional)
US - Metric

Instructions

Make the dressing

  • Crank up the heat 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. (If your Brussels sprouts are cold from the fridge, the coconut oil will harden. Fear not, it all will work out in the oven.)
  • Roast the Brussels sprouts for 15 minutes, stirring and rotating the baking sheet once.
  • Meanwhile, warm the cranberries in apple cider or juice in a small saucepan over low heat until the liquid is absorbed and the cranberries are plumped and jammy, 6 to 10 minutes. If the liquid doesn’t fully absorb, simply drain off any excess.
  • Add the plumped cranberries to the Brussels sprouts and continue to roast until the 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 them from the oven. Watch them carefully, as the leaves can quickly scorch.

  • Scrape everything from the baking sheet into a serving bowl and top with the macadamia nuts and garam or chaat masala, if using. Serve immediately.

Notes

  1. Storage--Store leftover roasted Brussels sprouts in a sealed container in the fridge for up to 4 days.
  2. Reheating--To reheat leftover sprouts, spread them on a baking sheet and pop them in a 400°F oven until they are warmed through and the edges are beginning to crisp.
  3. Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 1portion | Calories: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 612mg | Fiber: 6g | Sugar: 15g