These Sweet and Spicy Oven Roasted Brussels Sprouts with chicken sausage make the perfect sheet pan dinner. And the two-ingredient sauce couldn’t be easier!
Hi friends!
I’ve got a super-easy dinner idea to share with you and it’s perfect for Fall! Lately we have fallen in love with brussels sprouts over here, which is so hilarious to me because I grew up hating them. My dad loves them and I always thought they were so gross. But in an effort to up my cruciferous vegetable intake, I decided to give them another try and I’ve discovered that oven roasted brussels sprouts are much better than steamed and if you add a sweet and spicy sauce, they’re a winner for sure.
The sweet and spicy sauce was inspired by my fellow RD Kim who just released an awesome cookbook called How To Cook Vegetables (aff link). If you’re looking for some fun new ways to try veggies, definitely check it out!
Sweet and Spicy Oven Roasted Brussels Sprouts
I’ve been making this meal at last once a week for the past month and the brussels sprouts themselves at least twice a week! My favorite hot sauce is the Jalapeno Condiment from Yellowbird Foods. It’s got a kick but isn’t overwhelming. They’ve also got a serrano and habenero version if you want more heat! To balance out the spicy I use maple syrup.
And to turn this into an easy dinner, I add chicken sausage to roast along with the sprouts and then cook some sweet potatoes on another sheet pan. You could also microwave a couple sweet potatoes ahead of time and just reheat them!
Here’s the super simple recipe:
PrintSweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage
These Sweet and Spicy Oven Roasted Brussels Sprouts with chicken sausage make the perfect sheet pan dinner. And the two-ingredient sauce couldn’t be easier!
Ingredients
1 pound brussels sprouts
spray oil and sea salt
3–4 pre-cooked chicken sausages
2 Tbsp hot sauce (I like Yellowbird jalapeno condiment. Something like sriracha would also work)
2–3 tsp maple syrup
Instructions
- Cut the ends off the brussels sprouts and cut them into quarters.
- Arrange on a large sheet pan along with sliced chicken sausages.
- Spray with oil and sprinkle with salt.
- Roast at 400 degrees for 20-25 minutes or until brussels sprouts reach desired level of doneness.
- Mix hot sauce and maple syrup in a small bowl. Taste and adjust as needed.
- Remove pan from oven, pour sauce over top and stir to coat.
Notes
I usually throw a second pan in the oven at the same time with some sweet potatoes to roast. You may need to increase the cooking time on the brussels sprouts if you do this!
If you don’t like brussels sprouts, try broccoli or cauliflower.
I never even measure for the sauce. Just a few squirts of hot sauce and a dash of maple syrup does the trick!
Easy right? If you think you don’t like brussels sprouts, definitely try this combo. And if you still don’t like them, you could sub broccoli or cauliflower.
Enjoy!
–Lindsay–
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