Best Spicy Brussels Sprouts Recipes

SPICY BRUSSELS SPROUTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
• Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.

SPICY BRUSSELS SPROUTS AND CARROTS

Steps:

• In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. , In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat., Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.

ROASTED BRUSSELS SPROUTS WITH AGAVE AND SPICY MUSTARD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
• Roast in preheated oven until hot in the middle, about 15 minutes.
• Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
• Roast sprouts until tender, about 20 minutes more.

SPICY BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
• Add Brussels sprouts to the same skillet. Cook over medium-high heat for 1 to 2 minutes.
• Transfer skillet to the preheated oven. Bake until Brussels sprouts soften, about 20 minutes. Remove skillet carefully from the oven and stir in bacon. Continue baking until crispy, about 10 minutes more.
• Mix mustard, maple syrup, and sriracha sauce together in a small bowl. Pour over Brussels sprouts-bacon mixture; stir to combine. Season with salt and pepper. Serve hot.

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

SWEET AND SPICY BRUSSELS SPROUTS

Steps:

• In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss Brussels with oil. Mix cumin, salt cayenne and mango powder together then toss with sprouts. Spread on large baking tray. Bake for 15 minutes, carefully stirring them once after 6 minutes. the spices should be cooked and the sprouts slightly dry but not wilted. remove from the oven and set aside. Sour cream curry: In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium-high for 45 seconds. Add onion and sauté for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer.

SPICY LEMON CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Cook frozen Brussels sprouts as directed on bag, using minimum cook time.
• In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with lemon-pepper seasoning. Cook 3 to 4 minutes, stirring constantly, until chicken is no longer pink.
• Reduce heat to low; stir in cooked Brussels sprouts, lemon juice and green onions. Cook and stir about 2 minutes or until hot. Serve over hot cooked rice. Garnish with lemon wedges.

OVEN BAKED SPICY BRUSSELS SPROUTS CRUMBLE

Steps:

• Preheat oven to 400 degrees. On a large baking tray, toss Brussels sprouts with oil. Mix cumin, salt, cayenne and mango powder together and toss with oiled sprouts. Bake for 15 minutes, carefully stirring them once after 6 minutes. (The spices should be cooked and the Brussels sprouts slightly dry but not wilted). Remove from the oven and set aside. Serve with sour cream curry (separate recipe) over rice or over naan bread as an appy.

BEEHIVE BRUSSELS SPROUTS WITH SPICY VINAIGRETTE

Steps:

• In a blender, combine all the vinaigrette ingredients. Blend until smooth; set aside.
• In a large sauté pan over medium-low heat, heat the vegetable oil and butter until it foams. Add sprouts and sauté until browned in spots, 2 to 3 minutes. Season lightly with salt and pepper.
• Add about half the vinaigrette, scraping the bottom of the pan with a wooden spoon, and continue to cook until the sprouts are crisp-tender, 2 minutes longer. Add more vinaigrette; it may not all be needed.
• Spread the yogurt thinly over a serving plate, and mound the brussels sprouts on top. Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).

SPICY ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil, and season with salt and pepper. Roast, tossing once, until brussels sprouts are brown and tender, 20 to 25 minutes.
• Add kimchi to the brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.

OVEN BAKED SPICY BRUSSELS SPROUTS CRUMB;E

Steps:

• Brussels: Preheat oven to 400 degrees. Toss Brussels with cumin, slat, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. remove from oven and set aside Curry: Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and saue for 2 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream - buttermilk mixture. stir well, then pour the sour cream - buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously for 5 minutes, or until the curry reaches a gentle boil. remove from heat. Naan_- brush both sides with olive oil thngrill for a couple minutes per side and then cut into trianges. top with sprouds and then drizzle sauce on top.

SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS

Steps:

• * Cook rice according to pkg directions. *Meanwhile, in a large bowl, beat the Egg. Place Cornstarch in another large bowl. Add Chicken slices to the Egg mixture. Toss to coat. A few pieces at a time, lift Chicken out of Egg and coat in Cornstarch; tapping off excess. Transfer to a plate. * Heat 2 T Oil in a large non-stick skillet over medium-high heat. In 2 batches, cook Chicken, turning occasionally, until golden, 3 to 5 minutes. Add more Oil if necessary. Transfer to a plate. *Heat the remaining 1 T of Oil in the skillet over medium heat. Add the Brussels Sprouts, Ginger & Garlic and cook, tossing occasionally until beginning to soften, 2-3 minutes. Add Soy Sauce, Vinegar, Sugar, and 3/4 cup Water and cook, stirring occasionally, until Brussels Sprouts are crisp-tender and the liquid begins to thicken, 2-3 min. *Return Chicken to skillet, along with the chili, and cook, tossing, until heated through, about 1 min. Add the Sesame Oil and Scallions. Serve over the rice and sprinkle with Peanuts.

WARM AND SPICY ASIAN BROILED BRUSSELS SPROUTS

Steps:

• Heat the broiler. Toss the Brussels sprouts with 1 tablespoon of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Broil until dark brown, 8 to 10 minutes.
• Whisk together the honey, soy sauce, sesame oil, sriracha, the remaining 1 tablespoon olive oil and the lime juice in a medium bowl. Add the Brussels sprouts and toss to combine. Sprinkle with the cilantro and serve.
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BEEHIVE BRUSSELS SPROUTS WITH SPICY VINAIGRETTE

Steps:

• 1.In a blender, combine all the vinaigrette ingredients. Blend until smooth; set aside. 2.In a large sauté pan over medium-low heat, heat the vegetable oil and butter until it foams. Add sprouts and sauté until bright green and tender, about 15 minutes. Season lightly with salt and pepper. 3.Add about half the vinaigrette, scraping the bottom of the pan with a wooden spoon, mixing lightly but thoroughly. Taste. If needed, add more vinaigrette; it may not all be needed. 4.Spread the yogurt thinly over a serving plate, and mound the brussels sprouts on top. Dot with crumbled honeycomb, and garnish with shiso and fried shallots (if using).

CHILE-THYME CHICKEN BREASTS WITH SWEET AND SPICY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the Brussels sprouts: Combine all the ingredients in a large bowl and toss until the sprouts are thoroughly coated. Transfer to the prepared baking sheet and roast in the oven until the sprouts are dark golden brown, about 30 minutes.
• Meanwhile, make the marinade: Combine all the ingredients in a blender and blend until smooth. Alternatively, combine the ingredients in a quart-size deli container and blend until smooth with an immersion blender or simply whisk together in a small bowl.
• Marinate the chicken: Place the chicken in a medium bowl. Add enough of the marinade to coat the chicken breasts completely and let marinate at room temperature for 15 minutes, if time allows. (Refrigerate any excess marinade and reserve for another use.)
• Meanwhile, make the sweet chile sauce: Whisk together all the ingredients in a small bowl until fully incorporated. Set aside until ready to serve.
• Cook the chicken: Heat a saute pan over high heat until smoking. Season the chicken breasts with salt and pepper. Melt the butter in the smoking pan, add the chicken and cook, flipping once, until seared and cooked through, about 3 1/2 minutes on each side. Remove to a plate and let rest for 3 minutes. Slice the chicken on a bias into 6 or 7 thin strips.
• Finish and plate: Toss the roasted Brussels sprouts in the sweet chile sauce. Serve them alongside the chicken with a slotted spoon to ensure not too much of the sauce lands on the plate.

SPICY ROASTED BRUSSELS SPROUTS

Steps:

• 1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half. 2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste. 3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it. 4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

SPICY BRUSSELS SPROUTS WITH FRIED CAPERS

Steps:

• bring large pot of salted water to boil add brussel sprouts and cook until tender and bright green - 5 min drain and set aside blot capers on paper towel heat oil over high heat add capers and cook 5 min transfer capers to paper towel add garlic and anchovy to pan and cook 1 min. add sprouts and chile flakes and stir to coat 5 min transfer to plate and add capers with squeeze of lemon.