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Posted by on Oct 10, 2012 in Easy, Healthy, Sides, Vegetable | 2 comments

Sweet and Spicy Roasted Brussels Sprouts

Sweet and Spicy Roasted Brussels Sprouts

Did you know the spelling has a silent S on the end of the first word?  I didn’t until not long ago.  Wonder why?  Anyone know?  Me either.  I used to hate brussels sprouts with such passion it was unspeakable.  I once got stuck at the table because I was told I couldn’t get up until they were all gone.  I was 9.   I sat there until I fell asleep.  I was a very stubborn 9 year old!  Now, I love them.  They’re super healthy also (although my 9 year old self wouldn’t have cared a bit)!  They are high in fiber helping to lower cholesterol.  They have lots of great antioxidants which helps guard against stress on the cells.  They fight inflammation on a cellular level.  They fight cancer.  They’re perfect for your heart and are a good source of Vitamin K (which is a fat soluable vitamin) which promotes healthy bones and is essential for brain and nerve function.  No WONDER my parents tried to make me eat them!!! If you want to read more, go here.  And then add them to your grocery list and get ready to make Sweet and Spicy Roasted Brussels Sprouts.

Sweet and spicy roasted brussels sprouts by My Invisible Crown

This recipe is so super easy.  There are only 3 ingredients besides the brussels sprouts themselves and I bet you already have most of them.

brussels sprouts by My Invisible Crown

One night I wanted to change up what seemed like our normal rotation of side dishes so I started thinking.  The first thing that comes to my mind when making things that are mild on their own is to add sweet and spicy flavors together.  If you like sweet and spicy together take a look here and here for recipes incorporating these flavors.  Also, I know you are probably beginning to see a pattern here?  I use a lot of Tony Chachere’s Cajun seasoning when I cook.  Not to sound like Emeril but it really kicks up the flavor of any food and it honestly doesn’t scream Cajun.  It’s a mix of onion and garlic powders, salt, red and black pepper and other spices so it works really well with so many things.  I also use olive oil.  It’s a healthy fat and we all need it.  Use it.  With that in mind I grabbed those cute little baby cabbages (I wasn’t sure so I looked it up and they are in the cabbage family) and started a new recipe.

brussels sprouts by My Invisible Crown

I said it was super simple.  Just cut the ends off the brussels sprouts and peel the outside leaves away. Cut, toss, roast, sprinkle and eat.  Even my kids love them!  That’s crazy.  Until I started making them this way there’s no way they would have touched them (me either probably)!

My Invisible Crown

Sweet and Spicy Roasted Brussels Sprouts

  • 1 lb bussels sprouts, hard end trimmed, outside leaves peeled and cut in half
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon or more maple syrup

Preheat oven to 400.  Drizzle cut brussels sprouts with olive oil and toss to coat.  Sprinkle with Cajun seasoning and toss to coat.  Place in a single layer in a shallow pan and roast uncovered for 10 minutes stirring once.  Remove from oven, drizzle with maple syrup and roast for another 3 minutes.  Done!  Wow…so easy!!

Now, if you’re still considering whether to try these or not, go back up to the top and re-read the health benefits, ok?  Let me know when you make these for your family.  I love hearing what you guys think!!

As you read this I’m getting ready to leave for a blogging conference.  I’m so excited to learn all kinds of new things and come back to hopefully share them with you!!!

My Invisible Crown


  1. Cajun seasoning! I love that idea. I have a whole jar of it that I never use and now I know what I’m going to do with it. 😀 This looks delicious!

    • Thanks! I love sweet and spicy and I put Cajun seasoning on everything!!!


  1. Creamy Brussels Sprouts Soup with Crispy Chorizo - My Invisible Crown - […] normally roast mine but add sweet and spicy flavors to them.  This time I seared the sprouts in hazelnut…

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