Sweet and Spicy Roasted Brussels Sprouts

I made this recipe weeks ago with the intent of having it posted with plenty of time prior to Easter, but life has been busy! I’m reminded daily just how busy it is being a mom of five kids and sometimes that means that a recipe I plan to post doesn’t quite get done in time. But these sweet and spicy roasted brussels sprouts were too good not to share prior to Easter, so here they are! The good news is they’re so easy to make, so you can absolutely have them served at your Easter dinner. These brussels sprouts are a little sweet, a little spicy, and topped with a mustard aioli along with lots of fresh chives. I can’t think of a meal where these wouldn’t be the perfect side dish, and they belong on your Easter table.

The key to getting the perfect char on these Brussels sprouts is roasting them at a high temperature and starting them out cut side down. I also like to use two rimmed baking sheets to make sure they have plenty of space. When you’re roasted vegetables and crowd the pan, they tend to not get as crispy and caramelized. The same thing happens when you’re searing meat! If you crowd your pan or skillet, you won’t get those crispy edges that you’re looking for. And trust me, you want all that crispy char on theses! The brussels sprouts are tossed in a simple mixture of olive oil, honey, salt, pepper, and red pepper flakes. You can adjust the amount of red pepper flakes based on how spicy you want them to be!

While the brussels sprouts are roasting, make your mustard aioli by mixing together mayo, Dijon mustard, lemon juice, sriracha sauce, and salt and pepper. Drizzle this over the cooked vegetables and sprinkle with lots of fresh chives. I cannot get enough of these! Sometimes I’ll take them straight from the pan and dunk them directly in the aioli. One final tip, as you are cutting the ends of your brussels sprouts, sometimes the outer leaves come off. Add those to the bowl when to toss the brussels sprouts before cooking and make sure they make their way onto the pan. These get as crunchy as potato chips and may be my favorite part of the whole dish. Keep an eye on them so they don’t burn! Make this recipe for sweet and spicy roasted brussels sprouts and comment below when you do, I’d love to hear what you think!