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Hop on the Brussels bandwagon; you won't be sorry.

I love this recipe for Brussels sprouts because it's not your typical bacon and maple syrup number. Not that I don't like versions including those two ingredients, I do. But I'd like to say that given the homely spout's unusual flavor (bitter, mineral-heavy), pairing it with contrasting flavors is nice. As with this, I'm using the sweet calm of mint and the smoky heat of chili flakes to bring out the earthiness. Different can be very good.

Notes: Olive oil is extra-virgin.


Ingredients: 1 lb. brussels sprouts, rinsed and halved, 2 tbsp. Balsamic vinegar, 2 tbsp. dark brown sugar, 2 tbsp. olive oil, 1/2 tsp. sea salt, 1 tsp. cracked pepper, 1 tsp. red chili flakes, 2 tbsp. tahini, 1 tbsp. chopped mint leaves.

Serves 2-3.

1. Preheat the oven to 400* and line a baking sheet with parchment paper.

2. Toss brussels sprouts with olive oil, balsamic vinegar, brown sugar, sea salt, pepper, and chili flakes. Place them on the prepared baking sheet flat-side down.

3. Roast for 25-30 minutes, tossing halfway through until browned and caramelized. Remove and drizzle with tahini. Sprinkle with chopped mint. Serve immediately.

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