Liven up your holiday table with these Honey Chipotle Brussels Sprouts. They’re oven roasted, then tossed with honey chipotle sauce in the final minutes of cooking for a flavorful twist on a classic.
BE PICTURED IN; CHARACTERIZED IN:
Holiday side dishes are tricky beasts. People expect what they expect – the classics: mashed potatoes, turkey, gravy. They should not venture too far from the standard realm of supplements for fear of causing disappointment or anger.
Brussels sprouts for the holiday table
Brussels sprouts are always a standard on my holiday table. Most of the time I keep them plain, either toasted with salt and pepper and a sprinkling of parmesan, or shredded into a light appetizer salad and tossed with apple cider vinaigrette and dried cranberries.
These Roasted Honey Chipotle Brussels Sprouts are perfect on your table spread but with a fun twist. Slightly spicy and sweet, they pair well with any protein you would serve up during the holidays, whether it’s roast turkey or even something as hearty as prime rib.
How to buy chipotle peppers
There are a number of options when looking for chipotle peppers. For this type of application, I prefer the cans in adobo sauce, which is a deep, slightly spicy, red sauce.
The peppers are easy to prepare by scraping out the seeds and then smashing the flesh. You can also use the sauce itself in recipes, which this one does. Small things have a big impact.
Double roast your Brussels sprouts
I like to roast Brussels sprouts on a fairly high heat so they caramelize, but this will burn the honey and chipotle mixture if you leave it on all the time.
So I recommend roasting the sprouts alone with a little olive oil, salt and pepper, then tossing them about halfway with the flavorful sauce and returning them to the oven to finish roasting.
Since your oven will most likely be jam-packed during the Christmas season, you can roast the first sprouts in advance. Then just toss them with the chipotle honey sauce and toast them a second time just before serving!
Scale the recipe for large crowds
As written, this recipe makes enough for four people, but it easily doubles, and you could probably get three batches of the recipe from one can of chipotle peppers.
More Brussels sprouts ideas!
- Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
- Shaved Brussels sprouts with lemon
- Brussels sprouts with roasted almonds
- Brussels sprout gratin
- Brussels sprouts with bacon and chestnuts
Honey Chipotle Roasted Brussels Sprouts
This recipe is easy to double and while leftovers are fine when reheated, the sprouts are best straight out of the oven when they’re still crispy on the edges.
ingredients
-
1 lb Cauliflower
-
2 tablespoon olive oil
-
1/4 teaspoon Salt
-
1/4 teaspoon black pepper
-
2 chipotle pepperfrom a can of chipotle in adobo
-
1/4 Cup honey
-
1 tablespoon Spanish spice and marinade mixfrom the chipotle can
method
-
Preheat oven to 400°F
-
Preparing the sprouts:
Halve the Brussels sprouts at the end and mix with olive oil, salt and pepper. Spread sprouts evenly on a baking sheet. Fry for 15 minutes.
-
To Make the Honey Chipotle Sauce:
Halve the chipotle peppers with a small knife and remove the seeds. Then chop up the peppers and add to a small bowl with honey and a tablespoon of canned adobo sauce.
-
Finish the sprouts:
Remove the sprouts from the oven and stir to ensure even cooking, then spread them out again in an even layer on the baking sheet. Mix in the honey and chipotle mixture, reserving a few tablespoons to finish the sprouts. Return to the oven and bake for another 10 minutes.
-
Surcharge!
Drizzle with the remaining couple of tablespoons of sauce and serve the sprouts warm.
| nutritional information (per serving) | |
|---|---|
| 175 | calories |
| 8g | Fat |
| 27g | carbohydrates |
| 3g | protein |
