It is fall and brussels sprouts are officially in season and I. Am. EXCITED! You can spin an easy brussels recipe a million ways. They are a versatile little vegetable and while they do tend to stink up your kitchen... Okay, okay fine... The whole house! I've found that roasting them mitigates some of this. So, in the Brossette household, that is the only prep for brussels. Roast or bust.

If you live in Texas, you might be familiar with Uchi or Uchico. We have one Uchi location here in Dallas and it is hands down my favorite restaurant for a fun night out or a special occasion - from the ambiance when you walk in to the sweet people who greet you at the front - even the valet crew is awesome - to the treatment we recieve from the moment we walk in the door to the time we leave. There is no wonder they stay booked with reservations! We go every year for our Anniversary... Well, I make it sounds like we've been married quite some time -- we've gone the past two years for our anniversary - which is every anniversary we've ever celebrated since being married. 🙂 And, it is my request to go, just the two of us, for my birthday every year. It's so fun - we start the night with a little champagne, we sit at the sushi bar with our favorite chefs - Jeff or Qu and share a bottle of wine and eat the most incredible sushi. And then, what I save for last? Two order of their brussels sprouts. That's right - brussels sprouts for dessert! My clients would kill me and fire me on the post if I ever suggested such an absurd notion. But for me? These brussels sprouts are everything I want - they are sweet, salty, spicy - they have that "umami" - that rich, depth of flavor and texture and pure joy in every bite.

...so, that is where this recipe was born. I do not fry mine, obviously. But by setting the oven temp to 400 - these little things get a crispy top layer and then the sriracha and balsamic wets them just enough to soften the texture but keeps a little crunch. I mean... I could go on and on. You must go and make these! They could potentially change your life! I'm just sayin! And then, go to Uchi! Run! Don't walk! And then tell me how theirs compare to my recipe!

Yields1 Serving
 1 lb brussels sprouts, ends removed and halved
 sea salt
 coconut oil cooking spray
 2-3 tbsp sriracha
 1 tbsp balsamic glaze
1

Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.

2

Place the brussels cut-side-down (this is important!) and arrange so they are not touching.

3

Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)

4

Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.

5

When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

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Ingredients

 1 lb brussels sprouts, ends removed and halved
 sea salt
 coconut oil cooking spray
 2-3 tbsp sriracha
 1 tbsp balsamic glaze

Directions

1

Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.

2

Place the brussels cut-side-down (this is important!) and arrange so they are not touching.

3

Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)

4

Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.

5

When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

Sriracha and Balsamic Glazed Brussels Sprouts