roasted spicy brussels sprouts

Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that way so much, in fact, that I was planning to serve a dish of those simply prepared beauties on Thanksgiving.

Over the weekend, however, I was flipping through an older issue of Fine Cooking magazine, and I came upon this recipes for Roasted Brussels Sprouts with Wild Mushrooms and Cream. The Brussels sprouts looked too delectable not to make! I decided to play with the recipe a bit- I left out the mushrooms, threw in some some fennel and leeks, decreased the cream, and spiced it up with a few generous pinches of Aleppo pepper- and gave it a test run yesterday.

My family devoured this dish: the crispy on the outside/soft on the inside Brussels sprouts are just wonderful when coated with the just-creamy-enough sauce, and the bright, mild kick of the Aleppo pepper makes them taste even more heavenly. I’m planning to make these again for Thanksgiving, with Brussels sprouts that I grew in my garden.

Recipe for Creamy, Spicy Brussels Sprouts

Yield: serves 4-6

Cayenne or crushed red pepper may be used instead of the Aleppo pepper, but these are hotter, so add with care.

Ingredients:

*about 8 cups of Brussels sprouts, trimmed and cut in half if large
*1 cup chopped fennel
*1 leek, trimmed and sliced (bottom part only)
*4 tablespoons olive oil, divided
*coarse sea salt
*freshly ground black pepper
*1 tablespoon unsalted butter
*2 large shallots, thinly sliced
*1/4 cup cooking Sherry (or other cooking wine)
*1/2 cup heavy cream, preferable raw/organic
*Aleppo, cayenne pepper, or crushed red pepper- optional, and to taste

Directions:

1. Preheat oven to 400 degrees F.

2. Toss vegetables in a bowl with 3 tablespoons of the olive oil. Spread out in an even layer on a baking sheet and sprinkle with coarse salt and freshly ground pepper. Roast, turning once or twice, until tender and browned (some sprouts will be more browned than others), about 25-30 minutes. Remove from the oven and set aside.

3. Heat a cast-iron or other skillet over high heat. When the pan is hot, add remaining tablespoon of olive oil and the butter. When the butter has melted, reduce heat to medium and add the shallots. Cook, stirring occasionally, until soft and fragrant, 2-3 minutes. Add the wine and cook, still over medium heat, until the liquid reduces by half, about 1 minute.

4. Turn heat down to low, add the cream, and stir it around. Add the vegetables to the skillet, and cook, stirring occasionally, until they are warmed through and coated with the sauce, 2-3 minutes.

5. Serve warm, seasoned to taste with Aleppo pepper, cayenne pepper, or crushed red pepper, and more coarse sea salt.

adapted from the recipe for Roasted Brussels Sprouts with Wild Mushrooms and Cream which appears in the Oct/Nov 2010 issue of Fine Cooking magazine.

Brussels-sprouts-recipe

More delicious Brussels sprouts for your viewing pleasure:
Fish Sauce Roasted Brussels Sprouts from Running with Tweezers
Caramelized Brussels Sprouts from Eat, Live, Run
Spicy Roasted Brussels Sprouts with Sriracha and Mint from White on Rice Couple
Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan from Kalyn’s Kitchen
Roasted Brussels Sprouts with Pecans from The Parsley Thief

 

45 Comments

  1. 1

    Jessica / Green Skies and Sugar Trips — November 22, 2011 @ 12:32 pm

    I LOVE Brussel Sprouts!!!! (just had to get that out there)

    But I had never thought to add cream, or fennel…. I’m sure a purist sometimes. (sometimes lol) But this sounds divine, and since I get to make them twice this week, I will DEFINITELY try them this way.

    Thanks Winnie!

    • Winnie replied: — November 28th, 2011 @ 9:01 am

      Thanks Jessica…the cream sinks in and makes ‘em taste delicious :)

  2. 2

    Barbara | Creative Culinary — November 22, 2011 @ 12:40 pm

    These look soooo good Winnie, I wish I had some sprouts in my fridge right now; they would soon be in my tummy!

    • Winnie replied: — November 28th, 2011 @ 9:04 am

      Hope you give them a try sometime Barb!

  3. 3

    Kathryn — November 22, 2011 @ 12:41 pm

    What an awesome recipe. I’m always a bit hesitant of brussels sprouts (bad childhood memories!) but these look absolutely delicious and I love your description of their texture. Yum!

    • Winnie replied: — November 28th, 2011 @ 9:05 am

      Brussels sprouts cooked poorly are a sad thing indeed. Hope you’ll give these a try :)

  4. 4

    Hannah — November 22, 2011 @ 1:23 pm

    I’m a sprouts fan and these look divine. I love Aleppo pepper, too! I have sprouts in my fridge and will try this week. Happy Thanksgiving!

    • Winnie replied: — November 28th, 2011 @ 9:05 am

      Thanks Hannah!

  5. 5

    Chelsea @ Naturally Sweet Recipes — November 22, 2011 @ 2:05 pm

    This looks amazing! I love brussels sprouts, and this looks like an incredible way to eat them. What a lovely dish for thanksgiving! Thanks! Hope you have a great holiday!

    • Winnie replied: — November 28th, 2011 @ 9:12 am

      Thanks and I hope you had a great holiday, too!

  6. 6

    Chelsea @ Naturally Sweet Recipes — November 22, 2011 @ 2:07 pm

    This looks amazing! I love brussel sprouts, and this looks like an incredible way to eat them! What a lovely thanksgiving dish! Thanks! Hope you have a great holiday!

  7. 7

    katie {the parsley thief} — November 22, 2011 @ 2:12 pm

    YUM! I love brussels sprouts!! These look so good. I love that you mixed them with fennel – another favorite of mine.
    Thanks for the link too :) Have a great holiday! xoxo

    • Winnie replied: — November 28th, 2011 @ 9:15 am

      Hope your Thanksgiving was terrific, Katie!

  8. 8

    Kalyn — November 22, 2011 @ 7:11 pm

    I’m not usually the type of person who says OMG, but I feel like saying it over this recipe. I’m positive this must taste fantastic! Hope you have a great Thanksgiving!

    • Winnie replied: — November 28th, 2011 @ 9:15 am

      Thanks Kalyn! And I hope your holiday was wonderful, too.

  9. 9

    Jessica @ How Sweet — November 22, 2011 @ 8:10 pm

    Never have tried cream in my brussels! I must.

    • Winnie replied: — November 28th, 2011 @ 9:15 am

      Yes. You must :)

  10. 10

    Amelia from z tasty life — November 23, 2011 @ 4:46 am

    Winnie: bruSsels sprouts can be so intimidating but once you find the right rcipe…and this one seems it… they are so wonderful! I am impressed that you grew your own: i hav not tried to grow them yet: any tips? Am i too late to plant some now?
    Also, here is the recipe i use for mine: roasted with balsamic viegar and fennel seeds (so good): http://www.ztastylife.com/2009/11/3-hearty-tasty-vegetable-sides.html. Happy thanksgiving!

    • Winnie replied: — November 28th, 2011 @ 9:19 am

      Amelia here in NY they need to be planted in the spring for a fall harvest…they take a LONG time to grow. I don’t know about down South…
      Yours sound delicious!

  11. 11

    Butternut Squash Soup with Cider Cream and Some of my Favorite Food Bloggers! « The Heritage Cook — November 23, 2011 @ 8:43 am

    [...] Healthy Green Kitchen [...]

  12. 12

    brandi — November 23, 2011 @ 10:45 am

    i may need to try this. my husband isn’t a huge fan of brussels, but he did like the slaw i made a few weeks ago.

    • Winnie replied: — November 28th, 2011 @ 9:24 am

      I think roasting them makes them really good. Hope you’ll give them a try!

  13. 13

    kerry — November 23, 2011 @ 1:51 pm

    I want to eat these. I love that you can browse through magazines, see a recipe you like, totally get inspired by it and change it, and cook up something delicious. = a true chef!

    • Winnie replied: — November 28th, 2011 @ 9:25 am

      Love you xoxo

  14. 14

    Katherine Martinelli — November 23, 2011 @ 3:42 pm

    I love Brussels sprouts and this dish looks ah-mazing. The perfect addition to the Thanksgiving table. Can’t wait to try this recipe. Happy Thanksgiving!!

    • Winnie replied: — November 28th, 2011 @ 9:26 am

      Happy belated T day back to you, Katherine!

  15. 15

    Sophie — November 23, 2011 @ 4:29 pm

    What a festive & alternative brussels sprouts recipe! A real winner too! :)

    Another must try of yours, Winnie! ;)

    • Winnie replied: — November 28th, 2011 @ 9:29 am

      Thanks so much Sophie!

  16. 16

    Paula — November 23, 2011 @ 9:20 pm

    These couldn’t look anymore deliciously rustic if they tried. Beautiful looking dish Winnie.

    • Winnie replied: — November 28th, 2011 @ 9:31 am

      Thank you Paula ;)

  17. 17

    France @ Beyond The Peel — November 25, 2011 @ 11:37 am

    Hi Winnie, What a beautiful creation. I won’t bother waiting until Thanks Giving to roll around again to make these. Brussel sprouts are good any time! I especially love the fennel and sprout combo. It’s a flavor combination that I am sure compliments each other nicely.

    • Winnie replied: — November 28th, 2011 @ 9:34 am

      Yes I really loved the fennel in here! Hope you are well, France, and thanks for your sweet comment.

  18. 18

    Monet — November 25, 2011 @ 10:22 pm

    I’ve been looking for a good brussels sprout recipe for my Christmas table. Thank you for sharing with me. These are making me hungry! I hope you are having a relaxing weekend with family and good food. Many blessings this week, my friend!

    • Winnie replied: — November 28th, 2011 @ 9:35 am

      Aw, thanks Monet. I did have a great weekend. Hope you did, too.

  19. 19

    Nicola @ unhip squirrel — November 26, 2011 @ 3:51 pm

    I’ve never thought of spicing up brussels with peppers. Also, the addition of fennel… YUM! Thanks for all your delicious recipes. :)

    • Winnie replied: — November 28th, 2011 @ 9:39 am

      Thanks Nicola…you’re so sweet!

  20. 20

    Gail — November 27, 2011 @ 10:59 am

    This sounds absolutely delicious, Winnie!

    • Winnie replied: — November 28th, 2011 @ 9:40 am

      Thanks, friend! See you soon xoxo

  21. 21

    The Wimpy Vegetarian — November 27, 2011 @ 4:07 pm

    I love brusslies and have some in the refrigerator right now. This looks like a great addition to my casual post-Thanksgiving dinner tonight. Hope you had a great Thanksgiving, Winnie!

    • Winnie replied: — November 28th, 2011 @ 9:40 am

      Thanks Suzanne! Hope you had a great holiday, and a great birthday, as well.

  22. 22

    Meagan — November 27, 2011 @ 10:27 pm

    This may be my second comment. This looks so good. I shared the link on my blog :D

    • Winnie replied: — November 28th, 2011 @ 9:40 am

      Thanks so much Meagan!

  23. 23

    Oui, Chef — November 29, 2011 @ 8:00 pm

    Lucky me….I have some fresh aleppo pepper in my spice rack. Yippee!

  24. 24

    Fall Produce Guide - The Sprouting Seed — September 22, 2013 @ 11:20 pm

    [...] Tips: Compact, small, bright green sprouts are best. Storage: Store in the refrigerator in an air-tight container. Be sure there is no moisture on the brussels sprouts. Recipe: Roasted Brussels Sprouts and Bacon, Roasted Brussels Sprouts with Cream and Aleppo Pepper [...]

  25. 25

    Sherrie | With Food + Love — November 19, 2013 @ 12:25 pm

    Brussels sprouts and cream, umm what’s not to love?! These looks so scrumptious Winnie. I included them in my 20 Veggie Side Dishes for Potluck and I will be sharing them this week. YUM, YUM, YUM!

    XO SHERRIE

Leave a Comment