Roasted Brussels Sprouts with Cream and Aleppo Pepper

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.

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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

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Recipe for Creamy, Spicy Brussels Sprouts

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


  • *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


  • 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.

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45 thoughts on “Roasted Brussels Sprouts with Cream and Aleppo Pepper”

  1. 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!


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  3. 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!

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

  5. 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!

  6. 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.

  7. 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!!

  8. 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!

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    • 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!

  10. 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!

  11. 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

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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!