top-down pic of crispy sweet & spicy brussels sprouts by How Sweet Eats


If you haven’t jumped on the crispy roasted brussel sprout situation yet, now is the time.  Somehow these little gems have moved from last position on the vegetable scale to the most popular side dish at all the trendiest restaurants.  If you are on the hunt for the tastiest brussel sprout recipe ever, this is it (no exaggeration).  Thanks to Jessica Merchant of How Sweet Eats for sharing it with all of us.  Jessica is a true creative and immensely talented at putting simple and delicious recipes together.  We recently interviewed her on our podcast (listen here) and loved hearing all about how she got started as a food blogger nearly 10 years ago, where she finds her inspiration, and how motherhood has changed her life.



These tiny cabbages are so delicious.  We are currently crushing hard on brussel sprouts and this recipe is the perfect combination of sweet and savory.  Each bite delivers on flavor and texture.  Our favorite part is all the little crunchy slightly burnt salty pieces.  It doesn’t hurt that sprouts are crazy rich in vitamin K, vitamin C, and fiber.  They promote gut health, work against inflammation, and are rich in antioxidants.


Grid pics of sweet and spicy brussel sprouts preperation


This recipe is super simple and a total crowd-pleaser.  Another bonus is how great these sprouts are as leftovers.  Throw them in your morning scramble, on a pizza, or add them to a hash with meat and sweet potatoes.  They are good cold or reheated and the options are endless so roast up a double batch to have them on hand.  We know you’ll love this recipe and anything Jessica comes up with.  Make sure to head over to her site How Sweet Eats and check out all her incredible recipes.  The gorgeous photos will get you in the door, her approachable humor keeps you smiling, and the awesomeness of the recipes will have you coming back for more.  Enjoy!


Sweet & Spicy Brussel Sprouts
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Yield: 4

Sweet & Spicy Brussel Sprouts


  1. 2 lbs brussels sprouts (halved or quartered)
  2. 1/4 Cup chili garlic paste
  3. 1/4 Cup low-sodium soy sauce (or Tamari)
  4. 3 Tbls honey
  5. 2 Tbls hoisin sauce
  6. 2 tsp toasted sesame oil, for drizzling


  • Preheat oven to 425F
  • Line a baking sheet with foil or parchment paper
  • Add the brussel sprouts to a large bowl
  • In a smaller bowl, whisk together the soy sauce, chili garlic paste, honey and hoisin until combined
  • Pour the sauce over the sprouts and toss until covered
  • Place the sprouts on the baking sheet and toss some more if necessary
  • Drizzle with sesame oil
  • Roast for 25-30 minutes, or until crispy and bubbly



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