Well now, isn’t this a fine kettle of fish! I reckon you’ve never quite heard of cooking brussels sprouts with a little zap before. Buckle up, we’re off to spicy town! Cooking, for me, is like painting on a canvas. Each ingredient adds a different texture and color, creating a masterpiece that tickles your taste buds.
Uh-oh! Did I just hear you groan at the mention of brussels sprouts? Forget those soggy green globes you dreaded as a kid and hold on to your hat! We’re preparing spicy brussels sprouts that’ll light a fire under your dinner plate.
First things first, let’s pick out fresh, green, tightly wound sprouts. You might like to think that size doesn’t matter but when it comes to brussels sprouts, it surely does. The smaller the better, they pack a wallop of flavor!
Now, like a kid in a candy store, I rummage through my spice rack. A pinch of that and a dash of this – paprika, chili powder, black pepper. But brace yourselves, my pièce de résistance is the cayenne pepper – the cherry on top that gives it the spicy kick!
Hold your horses, before you start tossing everything together, remember this pearl of wisdom – preheat your oven. High heat and a quick roasting time make for sprouts that are tender on the inside yet crispy on the outside. Jazz it up by tossing the sprouts in olive oil and spices, arrange them on a baking tray, and into the oven they go.
Words of caution though, these aren’t your run-of-the-mill bland brussels sprouts. Packed with a punch, these spicy beauties might just set tongues wagging and have your guests coming back for seconds, or even thirds! You’ve been warned, folks! Now get in there and give it a whirl!
Let’s Get To Work!
- Gather your ingredients. You’ll need:
- 1 lb brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Preheat your oven to 425°F (220°C).
- Rinse brussels sprouts and pat dry with a clean dish towel.
- Trim off the ends of brussels sprouts and remove any yellow leaves.
- Cut the brussels sprouts in half, lengthwise.
- In a large mixing bowl, toss the halved brussels sprouts with olive oil.
- Sprinkle paprika, chilli powder, black pepper, and cayenne pepper over the sprouts. Add salt to taste.
- Toss until all the sprouts are evenly coated in oil and spices.
- Line a baking tray with baking paper.
- Arrange the sprouts on the baking tray in a single layer.
- Roast in the preheated oven for about 20-25 minutes, or until crispy and slightly charred.
- Serve hot and enjoy your spicy brussels sprouts!
That was fresh!
