thanksgiving brussels sprouts

Crispy Sweet & Spicy Thanksgiving Brussels Sprouts

Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at

These Thanksgiving Brussels sprouts will be the favorite side at the table.

Side dishes tend to steal the show when it comes to Thanksgiving dinner. It’s nice to have a delicious vegetable dish among all the hearty sweets and sides.

Elena Davis shares her recipe for crispy Thanksgiving Brussels sprouts that are worthy to be among the classic spread. They have the perfect amount of sweet and spicy flavors, and they’re ready in less than 30 minutes! The key to getting perfectly crispy Thanksgiving Brussels sprouts is baking them at a high temperature in the oven. Elena recommends using aluminum foil on a baking tray rather than parchment paper for best results.

For more recipes and ideas from Elena, you can connect with her online at @CucinabyElena and


Crispy Thanksgiving Brussels Sprouts


  • 1 lb. brussels sprouts, cleaned
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt


  • 2 tablespoons butter, melted
  • ½ teaspoon chili powder or Calabrian chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoons sea salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon maple syrup
  • 1 teaspoon honey


  1. Preheat oven to 400-degree F. Line a large baking sheet with aluminum foil and spray with cooking spray or rub the pan with butter. Do not use parchment paper, or they will steam.
  2. Boil a large pot of water and add salt. Prepare Brussel sprouts by peeling off the exterior shell, if damaged, and cutting off the stems.
  3. Blanch the cleaned Brussel sprouts for 3-4 minutes, or until fork tender, in the boiling water. Remove the sprouts and place them into a large bowl. Cool for 5 minutes or place them in an ice bath for 30 seconds. Pat them dry with paper towels.
  4. Cut the Brussel sprouts in half (this will help them get more sauce than leaving them whole). Toss them with olive oil and salt. Roast the Brussel sprouts in the oven for 20-25 minutes or until golden brown and crispy edges. Roast and stir halfway through cooking time.
  5. In a small bowl combine melted butter, chili powder, paprika, salt, red pepper flakes, honey, and syrup and whisk until combined.
  6. Remove the tray from the oven and toss the crispy Brussel sprouts with the prepared sauce. Place on a large flat serving platter and serve hot!

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