Harissa Maple Glazed Brussels Sprouts
My kids love Brussels Sprouts. I know that makes me a very lucky mom! lol! The first time I made Harissa Maple Glazed Brussels Sprouts, I was afraid that the spicy heat would turn them off and I would ruin a good thing. Turns out I had nothing to worry about. I set a batch out on the counter while I was testing the recipe. My daughter kept walking back into the kitchen to grab a few. As my husband and son came through, they did the same thing. We all kept saying, “Wow! Those are really good!” They are addictively good.
Harissa Maple Glaze
Harissa is a North African hot sauce, or paste, that is made with chili peppers, paprika and olive oil, along with other spices and ingredients depending on who is making it. It is usually gluten free, but always read the packaging just to be sure. You can find it in some grocery stores, on Amazon and at Whole Foods. Harissa definitely packs some serious heat, so a little goes a long way. I use 1 tablespoon in the glaze and I would say that the finished impact is moderately spicy. It has a wonderful flavor beyond the heat. The maple syrup balances the heat in the glaze. And the acid from the rice vinegar tames the heat so that you can taste the flavors of the harissa without burning your tastebuds. The Harissa Maple Glaze comes together quickly and easily on the stove top while the Brussels Sprouts are roasting in the oven.
Crispy Roasted Brussels Sprouts
The most important thing to keep in mind when roasting Brussels Sprouts is not to crowd the pan. They need room between them to let moisture escape. Otherwise they get steamed and soggy. Just like 20 people packed into a small room… they would come out sweaty. And no one wants sweaty sprouts… so give em room;-) After you wash, trim and cut the sprouts in half, drizzle your oils on and season with salt. Make sure they are evenly coated. Because you want every bite to be delicious, right?!?! Then spread them out on a baking sheet or sheets. With plenty of room between them…
When they come out of the oven, they will be fork tender with crispy dark brown leaves on the outer layer. That dark brown leaf is called char, partially burned spots on the Brussels Sprouts. The char adds smokey deliciousness that just makes them that much better.
Pour the Harissa Maple Glaze on top of the Roasted Brussels Sprouts and they are ready to gobble up! Try serving them with Browned Butter Mashed Sweet Potatoes and Browned Butter and Sage Scallops or Sweet and Spicy Chicken and Sweet Potato Fries. Lots of great options for a fantastic and flavor-packed meal!
Harissa Maple Glazed Brussels Sprouts
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For the Brussels Sprouts:
- 2 Lbs fresh brussels sprouts (rinsed, trimmed and cut in half)
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- salt to taste
For the Harissa Maple Glaze
- 4 Tbsp seasoned rice vinegar
- 1 tsp cornstarch
- 1 Tbsp Harissa (jarred, store bought, more or less based on your taste)
- ½ cup maple syrup
- 1 Tbsp sesame oil
Instructions
- Preheat oven to 400 degrees and line baking sheet(s) with parchment paper.
- Rinse, trim and cut Brussels Sprouts in half. In a large bowl toss/stir Brussels Sprouts with olive and sesame oils. Season with salt and toss/stir to coat evenly.
- Pour sprouts onto baking sheet(s) making sure not to crowd the pans (otherwise they will get steamed instead of getting crisp). Roast for 25-30 minutes, stirring every 5-10 minutes so that they are evenly browned.
- While the sprouts are roasting in the oven, combine rice vinegar with cornstarch in a saucepan, add Harissa, maple syrup and sesame oil. Stir to combine and turn heat to medium-high. Let it come to a boil, thicken and reduce slightly, stirring frequently.
- Remove the roasted sprouts from the oven, transfer them to a serving bowl and pour the Harissa sauce on top. Stir to coat evenly and serve!
