Hello & Happy Thursday!!
I wish I could say that I always loved brussels, but when I was growing up they were never in my home. I don’t think I really had the chance to get into the whole brussle world until 2009..
but when I did, I was hooked.
Whether it was the texture, the color, or the fact that they just look like the tiniest lil baby cabbages I’ve ever seen.. they became my new found favorite.
I first explored enjoying them with truffle oil (faves), then garlic and rosemary (another fave), then a balsamic reduction, and a few months ago miso!!
These Bbq Brussle came to light as I wanted to explore homemade bbq sauce last summer and was just searching for anything and everything I could use it with.
and poof, the Bbq Brussels were created!!
Although I’ve never come across a Bbq Brussel, that doesn’t mean that its an obscure creation lol..
It just means that people don’t realize the amazingness of the combination of the two yet!
If you love a sweet & smoky homemade bbq sauce, have an affinity for Brussels, this recipe for Bbq Brussels will rock your world!!
Why this recipe rocks:
Sauce is classic and good with everything!
Will make even those who loathe brussels become a new found fan
Great for kids!
Great for a vegan side at a bbq
- 1 pound fresh brussels sprouts
- Olive oil as needed
- Sea salt as needed
- 1 tsp extra virgin olive oil
- 1 medium-sized sweet onion, chopped finely
- 3-4 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes (less if you don’t like it spicy)
- 16 oz tomato paste
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/3 cup Siracha
- 3 tsp liquid smoke
- 3 tbsp vegan worcesterchire
- 1 tbsp soy sauce
- 1 cup water
- In a large saucepan, sauté the onion in oil on medium heat for about 5-7 minutes. Add the garlic and sauté for another minute.
- Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure it doesn't burn.
- For more tangyness add additional apple cider vinegar, for more sweetness add more brown sugar. Remove from heat and let cool.
- Preheat oven to 400°F and set a rack on the very top.
- Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut brussels for a minute in water to clean them.
- Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.Place in the oven on the top rack for 50-60 minutes. (while they are baking, make BBQ sauce) After 20 and 40 minutes (rotate midway through & remove extra crispy pieces). Coat in warm bbq sauce and serve!
- Remove brussels from the oven after 50 to 60 minutes, once all brussels are nice and crispy.
- Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!
- BBQ Sauce yields 2 1/2 cups