It’s that time of the year again when cooler temperatures call for warm comforting meals. Having fall vegetables on hand, like squash, brussels sprouts and sweet potatoes, definitely comes in handy. For this side dish, I am using one of my favorite vegetables along with togarashi spice for some heat.
I love using brussels sprouts as a side option for weeknight meals. They are very versatile. Sometimes, I roast them in batches and repurpose as needed in other meals.
Togarashi is a Japanese spice mixture that contains red chili pepper, sesame seeds, ginger, orange peel, nori and poppy seeds. I like Ocean Halo’s Shichimi Togarashi (not sponsored). You would normally utilize it as a finishing spice on a noodle dish, like ramen. However, the spice blend can also be used as a seasoning.
You only need a little of the togarashi since it packs a lot of heat, unless you don’t mind the heat. To balance the flavors and tone down the spiciness of the togarashi, I added in some maple syrup.
Maple Togarashi Brussels Sprouts
Togarashi and maple seasoned brussels sprouts
- 1 lb brussels sprouts
- 1½ tbsp maple syrup
- ½ tbsp shichimi togarashi spice blend
- 1½ tbsp olive oil (extra virgin)
- salt
Preheat oven to 425°. While the oven preheats, trim the ends of the brussels sprouts and remove the outer leaves. Halve the brussels sprouts with a knife.
Add olive oil, togarashi spice and maple syrup to a bowl and stir. Add the halved brussels sprouts and season with salt.
Add the seasoned brussels sprouts to a sheet pan and roast for about 35 – 40 minutes or until they get a crisp exterior and tender on the inside. Taste and sprinkle with more salt if desired.
