These Brussel sprouts are a new favorite in my home. Their glazed with a easy delicious marinade made with chipotle cinnamon spice rub, vegan Worcestershire sauce and fennel seeds. They flavor combination is absolutely delicious.
Lately I've been completely obsessed with Chipotle Cinnamon rub. It's amazing because chipotle and cinnamon are both incredibly aromatic with very distinct flavors. When combined together with other spices they both seem to mellow each other out and create a super comforting complex flavor. I've been using it on everything lately. Including using it as the base for marinade sauce. The addition of vegan Worcestershire sauce and chopped fennel seeds. The flavor is amazing.
About The Chipotle Cinnamon Rub
I purchase it already blended from Christina's my local favorite Specialty Spice Shop here in Cambridge. You can also make it yourself at home.
Here's what you'll need to make your own Chipotle Cinnamon Rub:
2 tablespoons brown sugar
2 tablespoons ground dried chipotle pepper
1 tablespoon paprika
1 tablespoon dry mustard powder
1 tablespoon ground cumin
1 tablespoon salt
Just mix it all together in a small bowl and use as needed. You can store it in a container for later use.
Tips for successful roasting
Make sure the heat is high - 400* is good general temperature for roasting. Keeping the heat high will give you that classic almost crispy coating. If the temperature is too low it will cause steam.. That is not what you want when roasting.
Place the food in an even layer - Every thing needs to have surface space on the sheet pan. Never pile food on top of each other when you roast. Everything needs it's own space to get nice and crispy. So always place the food in an even layer. I always use a large commercial size sheet pan for this reason. You can also use 2 sheet pans. Just make sure the food is not over crowded!
Use a non stick sheet pan - It just makes life easier.
Cook Time: 25 Minutes
Serves About 6
2 lbs. of Brussel Sprouts sliced in half
2 tbs of Chipotle Cinnamon Rub
2 tbs of extra virgin olive oil plus more for drizzling
1 tsp of soy sauce
2 tsp of vegan Worcestershire sauce - I use the Whole Foods 365 sauce. It happens to be vegan and super delicious.
1 tbs of fennel seeds roughly chopped
2 tbs of water or veggie broth if you have it
salt and pepper to taste
Preheat the oven to 400*
Mix together the marinade by combining the chipotle cinnamon rub, Worcestershire sauce, soy sauce, extra virgin olive oil, fennel seeds and water or broth in a small bowl and set aside.
Now spread the sliced Brussel sprouts on a large sheet pan in an even layer. I love using large commercial size sheet pans to prevent overcrowding. You can always use 2 sheet pans if necessary.
Drizzle the Brussel sprouts with about 2 tbs of extra virgin olive oil and a little salt and pepper.
Place them in the oven and cook for about 8 minutes on each side.
Remove them from the oven and brush or spoon on a generous amount of the marinade on on the sprouts and toss them with a spatula to make sure they are well coated and place them back into the oven and cook them for about 7-8 minutes on each side.. They should become nice and browned with slightly crispy edges.
Remove them from the oven and add salt and pepper to taste.
Just toss the Brussel sprouts on a large sheet pan. Drizzle them with extra virgin olive oil and a little salt and pepper.
Cook them in the oven for about 10 minutes on each side before adding the sauce.
After adding the marinade put them back in the oven for to get nice and crispy.
The finished product... I like to add a little extra chipotle cinnamon rub at the end.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me at @bevegan__ on Instagram or on Facebook and let me know what you think. Liking posts, leaving comments and sharing my content is super helpful and I always appreciate the support. Plus I really love seeing your recipe recreations.