I don’t know if it’s a California thing or not. But having lived my whole life, thus far, in California I expect to find and eat most fruits and vegetables year round. Brussels sprout recipes tend to pop up in the Fall but they don’t seem like a one season food to me. In fact, I think they look like little baby spring cabbages. I love them raw, shaved thin with lemon and parmesan cheese but I also adore them when they are crispy and caramelized. And I never miss an opportunity to add a spicy element to food any chance I get!

I remember when I was a kid and I saw my first Brussels sprout. It wasn’t on a plate but in a field along the central coast of California. We were on a family camping trip along the coast and had pulled over to stretch our legs, or more likely to give my Dad a break from driving with pesky, noisy kids in the back seat. My brothers, a girlfriend of ours Diane and I jumped out of the car and started chasing each other around, as kids with more energy than they can contain, will do. And as kids will do, we made up a game. A plane was flying over head and we pretended to be prisoners that had escaped from the enemy, taking cover in the crop rows. To us, it was exciting and dangerous and we believed we might get caught. Ah, the days of imagination as your playmate. What fun we had!

After awhile it was time to hit the road again and I could hear my Mom calling for us to come back to the car. As I rolled over in the soil between the rows of plants for one last look at the plane overhead, I noticed, for the first time, small branches of the cutest little cabbages I had ever seen. They were adorable, as all small things are! I turned to my friend Diane, who was still laying in the row next to me, and asked if she knew what they were. She told me, “Russell sprouts.” Really? OK and I left it at that. I’d never heard of them before.

Later I asked my Mom about the “Russell sprouts” and she laughed and told me their real name, Brussels Sprouts. To this day when ever I see Brussels Sprouts I think of that day, all the fun we had hiding from the enemy plane, Diane and the “Russell sprouts”.

These Brussels sprouts are dedicated to that day. Roasted crispy with a burst of heat from the aioli just like our day that was filled with the spicy thrill of adventure. 

Crispy Brussels Sprouts with Spicy Aioli 

For the Brussels Sprouts: Preheat the oven to 425 degrees F.

Prep the Brussels sprouts by slicing off the end of each sprout and cutting them in half. Gently remove the loose leaves with your fingers.

Once you have peeled to the center of the sprout where the leaves are tighter, toss it in a large mixing bowl with the loose leaves. Different sizes and textures are more interesting.

In a small bowl, add the olive oil, vinegar and maple syrup and toss. Pour over the Brussels sprout leaves and parts. Season with salt and pepper.

On a baking sheet lined with foil, evenly spread the coated sprout leaves making sure not to overcrowd them so they will roast to crispy perfection. Use 2 large baking sheets if needed.

Bake at 425 degrees F for 20 minutes, check and stir. Continue baking for another 15-20 minutes or until leaves are crisp and caramelized.

For the Spicy Aioli: In a small bowl, combine the mayonnaise, Sriracha, smoked paprika, cumin, shallot, lime zest and juice and a pinch salt. Stir to combine and set aside.

When the Brussels sprouts are done, serve them in a bowl with the Spicy Aioli drizzled over the top with a side of aioli for extra dipping.