Fiery Brussels Sprouts

Inspired by Chef Matt Cunningham’s hot appetizer from The Sinclair Kitchen, this Fiery Brussels Sprouts appetizer is an explosion of intense heat. Roasted brussels and red hot jalapeños fuel the burning hot sensation while aromatic blackstrap molasses smolders the palate. Each flaming bite will induce an uncontrollable chain reaction of blazing flavor.

Fiery Roasted Brussels Sprouts

When I skimmed the menu for a vegetable dish from the Sinclair Kitchen, my eyes were drawn to this inventive menu item. On top of the roof deck, I saw plates of this mouth-watering siren float from the kitchen to hungry patrons. Brussels, molasses, garlic, and walnuts…tossed with burning red hot jalapeños? Very enticing. Even though the setting sun still warmed my cheeks with its last fragments of sunshine, I wanted something hot. Really hot.

Fiery Roasted Brussels Sprouts

And it was amazing. So intense, that I’m scratching my nails on the wooden patio table reaching for a cold glass of water.

Fiery Roasted Brussels Sprouts

I just had to fire up a similar version in hopes to recreate the fierceness of the appie. As the brussels roast in the hot oven, the burning essence from the chile infuse into each sprout. With every passing minute in the oven heat, the sprouts and chile commensurate with passionate excitement and fury. Blackstrap molasses is folded into the chile heated brussels adding a smoldering flair. And you thought brussels sprouts are boring.

Fiery Roasted Brussels Sprouts

Once the final bite is taken, a lingering warmth permeates through your body which only leaves you craving for more.

Girl on fire.

Read more about my time at The Sinclair Kitchen.

Fiery Roasted Brussels Sprouts
Prep time
Cook time
Total time
Serves: 4
  • 2 lbs of Brussels Sprouts
  • 3-4 Red Jalapeño Chiles
  • 3 Tablespoons of melted Cooking Fat (coconut oil or bacon fat)
  • 1 teaspoon of Salt
  • 3 Garlic Cloves
  • 1 Tablespoon of Apple Cider Vinegar
  • ⅓ cup of Chopped Walnuts
  • 1 Tablespoon of Blackstrap Molasses
  1. Preheat oven to 400F.
  2. Cut the brussels sprouts in half and slice the jalapeño chiles across its length to create circles. Reserve a few chile pieces for garnish.
  3. Toss the brussels and chiles (and the seeds) with the cooking fat. Spread flat over a roasting pan and sprinkle with salt.
  4. Slice the garlic thin and let soak in the apple cider vinegar.
  5. Bake at 400F for about 25 minutes. Mix the brussels around about halfway through to ensure even roasting.
  6. After 25 minutes of baking, add the garlic, vinegar, and walnuts. Bake for another 10 minutes. Remove from the oven when a lot of the brussels are lightly browned.
  7. Mix in the molasses. Throw in more chiles if you can handle the heat :)



      • Matt says

        My pleasure, just glad you liked everything and had a good time! This brussels dish is actually one of my all time favorites, we have a huge menu change coming up, but the brussels will be staying for sure :)

        Next time you’re in, feel free to say hi!

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