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Firecracker Brussels Sprouts

Sweet firecracker brussels sprouts, bursting with a crash of vibrant flavor!

Orange Brussels Sprouts

Some of my favorite Fourth of July memories actually took place when I was growing up in Japan.

Every year, we would meet up after sunset in the local park with other Americans living abroad and set off fireworks into the sky. I remember the year we moved back to the States, being so disappointed to find out it wasn’t legal to buy fireworks and that we’d no longer be able to continue the tradition.

Then there was the year we spent the holiday camping at the beach, where one of my cousins introduced me to those pop snap noisemakers you throw on the ground. (Does anyone remember those things?) We ran around the campground after dark, throwing snaps at the ground and making friends with kids at neighboring camp sites.

Firecracker Brussels Sprouts

Roasted Brussels Sprouts

These sticky-sweet brussels sprouts burst with spicy citrus flavor immediately upon contact with your mouth… it’s like an edible version of those childhood pop snaps.

The super healthy recipe has just 5 ingredients and can be vegan, gluten free, and sugar free. If you’re serving it to kids or adults who aren’t big on spicy food, feel free to omit the hot sauce for a milder result that will still be delicious. The recipe serves 4 but can easily be doubled to suit a larger crowd.

Sweet & Spicy Firecracker Brussels Sprouts Recipe

Firecracker Brussels Sprouts

You Might Also Like: Sticky Sesame Brussels Sprouts

Firecracker Brussels Sprouts

Yield: 4 servings
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 lb brussels sprouts, cut in half
  • 1 tbsp oil (or oil spray for fat-free)
  • 1/2 tsp salt
  • a few shakes pepper, if desired
  • 1 tbsp sweetener of choice
  • 1 tsp hot sauce (omit for non-spicy)
  • 1 tsp orange zest, plus 2 tsp juice


Preheat the oven to 400 F. Line a baking sheet with parchment, and set aside. Toss sprouts, oil, salt, and pepper in a large bowl until evenly coated, then place in a single layer on the baking sheet. Bake on the center rack, 15 minutes, then stir. Bake an additional 10-15 minutes or until done to your desired texture. Transfer back to the bowl, and toss with the remaining ingredients. Taste, and add additional salt, pepper, zest, or hot sauce as desired. Serve.

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Published on June 21, 2018

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  1. Carissa Nelson | Spoonful of Easy says

    Love any and all brussels sprouts recipes — can’t wait to try! And your memory of running around the campground reminded me of when I was little too. We went through boxes of those things — they still make them and we’ve passed the tradition on to the next generation :).

  2. Jin says

    Ooh I’m early! They look scrumptious! Lately I’ve been obsessed with brussels sprouts, many of my friends despise it… Can’t seem to believe it. LOL. Katie, I love your recipes, and I follow your blog religiously! Thank you for your time and effort that you’ve spent in cultivating your blog!

  3. Natasha @ Thoughts of Tradition says

    I have yet to try Brussels sprouts. I LOVE the “vibrant burst of flavor” that these have. And funny, I was just thinking about those white little snap things the other day. They were a part of my childhood as well. Although annoying, they were a great way to keep me and my brother entertained.
    Have a wonderful weekend.

  4. Sabrina says

    great recipe and great that it’s sugar free with the right sugar free sweetener, most restaurant versions of this recipe are loaded with sugar, so thank you

  5. Barbara Swanborough says

    Your recipes often mention a c up of ……..
    How big is a cup? Is there any equivalent that is easy to relate to?

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