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Roasted Brussels Sprouts With Lime and Chili [Vegan]

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I had an intense craving for Brussels sprouts but didn’t feel like making my usual mustard-maple syrup vinaigrette version, as much as I adore that. Something simple like lemon sounded good, but…damn, no lemons in the fridge. I spied a lime and fearlessly forged ahead.

My friend Sharon, who was my cooking pal that day, said, “What about some hot pepper flakes?” Well, I wouldn’t have thought of that, but what the hell. I decided on Aleppo pepper flakes, which are a bit more subtle in their spiciness.

The dish is that simple – olive oil, lime, and pepper flakes. With a slight tang and a hint of spiciness, I think these sprouts would add an interesting dimension to any Thanksgiving table. Maybe yours?

Roasted Brussels Sprouts With Lime and Chili [Vegan]

This Recipe is :

Dairy Free Vegan




  • 2 pounds Brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • Juice of two limes
  • 1/4 to 1/2 teaspoon Aleppo pepper flakes (or 1/4 teaspoon crushed red pepper flakes)
  • 1/4 teaspoon salt


  1. Heat oven to 400 degrees Fahrenheit.
  2. Whisk together the oil, lime juice, chili pepper and salt.
  3. Toss with Brussels sprouts and place on one or two baking sheets.
  4. Roast for about 40 minutes (or until well-browned), turning once halfway through.





Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



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