A sweet and fruity glaze, spiked with a touch of heat from crushed red pepper flakes, transforms this simple roasted Brussels sprouts recipe. Look for quince paste with specialty cheeses at well-stocked supermarkets.

Danielle Centoni
EatingWell Magazine, November 2020


Recipe Summary test

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Set a large rimmed baking sheet in the oven to preheat for 5 minutes.

  • Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet. Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.

  • Meanwhile, combine quince paste, water, sugar, lemon juice and crushed red pepper in a small saucepan. Bring to a simmer over medium heat, stirring to melt the quince paste. Cook until syrupy, about 5 minutes. Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.

  • Transfer the roasted Brussels sprouts to a serving bowl and toss with the quince glaze and 2 tablespoons mint (or basil). Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).


To make ahead: Refrigerate sauce (Step 3) for up to 1 week. Reheat before using, adding a few tablespoons of water to thin it if necessary.

Nutrition Facts

157 calories; fat 8g; sodium 248mg; carbohydrates 21g; dietary fiber 4g; protein 3g; sugars 13g; niacin equivalents 0.8mg; saturated fat 1g; vitamin a iu 1174.4IU.