Sweet Chili Brussels Sprouts Recipe

Introduction

Sweet Chili Brussels Sprouts offer a delightful twist on the classic vegetable dish, combining crispy roasted sprouts with a flavorful, spicy-sweet glaze. This easy recipe brings out bold flavors that make Brussels sprouts a standout at any meal.

A close-up view of crispy golden brown Brussels sprouts in a white bowl, each sprout halved and roasted to show caramelized, textured edges and a glossy surface. Small bits of red chili and green herbs are sprinkled on top, adding bright spots of color. The bowl sits on a white marbled background, with a shallow depth of field focusing on the detailed texture of the sprouts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)

Instructions

Step 1: Rinse the Brussels sprouts under cold water to remove any dirt or debris, then trim the stem end and remove discolored outer leaves. Cut each sprout in half lengthwise.
Step 2: Preheat your oven to 400°F (200°C). In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Step 3: Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden brown and crispy.
Step 4: While the sprouts roast, mix sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger in a small bowl.
Step 5: Remove the roasted sprouts from the oven and let them cool for a minute. Transfer to a large bowl and pour the sauce over the warm sprouts, tossing gently to coat.
Step 6: Transfer the coated Brussels sprouts to a serving platter. Sprinkle with sesame seeds and garnish with sliced green onions if desired. Serve warm as a side or appetizer.

Tips & Variations

For extra crunch, roast the Brussels sprouts on a wire rack placed over the baking sheet to allow air circulation.
Substitute tamari for soy sauce to make the recipe gluten-free.
Add a pinch of red pepper flakes if you like more heat.
Try topping with chopped peanuts or cashews for added texture.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep them crispy, or use a microwave for convenience, though they may soften slightly.

How to Serve

A close-up image of a bowl filled with roasted Brussels sprouts, each piece golden brown with slightly charred edges showing a crispy texture. The sprouts are cut in half, revealing a bright green inside with caramelized outer leaves speckled with red chili flakes and small green herb pieces scattered on top. The bowl is white and sits on a white marbled surface, emphasizing the warm, rich colors of the roasted vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure the soy sauce or tamari you use is vegan-friendly.

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are best for roasting, you can use frozen ones. Thaw and dry them thoroughly before roasting to avoid excess moisture and achieve better crispiness.