Brace yourself for a flavor-packed adventure with these Sweet Chili Brussels Sprouts! Roasted until golden and irresistibly crispy, then bathed in a sticky, spicy-sweet glaze, this vibrant side dish takes humble Brussels sprouts to a whole new level. The mix of textures and bold Asian-inspired flavors means this is one vegetable you’ll crave again and again. Whether you’re a Brussels sprouts die-hard or a skeptic waiting to be converted, this recipe is here to win your heart (and your taste buds) over!
Ingredients You’ll Need
Every element in this recipe pulls its weight, both in taste and texture. Simple pantry staples and a handful of Brussels sprouts are transformed by the rich, complex flavors of sweet chili sauce and the crunch of fresh peanuts at the finish. Here’s what you need and why:
- Brussels sprouts (1¾ lb, trimmed and halved): Fresh, firm, and green – the star that will caramelize beautifully and soak up the glaze.
- Extra virgin olive oil (1 tbsp): Helps the sprouts roast up golden and adds a subtle richness.
- Garlic powder (1/2 tsp): Adds savory depth without overpowering the glaze.
- Salt (1/2 tsp): Enhances all the flavors and keeps things balanced.
- Black pepper (1/4 tsp): Provides a gentle, earthy heat.
- Thai sweet chili sauce (1/4 cup): The magic ingredient—sweet, tangy, and just a bit spicy for that sticky, glossy finish.
- Soy sauce or tamari (2 tsp): Brings umami and complexity to the glaze (tamari for a gluten-free option).
- Chopped peanuts (optional, for garnish): Adds crunch and a nutty flourish—totally optional but highly recommended for that final pop.
How to Make Sweet Chili Brussels Sprouts
Step 1: Prep Your Brussels Sprouts
Trim off the tough ends of your Brussels sprouts and slice each one in half. This not only helps them roast up extra crispy, but also gives more surface area for that wonderful glaze. Make sure to pat them dry with a clean towel—this is the secret to getting those golden edges!
Step 2: Season and Arrange for Roasting
Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Arrange the halved sprouts cut-side down in a single layer, drizzle with olive oil, and sprinkle on the garlic powder, salt, and black pepper. Toss everything to coat, then realign them cut-side down—this way, you get maximum caramelization right on those flat sides.
Step 3: Roast to Perfection
Slide the tray onto the middle rack and roast for 15 to 17 minutes. Watch as the Brussels sprouts transform, getting charred and velvety with crispy edges—it’s hard not to sneak a few at this stage!
Step 4: Glaze for Maximum Flavor
Meanwhile, stir together your Thai sweet chili sauce and soy sauce (or tamari) in a small bowl. When the sprouts are looking golden, take them out and brush—or spoon—the glaze all over. Get every nook and cranny! Return the pan to the oven for another 5 to 7 minutes, until the glaze is bubbling, sticky, and slightly caramelized.
Step 5: Garnish and Serve
Pull the tray out and, while everything’s piping hot, sprinkle over chopped peanuts if you’d like. Serve your Sweet Chili Brussels Sprouts warm and watch as everyone at the table comes back for seconds!
How to Serve Sweet Chili Brussels Sprouts
Garnishes
Bright green herbs like cilantro or scallions, a scatter of extra chopped peanuts, and an optional drizzle of more sweet chili sauce make these sprouts even more appealing. The crunch and hit of freshness from garnishes take the dish from tasty to truly memorable.
Side Dishes
These Sweet Chili Brussels Sprouts are dynamite next to white or brown rice, fluffy quinoa, or as a punchy addition to an Asian-inspired meal. Try them with grilled tofu, teriyaki salmon, or a noodle bowl for a complete dinner that sings with flavor.
Creative Ways to Present
Pile the sprouts high on a serving platter, and top with extra glaze for a glossy effect. For parties, thread a few glazed sprouts onto skewers with bell pepper pieces for delicious “Brussels bites.” You can even toss them into a Buddha bowl or salad for a spicy-sweet kick.
Make Ahead and Storage
Storing Leftovers
Let any extra Sweet Chili Brussels Sprouts cool fully before placing them in an airtight container in the fridge. They’ll keep happily for up to three days, so you can enjoy the flavors well beyond the first sitting.
Freezing
While freshly roasted sprouts are best, you can freeze leftovers if needed. Spread cooled sprouts on a baking sheet to freeze individually before transferring to a zip-top bag. This way, they won’t clump together, and you can reheat only what you need.
Reheating
For best results, pop your leftover sprouts back into a hot oven (about 400°F) for 8 to 10 minutes to revive that delightful crispiness. If you’re in a hurry, a quick stint in the microwave works, but keep in mind they’ll be softer.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh is best for the crisp texture, but if you’re using frozen, be sure to thaw and dry them thoroughly to avoid soggy sprouts. Roasting time may be a few minutes longer since they’ll release more moisture.
How can I make these sprouts spicier?
If you love heat, add a squirt of sriracha or a sprinkle of red pepper flakes to the sweet chili glaze before brushing. You can control how fiery things get, customizing each batch to your taste.
Are Sweet Chili Brussels Sprouts gluten-free?
They absolutely can be! Just use tamari instead of soy sauce for the glaze, and double-check your sweet chili sauce label to make sure it’s certified gluten-free.
What kind of sweet chili sauce is best?
Look for a Thai-style sweet chili sauce—it’s sticky, sweet, tangy, and nicely balanced. Most grocery stores carry it in the Asian foods aisle, and you can always adjust the amount to suit your personal taste for sweetness or spice.
Can I prep the Brussels sprouts ahead?
Definitely! Cut and trim the sprouts up to a day ahead and store them in the fridge, then season and roast when ready. Even mixing up the glaze in advance makes for extra speedy meal prep.
Final Thoughts
If you’re searching for a way to fall in love with Brussels sprouts all over again, look no further than these gloriously sticky, vibrant Sweet Chili Brussels Sprouts. Each bite is a celebration of bold flavor and satisfying crunch. Give them a try—you might just find this dish stealing the spotlight at your next meal!
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Sweet Chili Brussels Sprouts Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sweet Chili Brussels Sprouts are a delicious and flavorful side dish that combines the earthy taste of roasted Brussels sprouts with the sweet and spicy kick of Thai chili sauce. Perfect for adding a unique twist to your vegetable dishes!
Ingredients
Brussels Sprouts:
- 1¾ lb Brussels sprouts, trimmed and halved
Seasoning:
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce:
- 1/4 cup Thai sweet chili sauce
- 2 tsp soy sauce or tamari
Garnish:
- Chopped peanuts (optional, for garnish)
Instructions
- Preheat the Oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: Arrange Brussels sprouts cut-side down on the sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly.
- Roast the Brussels Sprouts: Roast for 15–17 minutes until golden brown.
- Prepare the Glaze: Mix sweet chili sauce and soy sauce in a small bowl.
- Glaze the Sprouts: Brush the sauce mixture over the roasted sprouts, then return to the oven for another 5–7 minutes until the glaze is sticky and caramelized.
- Garnish and Serve: Garnish with chopped peanuts if desired. Serve warm.
Notes
- For extra crispiness, ensure Brussels sprouts are fully dry before roasting.
- Adjust sweetness or heat by altering the sweet chili sauce amount.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish / Vegetable
- Method: Roasting / Glazing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 151
- Sugar: 12 g
- Sodium: 377 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
