Sweet Chili Brussels Sprouts Recipe

Introduction

Sweet Chili Brussels Sprouts offer a flavorful and spicy twist on the classic roasted vegetable. This recipe combines crispy Brussels sprouts with a tangy, sweet chili sauce for a delicious side dish or appetizer that’s sure to impress.

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

1. Step 1: Rinse the Brussels sprouts under cold water to remove any dirt or debris. Trim the stem end of each sprout and remove any discolored outer leaves. Cut each Brussels sprout in half lengthwise.
2. Step 2: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Step 3: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy.
4. Step 4: While the sprouts roast, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger in a small bowl. Stir well and set aside.
5. Step 5: Remove the Brussels sprouts from the oven and let them cool for a minute. Transfer to a large bowl, pour the sweet chili sauce over them, and toss gently to coat.
6. 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.

Tips & Variations

• For extra crispiness, roast the sprouts on a parchment-lined baking sheet or use convection if your oven has it.
• Substitute tamari for soy sauce to make this recipe gluten-free.
• Add a squeeze of fresh lime juice over the finished dish for a zesty brightness.
• If you like heat, stir in a pinch of red pepper flakes to the sauce.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain their crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture, you can use frozen ones. Thaw and pat them dry thoroughly before roasting to avoid sogginess.

Is this recipe vegan-friendly?

Yes, this recipe is naturally vegan as it uses plant-based ingredients. Just ensure your sweet chili sauce and soy sauce do not contain any animal-derived additives.

Sweet Chili Brussels Sprouts Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

Sweet Chili Brussels Sprouts offer a flavorful and spicy twist on the classic vegetable dish, featuring crispy roasted Brussels sprouts tossed in a tangy sweet chili sauce with garlic and ginger, garnished with sesame seeds and green onions for extra crunch and aroma.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 2 green onions, sliced (optional, for garnish)

Sauce & Seasoning

• 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)

Instructions

1. Prepare the Brussels Sprouts: Rinse the Brussels sprouts thoroughly under cold water to remove any dirt or debris. Then, trim the stem ends and discard any discolored outer leaves. Cut each sprout in half lengthwise for even cooking.
2. Preheat Oven and Season: Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.
3. Roast the Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast them in the oven for 20-25 minutes, stirring once halfway through, until they become golden brown and crispy.
4. Prepare the Sauce: In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger. Stir well to combine all the flavors.
5. Toss Brussels Sprouts with Sauce: Once roasted, remove the Brussels sprouts from the oven and allow them to cool slightly for a minute. Transfer them to a large mixing bowl, pour the prepared sweet chili sauce over them, and toss gently to coat evenly.
6. Garnish and Serve: Transfer the coated Brussels sprouts to a serving platter. Sprinkle sesame seeds over the top and garnish with sliced green onions if desired. Serve warm as a delicious side dish or appetizer.

Notes

• For extra crispiness, make sure the Brussels sprouts are dry before tossing with oil.
• You can adjust the amount of sweet chili sauce based on your spice preference.
• Sesame seeds and green onions add great texture and flavor but can be omitted if unavailable.
• To make it vegan, ensure your sweet chili sauce and soy sauce are vegan-friendly.
• Leftovers can be refrigerated in an airtight container for up to 2 days and reheated before serving.

Keywords: Brussels sprouts, sweet chili sauce, roasted vegetables, vegetarian side dish, easy appetizer, spicy vegetable recipe