Sweet Chili Brussels Sprouts: A Deliciously Spicy Twist on a Classic Vegetable Dish Recipe
Introduction
Sweet chili Brussels sprouts offer a deliciously spicy twist on a classic vegetable dish. Roasted to crispy perfection and tossed in a flavorful sweet chili sauce, they make a vibrant side 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
- Step 1: Rinse the Brussels sprouts under cold water to remove any dirt or debris. Trim the stem ends and remove any discolored outer leaves. Cut each Brussels sprout in half lengthwise.
- 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.
- Step 3: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes until golden brown and crispy, stirring halfway through for even cooking.
- Step 4: While the sprouts roast, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and ginger in a small bowl. Stir well and set aside.
- Step 5: Remove the Brussels sprouts from the oven and let them cool slightly. Transfer them to a large bowl, pour the sweet chili sauce mixture over, and toss gently to coat.
- Step 6: Transfer the coated Brussels sprouts to a serving platter. Sprinkle with sesame seeds and sliced green onions if using. Serve warm as a side dish or appetizer.
Tips & Variations
- For extra crispiness, make sure to spread the Brussels sprouts evenly without overcrowding the baking sheet.
- Try using honey or maple syrup instead of sweet chili sauce for a different sweet glaze.
- Add a pinch of red pepper flakes for an extra kick of heat.
- Use tamari instead of soy sauce for a gluten-free option.
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 maintain their texture. Avoid microwaving for best results, as it can make the sprouts soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best for roasting to achieve crispiness. Frozen sprouts tend to release more moisture and may become soggy, but you can try roasting them if thoroughly thawed and patted dry.
Is this dish vegan?
Yes, this recipe is vegan as written. Just ensure your sweet chili sauce and soy sauce are free from animal products, which most are by default.
PrintSweet Chili Brussels Sprouts: A Deliciously Spicy Twist on a Classic Vegetable Dish Recipe
Sweet Chili Brussels Sprouts offer a flavorful and spicy twist on the classic vegetable dish. Roasted to a crispy golden brown and coated with a tangy sweet chili sauce infused with garlic and ginger, this recipe is a perfect side dish or appetizer that balances heat, sweetness, and savory notes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
Seasonings and Oils
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Garnish (Optional)
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Clean the Brussels Sprouts: Rinse the Brussels sprouts under cold water to remove any dirt or debris, ensuring they are clean before cooking.
- Trim and Halve: Remove the stem ends of each Brussels sprout and discard any discolored outer leaves. Cut each sprout in half lengthwise for even roasting.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.
- Toss with Oil and Seasoning: In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to coat each piece evenly.
- Arrange on Baking Sheet: Spread the Brussels sprouts in a single layer on a baking sheet to ensure even roasting.
- Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through to promote crispiness and even browning.
- Prepare the Sweet Chili Sauce: While roasting, mix sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger in a small bowl until well combined.
- Cool Slightly: Remove the roasted Brussels sprouts from the oven and allow them to cool for about a minute to retain some warmth but prevent wilting.
- Toss with Sauce: Transfer the Brussels sprouts to a large mixing bowl and pour the prepared sweet chili sauce over them. Toss gently to coat evenly without crushing the sprouts.
- Garnish and Serve: Place the coated Brussels sprouts onto a serving platter. Sprinkle with sesame seeds and sliced green onions if using, then serve warm as a flavorful side dish or appetizer.
Notes
- For extra crispiness, ensure the Brussels sprouts are spread out in a single layer without overcrowding the baking sheet.
- Adjust the amount of sweet chili sauce based on your desired spice level and sweetness.
- Sesame seeds and green onions add a nice texture and fresh flavor but can be omitted if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
Keywords: Brussels sprouts, sweet chili sauce, roasted vegetables, side dish, appetizer, spicy, garlic, ginger, sesame seeds
