Sweet 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
Scale
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
