Description
These Sweet Chili Brussels Sprouts feature crispy roasted Brussels sprouts coated in a delicious sweet and tangy sauce, making them an ideal side dish or healthy snack that bursts with flavor.
Ingredients
Scale
- 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 grated fresh ginger
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the Brussels sprouts under cold water and pat them dry.
- Trim the ends and cut the Brussels sprouts in half. Quarter any large sprouts for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss to coat evenly.
- Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown and tender.
- While the Brussels sprouts are roasting, prepare the sweet chili sauce by combining sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl. Whisk until well combined.
- Once the Brussels sprouts are roasted, remove them from the oven and let them cool for a couple of minutes.
- In a large mixing bowl, add the roasted Brussels sprouts and pour the sweet chili sauce over them. Toss gently to coat.
- Transfer to a serving platter and garnish with sesame seeds and sliced green onions if desired.
- Serve warm as a side dish or main vegetarian dish.
Notes
- For added heat, consider adding a pinch of red pepper flakes to the sauce.
- A splash of lime juice can enhance the flavor of the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes