Description
Sweet Chili Brussels Sprouts offer a deliciously spicy and tangy twist on a classic vegetable dish. Roasted to perfection and tossed in a flavorful sweet chili sauce with garlic and ginger, this recipe creates a crispy, vibrant side dish that’s perfect for any meal or as an appetizer.
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sweet Chili Sauce Mixture
- 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
- Rinse Brussels Sprouts: Rinse the Brussels sprouts under cold water to remove any dirt or debris, ensuring they are clean for preparation.
- Trim Brussels Sprouts: Trim the stem end of each Brussels sprout and remove any discolored outer leaves to prepare them for roasting.
- Halve Brussels Sprouts: Cut each Brussels sprout in half lengthwise to allow even roasting and better caramelization.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts.
- Toss with Oil and Seasoning: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss to coat them evenly for flavor and crispiness.
- Arrange on Baking Sheet: Spread the Brussels sprouts in a single layer on a baking sheet to ensure even roasting.
- Roast Brussels Sprouts: Roast in the preheated oven for 20-25 minutes, stirring halfway through to achieve golden brown and crispy texture.
- Prepare Sweet Chili Sauce: In a small bowl, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger. Stir well to blend the flavors.
- Cool Roasted Brussels Sprouts: Remove the baking sheet from the oven and let the Brussels sprouts cool for a minute before mixing.
- Toss with Sauce: Transfer the roasted Brussels sprouts to a large mixing bowl and pour the sweet chili sauce mixture over them. Toss gently to coat all pieces evenly.
- Serve and Garnish: Transfer the coated Brussels sprouts to a serving platter. Sprinkle sesame seeds and sliced green onions over the top, if desired.
- Enjoy Warm: Serve the sweet chili Brussels sprouts warm as a flavorful side dish or appetizer.
Notes
- For extra crispiness, make sure Brussels sprouts are spread in a single layer without overcrowding on the baking sheet.
- Adjust the amount of sweet chili sauce to your taste preference for spiciness and sweetness.
- Optional garnishes like sesame seeds and green onions add both flavor and texture but can be omitted if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispiness.
