Description
This Sweet Chili Brussels Sprouts recipe offers a deliciously spicy and tangy twist on the classic vegetable side dish. Roasted to golden perfection and tossed in a flavorful sweet chili sauce with garlic and ginger, these Brussels sprouts are crispy, vibrant, and perfect as a warm appetizer or side dish.
Ingredients
Scale
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce Ingredients
- 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 completely. This ensures they are clean and ready for preparation.
- Prepare the Brussels Sprouts: Trim the stem ends of each Brussels sprout and remove any discolored or outer damaged leaves. Then, cut each sprout in half lengthwise to help them cook evenly.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare it for roasting. Proper preheating ensures the Brussels sprouts roast evenly.
- Toss Sprouts with Oil and Seasonings: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss thoroughly until all pieces are evenly coated.
- Arrange on Baking Sheet: Spread the seasoned Brussels sprouts out in a single layer on a baking sheet. Avoid overcrowding to help them roast crisp and brown.
- Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir or flip them halfway through cooking to allow even browning until golden and crispy on the edges.
- Mix the Sweet Chili Sauce: While the sprouts roast, combine sweet chili sauce, soy sauce, rice vinegar, minced garlic, and minced ginger in a small bowl. Stir well to blend the flavors.
- Combine Sauce and Sprouts: Remove the roasted Brussels sprouts from the oven and allow them to cool for a minute. Transfer them to a large bowl and pour the prepared sauce over. Toss gently to coat each sprout evenly.
- Garnish and Serve: Transfer the coated Brussels sprouts to a serving dish. Sprinkle with sesame seeds and sliced green onions, if using, for a finishing touch. Serve warm as a flavorful side or appetizer.
Notes
- For extra crispiness, ensure the Brussels sprouts are spread out evenly without overlapping on the baking sheet.
- Adjust the amount of sweet chili sauce to taste, especially if you prefer more or less spicy.
- Use fresh minced garlic and ginger for the best flavor in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to maintain crispness.
- Sesame seeds and green onions are optional but add a lovely texture and fresh flavor.
