If you think you don’t like Brussels sprouts, this perfectly sweet and savory version will change your mind.
I didn’t grow up eating Brussels sprouts, and I only discovered how much I love them in my twenties. Before then, I’d eaten them only a handful of times at Thanksgiving dinner, and they were always steamed or boiled—which, for whatever reason, didn’t appeal to me. This recipe takes Brussels sprouts to new heights with a gorgeous blend of sweet chili sauce and other seasonings. If you’re a picky eater, give them a try.
The great thing about Brussels sprouts is that when seared, they develop a delicious caramelized browning that many would agree is irresistibly tasty. There are so many ways to cook and prepare Brussels sprouts, but I have to say this is probably one of my favorites. I once made them for someone who claimed to dislike them, and by the end of the meal, he was asking for seconds. They’re a perfect small bite to serve at fun gatherings or as a side to your favorite main dish. For a dish that seamlessly comes together in just over half an hour, it doesn’t get much better than these sweet chili Brussels sprouts.
Let’s talk caramelization (a.k.a. the reason these are so good)
Here’s the thing about Brussels sprouts: if you’re still eating them steamed or boiled, we need to have a gentle but serious talk. The magic happens when they start to brown—what you’re seeing (and tasting) is caramelization, and it’s everything. Those crispy, golden edges? That’s where the flavor lives. It’s all about coaxing out the natural sugars in the sprouts, and when you layer on the sweet chili sauce after the sear, you’re taking things to the next level. The result is this complex and sweet-umami situation that clings to every crevice of the sprouts. And if you’re skeptical about Brussels sprouts in general, I promise this method might just change your mind.
How do I store leftovers?
Store your Brussels sprouts in an airtight container in the fridge for 3-4 days. For the best taste, eat within 2 days of making. Alternatively, you can store them in the freezer for up to 6 months. Keep in mind that this may alter the texture once you thaw them and reheat.
Serving suggestions
If you’re looking to create a cohesive, full menu around these sweet chili Brussels sprouts, look no further. Prepare a salad with complementary flavors like this Smashed Cucumber Salad that you’ll likely find yourself craving every week. Some ideas for the main course: Oven-Baked Chicken Thighs, Crispy Skin Salmon, Bacon-Wrapped Steak, or this Broccoli Tofu Stir-Fry for the plant-based folks. All four options are totally delicious and would be lovely alongside these sprouts.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/3 cup sweet chili sauce
- 1 1/2 teaspoons low-sodium soy sauce
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, toss the Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the sprouts cut-side down on the baking sheet and roast for 15-20 minutes until the edges are browned and crispy.
- Drizzle the sweet chili sauce and soy sauce over the roasted sprouts, toss to coat, and roast for an additional 3-5 minutes.
- Remove from the oven, transfer to a serving dish, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment