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.