Sweet Chili Roasted Brussels

You would not believe how much these sweet chili roasted Brussels sprouts have transformed side dishes at my house. With their crispy edges and sticky spicy glaze they are an invitation for anyone to fall in love with Brussels sprouts all over again. When you want a punchy plate that walks the line between comforting and vibrant this one never fails me.

When I roasted this batch the first time even my sprout skeptics fought over the caramelized crispy pieces. Now it is the first thing that disappears at any gathering.

Ingredients

• Brussels sprouts: whole fresh and vibrant look for tight green heads
• Extra virgin olive oil: for roasting and golden crispiness use a robust fruity option
• Garlic powder: brings savory warmth choose a fresh and aromatic one
• Salt and pepper: for essential seasoning opt for flaky salt and freshly cracked pepper
• Sweet chili sauce: classic sticky glaze that balances spicy and sweet search for a Thai or artisanal version for better flavor
• Gluten free reduced sodium tamari or soy sauce: for umami depth check for a short ingredient list and low sodium
• Minced peanuts (optional) for garnish: adds crunch and a nutty finish choose roasted unsalted for best texture

Instructions

Prep the Brussels Sprouts:

Trim the dry stems and slice each Brussels sprout in half discarding outer leaves that fall away naturally This ensures even roasting and maximum caramelization on every piece

Arrange and Season:

Scatter the prepped sprouts across a parchment or foil lined sheet pan Drizzle with olive oil then dust on garlic powder salt and pepper Toss with your hands making sure every sprout is coated and arrange cut side down for best browning

Roast for the First Bake:

Place in the oven at four hundred twenty five degrees Let the sprouts roast undisturbed for fifteen to seventeen minutes Check for deeply browned edges and fork tender centers

Mix the Sweet Chili Glaze:

While the sprouts roast combine sweet chili sauce with tamari in a small bowl Stir thoroughly so the glaze is silky and smooth set aside for easy brushing

Glaze and Roast Again:

Pull the pan from the oven and using a pastry brush evenly coat the tops of the sprouts with the glaze mixture Slide back into the oven for another five to seven minutes Watch closely so the sugars bubble without burning

Finish and Garnish:

Remove the pan Let the sprouts cool slightly before transferring to a serving dish Sprinkle with minced peanuts if you want a nutty twist Serve warm and watch them disappear

I find the sweet chili sauce is the game changer here Its sticky spicy tang wakes up the entire dish and I always think of holiday dinners where guests end up asking for the recipe before dessert is even served

Storage Tips

Leftover Brussels sprouts last up to three days stored in an airtight container in the fridge Reheat uncovered in a hot oven or air fryer for the crispiest results I honestly think they taste even better the next day

Ingredient Substitutions

No sweet chili sauce Use a combo of honey sriracha and a splash of vinegar for a similar punch No tamari Soy sauce works but coconut aminos are great too Allergic to peanuts Try toasted sesame seeds or slivered almonds for garnish

Serving Suggestions

These sprouts shine beside roasted salmon grilled chicken or a rich grain bowl A sprinkle of fresh cilantro or scallions adds an extra layer of brightness I like to serve them with fluffy rice or even tossed into a salad while still warm

Cultural and Seasonal Inspiration

Brussels sprouts are a cool weather classic in Northern Europe but this twist brings Southeast Asian flair Sweet chili sauce has Thai street food roots and brings global excitement to a humble vegetable In spring or summer toss with snap peas or radishes for a bright variation

Seasonal Adaptations

Roast with sliced carrots or delicate broccolini in fall In winter add pomegranate arils right before serving for zest Springtime batch with chopped fresh mint or basil for freshness

Success Stories

The first time I brought these to a family potluck everyone was skeptical but went back for seconds and thirds even my little nephew now eats Brussels sprouts because of this combo

Freezer Meal Conversion

While best fresh you can roast the sprouts as instructed cool completely and freeze flat on a baking sheet Then just reheat straight from frozen in a hot oven until sizzling and brush with glaze right before finishing

These Brussels sprouts make even the most skeptical eaters come back for more I always say the only mistake you can make is not making enough

Common Recipe Questions

→ How should I prepare the brussels sprouts before roasting?

Trim the ends, slice in half, and remove any loose outer leaves for even roasting and best texture.

→ Can I substitute regular soy sauce for tamari?

Yes, use soy sauce if a gluten-free option isn’t needed. The flavor remains savory and balanced.

→ How do I keep the sprouts crispy after adding the glaze?

Roast the sprouts first, apply the glaze, then return to the oven briefly to set the sauce without softening.

→ Are chopped peanuts necessary for this dish?

Peanuts are optional but add a crunchy, nutty contrast to the glazed brussels sprouts.

→ What is the best way to keep the sweet chili sauce from burning?

Watch closely after glazing and limit the final roast to 5-7 minutes to prevent burning the sauce.

→ Can I use frozen brussels sprouts?

Fresh brussels sprouts roast better and hold a tender-crisp texture that’s ideal for glazing.