Sweet Chili Roasted Brussels (Printable View)
Crispy brussels sprouts glazed with sweet chili and tamari, topped with optional peanuts for extra crunch.
# Ingredient List:
→ Vegetables
01 -
1 and 3/4 pounds whole Brussels sprouts
→ Oils and Seasonings
02 -
1 tablespoon extra virgin olive oil
03 -
Garlic powder, to taste
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Sauce
06 -
1/4 cup sweet chili sauce
07 -
2 teaspoons gluten free reduced-sodium tamari or soy sauce
→ Garnish
08 -
Minced peanuts, optional, for serving
# Preparation Steps:
01 -
Preheat oven to 425°F, then line a half sheet pan with parchment paper or aluminum foil and lightly coat with nonstick spray.
02 -
In a small bowl, blend sweet chili sauce and tamari or soy sauce. Set aside for glazing.
03 -
Trim the ends from Brussels sprouts, slice each in half lengthwise, and discard any loose outer leaves.
04 -
Transfer halved Brussels sprouts to the prepared baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to coat evenly and arrange cut side down in a single layer.
05 -
Roast Brussels sprouts in the oven for 15 to 17 minutes, or until evenly golden brown.
06 -
Using a pastry brush, apply the sweet chili sauce mixture to the tops of the Brussels sprouts. Return to the oven and roast an additional 5 to 7 minutes, or until the glaze is hot and bubbling.
07 -
Remove Brussels sprouts from the oven. Garnish with minced peanuts, if desired, and serve immediately.
# Supplementary Details:
01 -
Monitor the Brussels sprouts closely during the final roasting to prevent the glaze from over-caramelizing.