A Cozy Vegetable Side with Big Flavor
Brussels sprouts didn’t always get the love they deserved, but recipes like this one are exactly why they’ve earned a permanent spot on my dinner table. Sweet Chili Roasted Brussels Sprouts strike that perfect balance between crispy, savory, and just a little sticky-sweet. The first time I made them, I pulled the pan out of the oven and immediately noticed that garlicky, caramelized aroma—you know, the kind that makes everyone wander into the kitchen asking what smells so good.
I love this recipe because it feels simple and bold at the same time. It’s easy enough for a weeknight, but flavorful enough to serve when friends come over. Even people who swear they “don’t like Brussels sprouts” usually go back for seconds.
What You’ll Need to Make Sweet Chili Roasted Brussels Sprouts
This recipe relies on a short ingredient list, but each item pulls its weight. The sweet chili sauce adds warmth and sweetness, while roasting brings out the natural nuttiness of the sprouts.
Ingredients:
- 1¾ lb whole Brussels sprouts
- 1 tablespoon extra virgin olive oil
- Garlic powder, to taste
- Salt, to taste
- Black pepper, to taste
- ¼ cup sweet chili sauce
- 2 teaspoons gluten-free reduced-sodium tamari or soy sauce
- Chopped peanuts, optional
Prepping Brussels Sprouts for Maximum Crispiness
Start by preheating your oven and lining a baking sheet with parchment paper or foil. I usually give it a quick spray of nonstick spray too, just for peace of mind.
Trim the tough ends off the Brussels sprouts, then slice each one in half from top to bottom. Peel away and discard any loose outer leaves—they tend to burn before the sprouts are done. Cutting them in half gives you more surface area, which means more browning and more flavor.
Mixing the Sweet Chili Glaze
In a small bowl, stir together the sweet chili sauce and tamari (or soy sauce). This simple mixture becomes glossy and irresistible once it hits the heat. I like to taste it at this stage—you should get sweetness first, followed by a gentle savory kick. Set it aside while the sprouts roast.
Roasting Until Golden and Tender
Add the halved Brussels sprouts to your prepared baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Use your hands to toss everything together so each piece is lightly coated.
Arrange the sprouts in a single layer with the cut sides facing down. This step really matters—it’s what helps them get that deep golden color. Roast until the bottoms are browned and the sprouts are tender. You’ll hear a faint sizzle and smell that unmistakable roasted vegetable aroma when they’re ready.
Tips for Perfectly Roasted Brussels Sprouts
- Don’t overcrowd the pan. If they’re piled up, they’ll steam instead of roast.
- Use high heat. Roasting at a hot temperature helps develop crisp edges.
- Keep an eye on smaller pieces. They can brown faster than larger halves.
These little details make the difference between good sprouts and truly great ones.
Glazing Without Burning
Once the Brussels sprouts are golden, pull the pan from the oven and brush the tops with the sweet chili sauce mixture. Try to coat them evenly without drowning them—you want a glaze, not a puddle.
Return the pan to the oven and roast just until the sauce is hot and bubbly. This happens quickly, so keep a close eye on them. Sweet chili sauce can burn if left too long, and nobody wants bitter glaze.
Serving and Storing Sweet Chili Brussels Sprouts
Finish the sprouts with a sprinkle of chopped peanuts if you’re using them. They add crunch and a subtle nuttiness that works beautifully with the sweet chili glaze. Serve the sprouts hot, straight from the pan if possible—that’s when they’re at their best.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or a hot skillet to bring back some of that crisp texture.
Creative Variations and Add-Ins
This recipe is easy to tweak. Try adding a pinch of red pepper flakes for extra heat, or finish with a squeeze of fresh lime juice for brightness. A drizzle of sesame oil at the end adds depth, and toasted sesame seeds make a great alternative to peanuts.
You can even turn this into a full meal by tossing the finished sprouts with cooked rice or quinoa and a handful of fresh herbs.
Nutrition Snapshot – A Balanced, Flavorful Side
Brussels sprouts are naturally rich in fiber, vitamins C and K, and antioxidants. Roasting them with a small amount of olive oil keeps the dish balanced, while the sweet chili sauce adds just enough indulgence to make vegetables exciting without going overboard.
Sweet and Savory Questions Answered – Brussels Sprouts FAQ
Can I use frozen Brussels sprouts?
Fresh works best for roasting, but if you use frozen, thaw and dry them thoroughly first to avoid sogginess.
How do I keep them from burning?
Roast until just golden before adding the glaze, and watch closely once the sauce is on.
Are these very spicy?
Sweet chili sauce is usually mild with a touch of heat. If you’re sensitive to spice, choose a mild brand.
Can I make these ahead of time?
You can roast the sprouts ahead, then reheat and glaze just before serving for the best texture.
What can I serve with them?
They pair well with roasted chicken, grilled fish, or as part of a plant-based bowl.
Sweet Chili Roasted Brussels Sprouts are one of those recipes that quietly steal the show. Crispy, glossy, and packed with flavor, they’re proof that vegetables can be just as exciting as the main dish.
