Tender roasted Brussels sprouts tossed in a sticky sweet and spicy chili sauce. The perfect side dish.
Brussels sprouts. You either love em or hate em. I hated them as a child but as I grew up and acquired a taste for vegetables, Brussels sprouts became one of my favorite veggies especially around Thanksgiving time. Most people will prepare Brussels sprouts by roasting in a sheet pan with salt, pepper, garlic maybe parmesan or bacon and it's delicious but could be spruced up once in a while.
This recipe is inspired by a steakhouse in Nashville that served sweet chili Brussels sprouts as a side dish for steak. The sweet and spicy sauce is the perfect complement to tender and crispy roasted Brussels sprouts and makes an excellent side dish to a nice buttery steak.
Ingredients:
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
5 cloves garlic, peeled and smashed
3 tbsp sweet chili sauce (homemade or store bought is fine)
For store bought sauce:
I like to use this brand called Mae Ploy. It's a versatile sauce that you can use for dipping chicken wings, eggrolls, etc.
Directions:
Preheat oven to 400 degrees f.
Toss Brussels sprouts and garlic cloves in olive oil, salt and pepper then pour onto a baking sheet.
Roast for 35 - 40 mins and flip occasionally.
Remove from oven and place in a large tossing bowl.
Add the sweet chili sauce, toss until fully coated and serve.