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.
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.
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.