Sweet Chili Brussels Sprouts

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:


  1. Preheat oven to 400 degrees f.

  2. Toss Brussels sprouts and garlic cloves in olive oil, salt and pepper then pour onto a baking sheet.

  3. Roast for 35 - 40 mins and flip occasionally.

  4. Remove from oven and place in a large tossing bowl.

  5. Add the sweet chili sauce, toss until fully coated and serve.