Sweet Chili Roasted Brussels Sprout Halves

• 2 lbs Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup sweet chili sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 2 tablespoons sesame seeds (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper.
3. 3 Spread sprouts on a baking sheet and roast for 20 minutes.
4. 4 In a small bowl, whisk together sweet chili sauce, honey, soy sauce, and garlic.
5. 5 After 20 minutes, flip sprouts and brush with half of the sauce mixture.
6. 6 Return to oven for 5 more minutes.
7. 7 Toss sprouts with remaining sauce and sprinkle with sesame seeds if using.

Equipment

• Baking sheet
• Whisk

Variations

• Add a handful of chopped almonds for a crunchy texture.
• Toss in some red pepper flakes for a spicy kick.

Substitutions

• Use maple syrup instead of honey for a vegan option.
• Substitute hoisin sauce for soy sauce for a different flavor profile.

Pairings

• Grilled shrimp
• Steamed jasmine rice
• Asian sesame slaw

Nutrition

Tips

• For extra crispiness, toss sprouts with a bit more oil.
• Feel free to add a squeeze of lime before serving for a zesty kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Not ideal for freezing due to texture changes, but can be frozen for up to 1 month. Thaw in the fridge and reheat in the oven.

Serving Suggestions

• Pairs beautifully with grilled chicken or tofu.
• Try serving alongside a bowl of jasmine rice.

FAQ