Sweet Chili Roasted Brussels Sprouts are a simple yet scrumptious side dish. The sizzling combination of sweet-heat plus perfectly roasted sprouts will liven up any meal.
Raise your hand if you’re in a side dish rut!
Unlike my current hair rut (another day another ponytail,) wardrobe rut (all black every day) and music rut (one word: MOANA #tellmeyouhavekids,) a side dish rut is a simple one to get out of.
If you’re like me and have entrees planned out for the week but find yourself toe tapping in front of the refrigerator every night trying to decide what to serve with them, try THESE >> Sweet Chili Roasted Brussels Sprouts!
Watch How to Make Them
Sizzling Roasted Brussels Sprouts
Simply seasoned roasted brussels sprouts halves are brushed with a sweet chili sauce mixture then popped back into the oven until they’re sticky, glazed, and sizzling. A sprinkling of chopped peanuts on top is the icing on the cake.
The combination of salty, savory, sweet, and a touch spicy is even better than you can imagine!
Pin this now to find it later
Pin ItWe never ate brussels sprouts growing up so I only know of them in their craveable roasted or shredded form, aka my favorite ways to cook them. But if you were the victim of a boiled brussels sprouts upbringing, try this recipe before writing them off forever.
The sweet/savory combination is a can’t miss, plus I promise they’ll liven up any dinner you pair them with!
There’s only 2 steps to this recipe.
First, trim then halve 1-3/4lb brussels sprouts and add them to the center of a foil-lined, nonstick-sprayed baking sheet. Drizzle on 1 Tablespoon extra virgin olive oil and garlic powder, salt, and pepper to taste then toss with your fingers to coat and arrange the sprouts in a single layer cut side down. Roast at 425 degrees until golden brown, 15-17 minutes.
Next, stir together 1/4 cup sweet chili sauce and 2 teaspoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce,) then use a pastry brush to gently dab the mixture on top of the roasted sprouts. Pop them back into the oven for 5-7 minutes or until the glaze is hot and bubbly.
Serve the sprouts with extra sweet chili sauce for dipping, if you please, and a sprinkling of chopped peanuts for a little crunch and pop of saltiness to contrast the sweet sauce.
I’m telling you, this seriously simple roasted brussels sprouts side dish is SO delicious, and different, too! Whatever you pair them with – enjoy!
More Easy Side Dish Recipes
- Creamy Parmesan-Garlic Orzo
- Air Fryer Green Beans
- Air Fryer Asparagus
- Angel Hair Pasta with Garlic and Herbs
- Easy Garlic Butter Roasted Mushrooms
- Green Beans with Bacon
- The BEST Pasta Salad
- Mediterranean Orzo Salad
- Baked Potatoes
Ingredients
- 1-3/4 lb whole brussels sprouts
- 1 Tablespoon extra virgin olive oil
- garlic powder, salt, and pepper
- 1/4 cup sweet chili sauce, I like Gramas Sweet Chili Sauce
- 2 teaspoons gluten free reduced-sodium Tamari, or soy sauce if not GF
- minced peanuts for garnish, optional
Directions
- Preheat oven to 425 degrees then line a half baking sheet with parchment paper or foil and spray with nonstick spray. In a small dish, stir together sweet chili sauce and gluten free tamari (or soy sauce if using). Set both aside.
- Trim the ends off the brussels sprouts then slice in half and discard any outer leaves that fall away. Add halved sprouts to prepared baking sheet then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with your fingers to evenly coat then spread sprouts into an even layer cut side down. Roast until golden brown, 15-17 minutes.
- Use a pastry brush to brush the tops of the brussels sprouts with the sweet chili sauce mixture then return to the oven and roast for an additional 5-7 minutes or until glaze is hot and bubbly (watch carefully to avoid burning.) Sprinkle with chopped peanuts if using, then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this recipe and boyfriend went nuts over it. He even ate it again for breakfast the next morning! I used frozen brussel sprouts because that is what I had and they were wonderful!
Oh that makes me so happy to hear, Karen!! Thank you so much for your feedback and recipe rating!
This was amazing! I did add bacon and I tossed in the bacon grease instead of oil and salt and pepper. Even my teen son loved it.
Ooo, LOVE this salty/sweet/spicy idea! Yum!
5 stars!! Very good, didn’t have peanuts so I used some chopped pecans.
So glad you loved this dish, Connie!! Love the pecan swap – all about using what you’ve got on hand, right?
Just made these tonight and they were DELISH!! Thanks for the inspiration!
Cheers,
Jenn / https://www.shawave.com
I’m thrilled you enjoyed this recipe, Jenn! Thank you so much for your feedback and recipe rating!
I recently had these as a side with my lunch at a restaurant and gave been meaning to recreate them at home. They were so delicious I wanted to order another serving. The restaurant did not add the chopped peanuts, but I think that is a brilliant addition! Love your recipes; this one will be on our dinner table this week
It’s a great texture and flavor contrast, for sure. I hope you love the dish, AJ!
OK, this recipe will bring brussle sprouts to my table. I cannot wait to make this!