Raise your hand if you’re in a side dish rut!
Unlike my current hair rut (another day another ponytail,) wardrobe rut (all gray every day) and music rut (one word: MOANA,) 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!
Simply seasoned roasted brussels sprouts halves are brushed with sweet chili sauce then popped back into the oven until they’re sticky, glazed, and sizzling. RIGHT? A sprinkling of chopped peanuts on top is the icing on the cake. Proverbial of course, because, gross. I mean, this combination of salty, savory, sweet, and a touch spicy sounded yummy in my head, but it turned out even more delicious than I imagined. LOVE when that happens!
We never ate brussels sprouts growing up so I only know of them in their Heavenly-tasting 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 am telling you – this side dish recipe is SO KILLER!!!! The sprouts would pair well with any of the dishes I’m linking to below, which also call for sweet chili sauce, but also any fun burger recipe, salmon or shrimp dish, or heck even as a sidecar to a simple dinner of sauteed chicken breasts. Whatever you pair them with – enjoy!
More Ways to Love Brussels Sprouts
- Sausage, Brussels Sprouts, Parmesan Pasta
- Fall Shredded Brussels Sprouts Salad
- Maple Bacon Brussels Sprouts
- Roasted Brussels Sprouts and Sweet Potato Quinoa
- Quinoa Power Salad
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Sweet Chili Roasted Brussels Sprouts
Dinner just got interesting! Sweet Chili Roasted Brussels Sprouts are simple yet scrumptious. The perfect gluten-free side dish to liven up any ho hum meal.
- 1-3/4lb 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 Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- chopped peanuts for garnish, optional
- Preheat oven to 425 degrees then line a half baking sheet with foil and spray with nonstick spray. In a small dish, stir together sweet chili sauce and gluten-free tamari. 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 gently 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.
- I love Gramas Sweet Chili Sauce >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.