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.
Those look great. I love all sorts of brussels sprouts, even boiled, but this looks super good and I will try it this week. If it’s really great I might bring it to a pot luck. Always looking for clever, fresh ideas and there’s a bunch here. Cheers
Trying these tonight! Love your blog, longtime follower! Just started my own Chicago-based blog recently secondcitypretty.com
That’s awesome, Erin! Congrats!
Yum! This looks like a perfect side dish
I’ve never used sweet chili sauce. Is it spicy?
Not really – I’d say it’s a 2 or 3 out of 10 on the heat scale.
This looks amazing! I am a newly converted Brussels sprouts lover and this will be a perfect side dish.
On another note, I just found out my 12 year old daughter may have gluten sensitivities. And she loves bread! What gluten free bread do you recommend?
The only GF bread worth eating (in my opinion!) is Canyon Bakehouse bread – available at Super Target or usually in the freezer section of the regular grocery store! https://canyonglutenfree.com/
STAWP these look amazing! Roasted brussels sprouts are literally my favorite food, not even joking here! Love the sweet and savory combo!
Looks like an easy and quick way to spice up brussels sprouts.
I always struggle w/ ideas for side dishes! I also really want to like brussel sprouts & so far have been underwhelmed; this recipe could be the ticket! Also, thank you for always sharing options for those of us who don’t have gluten sensitivities. I’ve been a reader since way before you got celiac & keep coming back for your delicious, easy recipes, and I appreciate being able to use what I already have in my pantry. Thanks!
I’m so glad to hear that Julie, and thank you for your loyalty! That just goes to show that eating gluten-free isn’t so different from how many people eat anyway!
I love roasted brussels sprouts! I usually do a balsamic glaze (and add bacon), but I’m definitely trying these this week.
Yummm – love that! Have you tried Roca’s charred brussels? They come with bacon and apple gastrique – UNBELIEVABLE.
L-O-V-E roasted brussels – I do not make them often enough! I’ve made a bajillion (I counted :) ) of your recipes and noticed recently that you’re calling for garlic powder, salt & pepper rather than garlic salt & pepper. Is that a conscious change? Just to better control the amount of salt? Or am I imagining things?
HAHA – good eye!! Ben bought an enormous jar of garlic powder at the store like a month ago and I’ve been trying to use it up! ;)
YUM! I have been crushing roasted brussels sprouts lately, so this will be a nice way to mix it up!
PS – loving your instastories :)
hehehe, thanks! ;)
I am also a HUGE fan of roasted brussels sprouts and I will definitely try this. Additionally, I stumbled upon another great way to prepare them the other day: I had a partial jar of red pepper pesto leftover from a soup recipe (just the store-bought kind), so I seasoned my sprouts and then mixed them around with a scoop of red pesto before roasting. It was so easy and they turned out SO GOOD.
Ooooo that sounds fabulous! Will have to remember this trick the next time I have pesto on hand!
This is very timely – I just bought some sweet chili sauce to go with asian lettuce cups this weekend and was wondering what to do with the rest of it!!
Oh perfect!! If you like goat cheese, those poppers at the end are ??????