These Sweet Chili Roasted Brussels Sprouts will make anyone a Brussels Sprouts fan. They’re a little sweet with a slight kick and totally gluten-free and vegan. They make for an excellent, simple, and easy side dish, appetizer, or even a healthy snack.
It’s Brussels sprout time! Are you as excited as I am about this recipe? I feel like most people I know say they used to hate them, discovered them roasted, and now love them. Raise your hand if you fall into that camp! My husband now even requests them regularly, so I’m convinced anyone can fall in love with them.
Sweet Chili Roasted Brussels Sprouts Recipe Ingredients
- Brussels sprouts – I used two pounds. Be sure to clean them and take off the outer leaves. I cut them in half before roasting.
- Olive oil – Olive oil is the secret to the roasted deliciousness.
- Salt and black pepper
- Sweet chili sauce – What makes these roasted Brussels sprouts even more delicious than the usual ones is the sweet chili sauce, which might be my new favorite ingredient! I bought it specifically for this recipe, but have since been putting it on everything. It’s sweet, it’s spicy, and it adds just the right amount of flavor.
How To Make These Sweet Chili Roasted Brussels Sprouts
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Clean the brussels sprouts and cut them in half.
- Place the brussels sprouts on the parchment paper and toss with the olive oil, salt and pepper. Roast them for 35-40 minutes, flipping once, or until softened and caramelized.
- Remove them from the oven and brush them evenly with the sweet chili sauce. Return to the oven and bake for 5 more minutes. Best when served warm.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- Did you guys see that pretty napkin that these awesome Brussels sprouts are sitting on top of in the photo above?! Are you wondering where you can purchase that pretty napkin? If so, today is your lucky day. Kari over at BeautifulIngredient.com makes these beautiful napkins, potholders, and coasters. They’re all eco-friendly and homemade using organic fabric. She also sells her stuff over at Food52. I’m not sure if it’s the food blogger or the decorator in me, but I’m obsessed with all her stuff and strongly urge you to go check it out 🙂
- If you’re looking for a holiday side that everyone will love, these Brussels sprouts are sure to please!
- Store them in the fridge in an airtight container for up to four days.
- Reheat in the oven or microwave.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Brussels Sprouts Recipe Ideas?
Roasted Brussels Sprout Bowls with Creamy Honey Mustard
Lemon Pepper Roasted Brussels Sprouts
The Best Simple Roasted Brussels Sprouts
Maple Sesame Ginger Roasted Brussels Sprouts
Check Out Exactly How I Make These Brussels Sprouts Here:
Sweet Chili Roasted Brussels Sprouts
- Total Time: 55 minutes
- Yield: 4-6 1x
Ingredients
- 2 lbs brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sweet chilil sauce
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Clean the brussels sprouts and cut them in half.
- Place the brussels sprouts on the parchment paper and toss with the olive oil, salt and pepper. Roast them for 35-40 minutes, flipping once, or until softened and caramelized.
- Remove them from the oven and brush them evenly with the sweet chili sauce. Return to the oven and bake for 5 more minutes. Best when served warm.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Gluten Free, Side, Vegan
*I was given a free napkin to write this post, but all opinions are my own!
These sound fantastic with all of that sweet chili flavor — I love this! And that napkin is adorable — I’m going to have to check out Kari’s stuff!
Another fun video! And I like the flavor boost the chili sauce gives too. Can never go wrong with roasted Brussels.
Just when I thought there weren’t any new ways to make sprouts, you came up with this. What a great idea!
I never really liked brussels sprouts growing up, but now I can get enough of them! Roasted is my favorite way to make them, and I have to try this version. Sounds delicious with the chili sauce. And such a pretty napkin, too! 🙂