Sweet Chili Roasted Brussels Sprouts (Print View)
Crispy brussels sprouts glazed in sweet chili, roasted for deep flavor and tender texture.
# What You'll Need:
→ Brussels Sprouts Base
01 -
1 3/4 pounds whole brussels sprouts
02 -
1 tablespoon extra virgin olive oil
03 -
1/4 teaspoon garlic powder
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
→ Glaze
06 -
1/4 cup sweet chili sauce
07 -
2 teaspoons gluten-free reduced-sodium Tamari
→ Garnish
08 -
2 tablespoons minced peanuts (optional)
# Directions:
01 -
Preheat oven to 425°F. Line a half-sheet baking pan with parchment paper or foil and lightly coat with nonstick spray.
02 -
In a small bowl, mix sweet chili sauce and gluten-free Tamari until fully combined and set aside.
03 -
Remove ends from brussels sprouts and halve each one, discarding any loose outer leaves. Transfer to prepared baking pan, drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss evenly to coat, arranging brussels sprouts cut side down in a single layer.
04 -
Roast for 15–17 minutes until golden brown and tender.
05 -
Remove pan from oven and brush tops of the brussels sprouts with the sweet chili glaze. Return to oven and continue roasting for an additional 5–7 minutes until glaze is bubbling and caramelized.
06 -
Transfer to a serving dish and garnish with minced peanuts if desired. Serve hot.
# Notes:
01 -
Monitor closely after applying glaze to prevent over-caramelization. For extra crispiness, avoid overcrowding the baking pan.