SUPER EASY Roasted Sweet Chili Brussels Sprouts

Yes, Brussels sprouts – they really can be delicious if you cook them right. All you need are a handful of ingredients and a hot oven to turn them into crispy, sticky little bites that are sweet, spicy, and just a little bit addictive. This sweet chili roasted Brussels sprouts recipe has been a big hit with my family, and I’m pretty sure it will cure you of any Brussels sprouts skepticism.

SWEET CHILI ROASTED BRUSSEL SPROUTS

We never ate Brussels sprouts when I was a kid. Honestly, I only ever saw them in sad, boiled form on TV sitcoms and stories of how much people hated them, so I assumed they were bland. Then I roasted them “just to test” and my kids started stealing them off the pan. That sizzling pan-to-plate moment hooked us: crispy edges, glossy glaze, little pops of heat. Bye, side-dish problems.

 WHY DOES THIS RECIPE WORK?

• Roast > boil: High heat = golden, crispy edges with tender centers.
• Sticky, sizzling finish: Brushing on sauce and returning to the oven makes a shiny, sticky glaze that lightly chars and sizzles.
• Balanced flavor: Salty-sweet-spicy hits in every bite.
• Weeknight easy, holiday-worthy: 3 simple steps, ~35 minutes, scales beautifully.

HOW TO MAKE IT 

You can easily adapt this sweet chili brussels sprouts recipe to make it your own. Here’s are the ingredients I used to make it. 

• 1 1/2 lb Brussels sprouts
• 1 Tbsp. extra virgin olive oil
• 2 tsp of garlic powder
• 1/4 tsp sriracha sauce
• 1/4 tsp crushed red pepper optional
• 3/4 cup sweet chili sauce (store bought, or homemade recipe linked above)
• 1 tsp rice vinegar
• Salt to taste
• Ground pepper to taste
• Sesame seed (optional)

Gluten-free note: This recipe contains no soy sauce. To keep it gluten-free, use a gluten-free sweet chili sauce. Thai Kitchen Sweet Red Chili Sauce is labeled gluten-free. Always check labels on chili-garlic paste/sriracha, vinegar, and spices if you’re highly sensitive.