Growing up, I wanted prettyyyy much nothing to do with Brussels sprouts. Every child of the 80’s understands exactly what I’m talking about…steamed Brussels sprouts weren’t exactly the most appetizing.
They were my least favorite veggie, and it wasn’t until I was an adult that I tried roasting them, instead of steaming them, that I discovered just how delicious they are! Now, they’re one of my favorite veggies!
When you’re cutting your Brussels, don’t toss those leaves that fall off! My absolute favorite part is the crispy leaves that you get after roasting them– they taste like chips! The healthiest, but most delicious chips!
This Sweet Chili Roasted Brussels Sprouts recipe is my new, absolute favorite way to prepare this little green veggie! This is a great and super simple side dish to serve at Thanksgiving, or any holiday gathering!
The sauce tastes identical to that sweet chili sauce you can find in most supermarkets, minus any of the junky ingredients! It’s one of my husband’s favorites!
You can easily make the sauce for these Sweet Chili Roasted Brussels Sprouts up to a week in advance, storing it in an airtight container in the fridge until you’re ready to use. Just warm it up before tossing with the Brussels.
The sauce is also DELICIOUS with chicken, tossed into a stir-fry or dipped into Crispy Baked Chicken Tenders! I highly recommend making a double batch 😉
Enjoy this recipe for my Sweet Chili Roasted Brussels Sprouts!
Sweet Chili Roasted Brussels Sprouts
- 2 tablespoons ghee or coconut oil, melted
- 1 pound Brussels sprouts, ends trimmed and cut in half
For the Sweet Chili Sauce:
- 2 teaspoons arrowroot starch
- 1/2 cup rice vinegar
- 1/4 cup honey
- 2 teaspoons red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Preheat your oven to 400 degrees. Toss the Brussels sprouts with the ghee/coconut oil directly on a baking sheet. Spread the Brussels into a single layer, placing as many as possible face down (this helps the open end to brown). Season with salt and pepper.
- Roast for 20-25 minutes, or until the Brussels are fork tender and are nicely browned.
- Place the arrowroot starch into a small bowl and add 1 teaspoon water. Stir to combine, making sure all clumps are dissolved. Set aside.
- Place the remaining sauce ingredients into a small saucepan and bring to a simmer over medium heat. Whisk in the arrowroot slurry and continue to simmer over medium-low heat until the sauce has thickened.
- Toss the Brussels sprouts with the sweet chili sauce and ENJOY!
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