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Home / Blog / Sweet Chili Roasted Brussels Sprouts

Sweet Chili Roasted Brussels Sprouts

Nov 10, 2017 · Leave a Comment

Sweet Chili Roasted Brussels Sprouts

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!

Sweet Chili Roasted Brussels Sprouts

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!

Sweet Chili Roasted Brussels Sprouts

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 😉

Sweet Chili Roasted Brussels Sprouts

Enjoy this recipe for my Sweet Chili Roasted Brussels Sprouts!

Sweet Chili Roasted Brussels Sprouts

Print Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings 4 side portions

Equipment

  • Stovetop
  • Oven

Ingredients
  

  • 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

Instructions
 

  • 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!
Tried this recipe?Let us know how it was!

Sweet Chili Roasted Brussels Sprouts

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Blog, Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Side Dish brussels sprouts, chili, gluten free, Paleo, side dish, vegetables

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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