The smell of roasted Brussels sprouts caramelizing in a sweet chili glaze is something I never get tired of. Honestly, it’s that perfect balance of savory and sweetness that keeps me coming back for more. I first tossed these sprouts with a simple chili sauce on a whim during a chilly fall evening, and since then, this savory sweet chili roasted Brussels sprouts side recipe has become a staple at my dinner table. You know, Brussels sprouts can sometimes get a bad rap, but roasted the right way with a little sweet heat? They turn into something downright addictive.
What I love most about this recipe is how it transforms humble Brussels sprouts into a side dish that feels special enough for guests but is easy enough for a weeknight meal. The sweet chili sauce adds just the right kick without overpowering the natural earthiness of the sprouts. Plus, the roasting brings out a crispy, golden edge that’s pure comfort food magic. Over the years, I’ve tweaked the glaze to find the perfect mix of sweet, spicy, and savory that has impressed picky eaters and seasoned foodies alike.
If you’ve been looking for a side dish that’s quick, flavorful, and a little unexpected, this savory sweet chili roasted Brussels sprouts recipe is your new best friend. It’s great for busy families, holiday dinners, or even meal prep. After roasting these sprouts a dozen times or more, I can say confidently that this recipe hits the mark every time. Give it a try—you might just convert any Brussels sprout skeptics in your house!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, perfect for hectic weeknights or last-minute gatherings.
- Simple Ingredients: No fancy shopping needed; most are pantry staples or easy to find.
- Perfect for Any Occasion: Whether it’s a casual dinner or a holiday feast, this side dish fits right in.
- Crowd-Pleaser: Even Brussels sprout skeptics tend to ask for seconds thanks to the sweet chili glaze.
- Unbelievably Delicious: Crispy edges meet tender insides with a perfect sweet-spicy coating that makes every bite memorable.
This recipe isn’t just your average roasted Brussels sprouts. The secret is in the glaze—a blend of sweet chili sauce, a touch of garlic, and a hint of soy sauce that adds depth and umami. I’ve tested different chili sauces, and I recommend using one with a balanced sweetness and gentle heat for the best flavor. The roasting technique caramelizes the natural sugars in the sprouts, making them irresistibly tasty.
What makes it stand out is the harmony of flavors and textures that you don’t usually get with simple roasted veggies. It’s a side dish that makes you pause and savor, closing your eyes after the first bite—comfort food that’s also fresh and vibrant. Perfect for impressing guests without the stress or for turning your everyday dinner into something special.
What Ingredients You Will Need
This recipe uses straightforward ingredients that work together to deliver bold, balanced flavor and a satisfying texture. Most of these are pantry staples, and I’ve included some tips for choosing the best options.
- Brussels sprouts: About 1 pound (450g), trimmed and halved. Look for firm, bright green sprouts with tight leaves for the best texture.
- Sweet chili sauce: 3 tablespoons. I prefer brands like Mae Ploy or Thai Kitchen for a perfect sweet-spicy balance.
- Olive oil: 2 tablespoons, for roasting and to help crisp the sprouts.
- Soy sauce or tamari: 1 tablespoon, adds a savory depth. Use tamari for gluten-free.
- Garlic: 2 cloves, minced. Fresh garlic gives that aromatic punch.
- Honey or maple syrup: 1 teaspoon, to boost sweetness subtly and help caramelize.
- Rice vinegar or apple cider vinegar: 1 teaspoon, adds a bright tang that balances the sweetness.
- Red pepper flakes: A pinch for extra heat (optional, if you like it spicier).
- Salt and freshly ground black pepper: To taste, essential for seasoning.
For substitutions, almond oil or avocado oil can replace olive oil if you want a different flavor profile or higher smoke point. If you prefer a vegan version, swap honey with maple syrup. Frozen Brussels sprouts can work in a pinch, but fresh will always give the best caramelization and texture.
Equipment Needed
- Baking sheet: A rimmed sheet pan works best to catch any drips and allow even roasting.
- Mixing bowl: For tossing the Brussels sprouts with the sauce and oil evenly.
- Sharp knife and cutting board: To trim and halve the Brussels sprouts.
- Measuring spoons: For precise amounts of sauce, oil, and seasoning.
- Spatula or tongs: To flip the sprouts halfway through roasting.
If you don’t have a rimmed baking sheet, a large cast iron skillet can also be used to roast the sprouts, giving them a nice sear. I’ve tried roasting in a regular flat pan, but some sprouts tend to slip off, so I recommend something with edges. Also, if you want to speed things up, a convection oven helps crisp them faster and more evenly.
Preparation Method
- Preheat the oven to 425°F (220°C): This high heat is key to getting crispy, caramelized Brussels sprouts. It usually takes about 10 minutes to heat up.
- Prepare the Brussels sprouts: Trim the stem ends, remove any yellow or damaged outer leaves, then cut each sprout in half lengthwise. You want uniform sizes for even cooking.
- Make the glaze: In a mixing bowl, whisk together sweet chili sauce, olive oil, soy sauce, minced garlic, honey, rice vinegar, and red pepper flakes if using. This mixture should be glossy and slightly thick.
- Toss the sprouts: Add the halved Brussels sprouts to the bowl and toss well to coat every piece with the glaze. Use your hands or tongs for thorough coverage.
- Spread on baking sheet: Arrange the sprouts cut-side down in a single layer on the rimmed baking sheet. Crowding them causes steaming instead of roasting, so give them space.
- Roast for 20-25 minutes: Place the baking sheet in the oven and roast, flipping the sprouts halfway through, around 10-12 minutes in. You’ll know they’re done when the edges are browned and a bit crispy, and the glaze has caramelized.
- Season and serve: Remove from oven, sprinkle with salt and freshly ground black pepper to taste, and serve warm.
Tip: Keep an eye on the sprouts in the last 5 minutes so they don’t burn. The glaze can darken quickly once caramelized. If you want extra crispness, broil the last 2 minutes but watch carefully!
Cooking Tips & Techniques
Roasting Brussels sprouts at high heat is the key to that irresistible crispy edge and tender center. Honestly, I’ve learned the hard way that overcrowding the pan leads to soggy sprouts, so give them space. You can always roast in batches if needed.
Another tip is to always toss the sprouts cut-side down on the baking sheet. This contact with the hot pan delivers that golden crust. When flipping, be gentle to avoid tearing the sprouts.
The glaze is best added before roasting so the sugars caramelize beautifully. If you add it after, you miss that toasty flavor. Also, fresh garlic works wonders here, but add it sparingly—you don’t want it to burn and taste bitter.
If you find the glaze too thick or sticky, a splash of water or broth can loosen it just a bit. And if you want to multitask, prep the glaze and trim sprouts earlier in the day, then roast just before serving to keep them fresh and crispy.
Variations & Adaptations
- Spicy Kick: Add more red pepper flakes or a dash of sriracha for a bolder heat level.
- Asian-Inspired: Swap soy sauce with tamari, add a teaspoon of toasted sesame oil, and sprinkle with toasted sesame seeds before serving.
- Nutty Twist: Toss finished sprouts with chopped toasted almonds or pecans for crunch and richness.
- Vegan Version: Replace honey with maple syrup or agave nectar for a fully plant-based glaze.
- Oven to Air Fryer: Cook the coated sprouts in an air fryer at 400°F (200°C) for about 15 minutes, shaking halfway through, for even crispier results.
I once added a spoonful of miso paste to the glaze for a savory umami boost—it was unexpectedly delicious and made the glaze richer. Don’t hesitate to experiment with your favorite flavors!
Serving & Storage Suggestions
Serve these savory sweet chili roasted Brussels sprouts warm, straight from the oven, ideally on a platter to showcase those golden edges. They pair beautifully with grilled meats, roasted chicken, or even as a vibrant addition to a holiday spread.
Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm at 375°F (190°C) for 8-10 minutes to regain crispiness. Avoid microwaving if possible, as it makes them soggy.
Flavors actually mellow and deepen a bit after a day, so they can taste even better the next day. For entertaining, you can roast the sprouts in advance and reheat just before serving, sprinkling fresh chili flakes or a squeeze of lime for brightness.
Nutritional Information & Benefits
Per serving (about 1 cup): Approximately 120 calories, 7g fat, 12g carbohydrates, 4g fiber, and 3g protein. Brussels sprouts are rich in vitamins C and K, fiber, and antioxidants, making them a heart-healthy choice.
The sweet chili sauce adds flavor without excess calories, and using olive oil provides healthy monounsaturated fats. This side is naturally gluten-free when using tamari or gluten-free soy sauce, and can be made vegan by swapping honey.
From a wellness perspective, Brussels sprouts support digestion and immune health. The balance of sweet and spicy in this recipe makes it enjoyable without feeling heavy—perfect for those who want tasty but mindful eating.
Conclusion
This savory sweet chili roasted Brussels sprouts recipe is one of those dishes that turns a simple vegetable into something exciting and crave-worthy. It’s quick to prepare, uses easy ingredients, and delivers a flavor punch that pleases all ages. I love how it brings a little zing and sweetness to the dinner table, making Brussels sprouts a highlight rather than an afterthought.
Feel free to make it your own—adjust the heat, sweetness, or add your favorite toppings. I’d love to hear how you customize it, so please leave a comment or share your tweaks. Give this recipe a try and watch how it transforms your side dish game!
Happy roasting, friends!
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
You can, but fresh sprouts roast better and get crispier. If using frozen, thaw and pat dry well before roasting to avoid sogginess.
How spicy is the sweet chili sauce?
It’s usually mild with a gentle sweetness and mild heat. You can adjust spiciness by adding red pepper flakes or hot sauce if you prefer more kick.
Can I prepare the Brussels sprouts ahead of time?
Yes! Trim and halve the sprouts and make the glaze in advance. Toss and roast just before serving for best texture.
What can I serve with these Brussels sprouts?
They’re great alongside grilled chicken, pork chops, steak, or even as part of a vegetarian bowl with grains and beans.
Is this recipe gluten-free?
It can be if you use gluten-free tamari instead of regular soy sauce. The other ingredients are naturally gluten-free.
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Savory Sweet Chili Roasted Brussels Sprouts
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
A quick and easy side dish featuring roasted Brussels sprouts caramelized in a sweet chili glaze, balancing savory and sweet flavors with a crispy texture.
Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 3 tablespoons sweet chili sauce (brands like Mae Ploy or Thai Kitchen recommended)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup
- 1 teaspoon rice vinegar or apple cider vinegar
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the stem ends of Brussels sprouts, remove any yellow or damaged outer leaves, then cut each sprout in half lengthwise.
- In a mixing bowl, whisk together sweet chili sauce, olive oil, soy sauce, minced garlic, honey, rice vinegar, and red pepper flakes if using.
- Add the halved Brussels sprouts to the bowl and toss well to coat every piece with the glaze.
- Arrange the sprouts cut-side down in a single layer on a rimmed baking sheet, giving them space to avoid steaming.
- Roast for 20-25 minutes, flipping the sprouts halfway through (around 10-12 minutes in), until edges are browned and crispy and glaze has caramelized.
- Remove from oven, season with salt and freshly ground black pepper to taste, and serve warm.
Notes
Keep an eye on the sprouts in the last 5 minutes to avoid burning the glaze. For extra crispness, broil for the last 2 minutes but watch carefully. Avoid overcrowding the pan to prevent soggy sprouts. Fresh garlic should be added sparingly to avoid bitterness. Frozen Brussels sprouts can be used but fresh is preferred for best texture and caramelization. For vegan version, replace honey with maple syrup or agave nectar. Air fryer cooking option: 400°F (200°C) for about 15 minutes, shaking halfway through.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 120
- Fat: 7
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
Keywords: Brussels sprouts, roasted Brussels sprouts, sweet chili sauce, easy side dish, savory, sweet, gluten-free, vegan option
