Ingredients:
- 1 1/2 lbs Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
Instructions:
- Preheat & Prep: Preheat your oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper or foil.
- Trim & Season: Trim the ends off the Brussels sprouts and halve them lengthwise. In a medium bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper, ensuring they are evenly coated.
- Roast: Spread the Brussels sprouts on the prepared baking sheet in a single layer, cut sides down. Roast for 15-20 minutes, or until tender and starting to turn golden brown.
- Make the Glaze: While the Brussels sprouts roast, combine the sweet chili sauce and soy sauce (or tamari) in a small bowl.
- Glaze & Finish: Remove the Brussels sprouts from the oven and toss them in the sweet chili glaze. Return to the oven for another 5-7 minutes, or until the sauce is hot, bubbly, and slightly caramelized.
- Serve: Transfer the roasted Brussels sprouts to a serving platter and enjoy immediately.
Tips:
- Make it spicier: Add a pinch of red pepper flakes for an extra kick.
- Add garnishes: Sprinkle with toasted sesame seeds, chopped peanuts, or fresh herbs for additional flavor and texture.
- Store leftovers: Leftovers will keep for several days in an airtight container in the refrigerator.
Enjoy your delicious and healthy Sweet Chili Roasted Brussels Sprouts!
