by Jaden | Appetizers/Bites, Main Course, Recipes, Sides | 44 comments
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Roasted Brussels sprouts in a sweet chili glaze, an awesome side! It’ll convert any brussels sprout haters. They’re super-quick and simple to make and always so delicious.
For the past 5 years, Ree (The Pioneer Woman),Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time.
This year’s shindig was atStubb’s BBQ RestaurantinAustin, Texas forBlogHer Food Conference. And while I make it sound like the three of us planned, managed and executed the party, the reality was that the three of us just showed up as hostesses. All the work was done by the fabulous crew at BlogHer!
Roasted Brussels From Texas!
While in Austin, I was on a mission to try the famous roasted brussels sprouts from restaurants Uchiko and East Side King Food Truck at The Liberty Bar. Both treated the brussels sprouts to an oven roasting and Asian sauce.It’s a good thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.
Uchi/Uchiko’s official recipe includes two sauces and a ton of ingredients, which makes it just too complicated for this “easy Asian” blog, so I’ve created a different recipe to include only the bare necessity of ingredients to achieve a similar taste profile….namely: garlic, fish sauce and Thai sweet chili sauce.
Why These Roasted Brussels Are So Good
- An easy side, packed with great flavor and textures
- Will convert brussels haters!
- Perfect for Thanksgiving or Christmas
Ingredients
- Brussels sprouts
- Cooking oil
- Garlic cloves
- Fish sauce or soy sauce
- Sweet chili sauce
How To Make These Roasted Brussels Sprouts – Step By Step
- Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly.
- Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
- In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly.
- Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing.
- Watch them carefully so they don’t burn! Remove from the oven and serve immediately.
How To Cut Brussels Sprouts
While your oven is preheating, give all of those sprouts a rinse, and then pat them dry with a clean kitchen towel.Pluck off and discard any outer leaves that are looking a little browned or wilty. Then trim off the tough ends and cut each sprout in half lengthwise, being sure to save any of the leaves that fall off.
Are Roasted Brussels Sprouts Good For You?
Yes indeed – here’s some info:
- Brussels sprouts have kaempferol and omega-3 fatty acids, both of which may inhibit cancer growth, prevent inflammation, and benefit heart health.
- With high levels of fiber, Brussels sprouts can support digestive health and possibly reduce the risk of heart disease and diabetes.
- Brussels sprouts contain high amounts of vitamin C, which benefits immune health, iron absorption, collagen production and the growth and repair of tissues.
Can You Use Frozen Brussels Sprouts?
If you want to make this recipe with frozen Brussels sprouts, thaw them completely, pat them dry, and place them in the oven without any oil so they dry out even more. Then, remove from the oven, and cook as directed. I’ve done this a number of times, and can tell you that the texture won’t be nearly as pleasing. I recommend using fresh whenever possible.
Top Tips For These Roasted Brussels Sprouts With Chili Sauce
- In general, the smaller the sprouts are, the sweeter they will be. The larger, the more they will taste like cabbage.
- To store. Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- Goes great with chicken, salmon, pork or pasta!
Roasted Brussels Sprouts with Sweet Chili SauceRecipe Video
Check Out These Other Delicious Sides
- Roasted Cauliflower with Parmesan Recipe
- The Pioneer Woman’s Buttermilk Biscuits Recipe
- Roasted Cauliflower with Bacon and Garlic Recipe
Have you tried these Roasted Brussels Sprouts with Sweet Chili Sauce? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Roasted Brussels Sprouts with Sweet Chili Sauce Recipe
Jaden Hair
Roasted Brussels sprouts in a sweet chili glaze, an awesome side! It'll convert any brussels sprout haters. They’re super-quick and simple to make and always so delicious.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 131 kcal
Ingredients
- 1 pound brussels sprouts stem trimmed and halved
- 2 tablespoons cooking oil
- 2 garlic cloves finely minced
- 2 teaspoons fish sauce or soy sauce
- 2 tablespoons sweet chili sauce
Instructions
Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly.
Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.
Nutrition
Calories: 131kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 349mgPotassium: 441mgFiber: 4gSugar: 7gVitamin A: 855IUVitamin C: 97mgCalcium: 50mgIron: 2mg
Keyword glazed brussels, roasted brussels, roasted sprouts
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Leveda Woolery on 12/21/20 at 3:19 pm
Great recipe, trued it and loved it. I made again with a little variation. I followed everything except making the chili sauce. I bought a bottle of Trader Joe’s Thai chili sauce & used it instead. Dish was awesome!!!!Reply
Alma Samos on 3/16/20 at 1:27 pm
By FAR my very FAVORITE recipe for Brussel Sprouts! So quick, easy DELICIOUS! Thank you! A little twist with a bit of ginger works well too!Reply
Jaden on 3/17/20 at 12:04 pm
Thank you so much Alma! jaden
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Jill on 12/25/19 at 11:54 am
See AlsoEasy German Sauerkraut Balls Recipe - GypsyPlateChocolate Molten Lava Cake RecipeChocolate Layer Cake (Popular Recipe!) - Sally's Baking AddictionHow to Make Mexican Rice Recipe for all your Tex-Mex meals!
Delicious recipe!Reply
Jaden on 12/25/19 at 2:12 pm
Thanks Jill!
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Rzh on 3/26/17 at 9:45 pm
Fantastic! We used Lingham’s chili sauce and they were great.
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Jennifer on 8/31/16 at 2:09 am
I doubled the sauce recipe for a small group of large Brussels sprouts and made sure they were well coated. And because of that…I turned a sprouts hater into a sprouts lover. Thank you!
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Lori on 11/23/21 at 7:38 pm
Can you line the pan? With all the sugar the cookie sheet will be ruined.
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Ashley on 8/21/16 at 6:59 pm
Just made these. They are terrible. The brussels sprouts really need salt despite the fish sauce. When I mixed the sauce with the sprouts, the sauce turned liquidy and never caramelized. All it did was end up steaming my roasted sprouts so they ended up soggy. I left them in to broil for longer to try to caramelize them, which ended up burning most of them and still never getting the good sweet glaze I wanted.
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Azure on 4/27/19 at 5:47 pm
I didn’t have a problem at all – it turned out nice!
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Nancey on 7/12/16 at 3:15 pm
I’ve been looking for a replic for the Redeye Grill Brussels sprouts recipe. I can’t wait to try this!
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Sarah Marie on 12/31/15 at 1:48 pm
I’m going to try this recipe, the sprouts look great! Per a close friend who works at Uchi, I did want to clarify, Uchiko pan frys their sprouts. I’ve tried their recipe and it’s a bit messy but sooooo good. I’ve never gotten the same crispiness when roasting.
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Mary Ann Marino on 9/15/15 at 5:47 pm
These look so yummy. I am trying to get my husband and I to eat healthier. This looks like just the thing to start out our healthy journey together. I just came across your site and now I am hooked! Will let you know how it turns out.
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Bitsy Hatch on 7/1/15 at 6:35 pm
I am SO going to be making this recipe! I just got back from vacation where they had these and I couldn’t get enough of them! Everyone I talked to just loved them. Including my husband you doesn’t like brussel sprouts!
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Sadhna Grover on 6/1/14 at 12:25 pm
This is very good recipe, I am not a great fan of this small green veg, but because of its health benefits I eat it, I love sweet chili . Thanks for sharing, I will try.
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nancy on 2/23/14 at 9:05 pm
I made a version of these, which were great. I used soy in lieu of fish sauce, middle eastern chili sauce, garlic and chopped ginger in the sauce. Didn’t read the recipe correctly and roasted it all together for 20 minutes, then drizzled agave over the top, gave it a good stir and roasted a few more minutes. Really tasty with sushi rice!
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Catherine on 2/23/14 at 1:35 pm
Thank you for this recipe! We ate at the Redeye Grill in a NYC and loved their Brussels sprouts. I asked for the recipe and they said they were a corporate restaurant, so could not divulge the secret ingredients. I have a Googled this recipe numerous times but yours is the simplest and closest to achieving the taste we remember. One addition is chopped cashews for added crunch and interest.
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Labanca on 1/6/14 at 1:54 am
Thanks for Sharing this recipe.. Can’t wait taste it… Will try it and get back to you…:)
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Andreas Jansson on 12/19/13 at 5:27 pm
Thank you, this looks so extremly tasty! 🙂
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Amanda on 12/17/13 at 6:33 pm
I made these and they taste nothing like Uchiko.
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4 Week Carb Cravings BootCamp on 12/2/13 at 4:33 pm
Thank you for this recipes
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Sri on 11/21/13 at 1:52 pm
Thanks for the recipe. Do you have the recipe to recreate the East Side King’s Brussels sprouts dish?
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Sylvia on 11/18/13 at 12:53 pm
Always looking for great vegetable recipes. Just happened across this roasted Brussels Sprouts recipe. These not only look delicious, but also so easy to make. Love it! Will definitely be making these.
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BarbaraD on 10/19/13 at 6:10 pm
I’ve just found your blog and will be visiting often. I’ve subscribed to your newsletter and look forward to that, but I’ll tell you now, you and I are going to spend some quality time together in my kitchen, so to speak, while I cook your recipes. I’m going to start with the sweet chili sauce tomorrow! I love Brussels sprouts, have some in the fridge, so that’s tomorrow night’s side dish. It all looks so yummy! (I have also gaped, gasped, and entered all the fabulous drawings you are sponsoring! I’ll be holding my breath!)
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Suzanne on 9/19/13 at 10:01 pm
Gave it a try and loved it! The little leaves that fell off the sprout and baked to a crisp are addictive! I think a whole bowl full of those little crispy leaves would make chips obsolete.
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SeattleDee on 9/14/13 at 9:38 pm
This just might replace sprouts roasted with bacon, taters and onions as my favorite prep… it certainly sounds healthier.
http://otm-inthegalley.blogspot.com/2010/10/brussels-sprouts-rock.htmlReply
Julia on 9/3/13 at 4:11 pm
This is such a creative idea! While I personally love brussels sprouts, not everyone does, which is a shame because they are so healthy. You took a food that many shy away from and turned it into something even a vegetable hater couldn’t resist! Can’t wait to test this recipe out and turn some haters into brussels sprouts lovers!
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Sue on 8/31/13 at 11:16 am
Those look fantastic. I only recently started eating Brussels sprouts (they’re not an Asian vegetable so my mom never purchased them and had a bad reputation when incorrectly prepared) and I feel like I’ve been missing out for decades. When I brought them to my parents’ house recently, my mom suggested sauteing them in black bean paste,
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matt the goth on 8/27/13 at 2:25 pm
Those look great. They are halved in the photo but the recipe doesn’t say if you halve them before or during the cooking. Can you clarify please?
Thank you. MattReply
miss kultur on 8/25/13 at 3:47 pm
Hi, love your website! Just a quick question on this — I made this last night but found the dish tasted quite bitter. Not sure if that was the garlic that had burnt, but I didn’t keep the brussels sprouts in the oven for more than a few minutes the second time. I thought of maybe cutting down the first round time to 15 minutes – perhaps the small leaves that had blackened were causing the bitterness…?
I was also considering steaming the brussels sprouts first. Then adding the oil, garlic, sweet chili sauce and fish sauce and broiling/ roasting in the oven for 5 minutes. Maybe that will work better for me!
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Julie on 8/9/13 at 8:00 pm
These were so good! And they definitely reminded me of Uchiko’s sprouts!!
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Cash on 8/7/13 at 4:26 pm
These look wonderful!
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Ashley Bee (Quarter Life Crisis Cuisine) on 8/7/13 at 4:09 pm
Ohh I love this! AND YOU’RE FRIENDS WITH PIONEER WOMAN? So cool! 😀 I’ve only ever made brussels sprouts with a sweet component, this is wicked cool!
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Kim in MD on 8/7/13 at 10:47 am
You and PW throw the best parties! These Brussels sprouts look amazing!
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Laura on 8/6/13 at 10:26 pm
A great way to do these! Love the added kick!
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Chris on 8/3/13 at 7:46 pm
Stubbs, what a legendary place to do an event, color me green with envy.
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Julie Phelps on 8/3/13 at 4:27 pm
Wonderful taste Jaden! Thanks for sharing. I will also try with green beans – they take so well to most Asian flavors. Hmmmm, wonder about cauliflower, too?
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Shellina on 8/3/13 at 11:45 am
I’ll have to try these- I usually don’t love Brussels sprouts- but I trust you, girl. 😉 I’ll report back on the blog.
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Pascale on 8/3/13 at 9:57 am
I made these brussel sprouts LAST NIGHT and they were delicious. Thank you!
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Emily @ Life on Food on 8/2/13 at 8:06 pm
I love brussels sprouts and am always looking for new ways to make them. This recipe is right up my alley. Yum, yum!
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Hillary @ Easy Peasy Kitchen on 8/2/13 at 5:30 pm
I love that brussels sprouts are making a resurgence in the foodie world. (And I also love that you spelled brussels sprouts correctly.) They are so tasty and have a undeservedly bad rap! Can’t wait to try this recipe. I also have a ton of green beans from my garden that need to be eaten, so I think I’ll be trying this sauce on those, too!
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Putputt @ Putputt Eats on 8/2/13 at 4:09 pm
That looks incredible! Yum!
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Kathy Fleming on 8/2/13 at 3:45 pm
can’t wait to try this!
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Katrina @ Warm Vanilla Sugar on 8/2/13 at 1:58 pm
Such a fabulous recipe!
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