Sriracha Sweet Chili Brussels Sprouts
Add some spark to your table with these flavor-packed Brussels sprouts! Sriracha Sweet Chili Brussels Sprouts are a little bit spicy, a little bit sweet and a whole lot wonderful!
Why This Recipe is a Keeper!
These sweet and spicy Brussels sprouts are definitely NOT your average Brussels sprout!
If you’re a regular reader, then you know Brussels sprouts are my all-time favorite vegetable and I eat them frequently. Because I do eat them so frequently, I always look for new ways to prepare them. This way is one of my go-to recipes because it’s so simple and delicious!
This spicy and slightly sweet recipe is super easy and basically involves the marriage of two condiments you may already have on hand: Sriracha hot sauce and sweet chili sauce. Add a little oil, salt and pepper and that’s all you need!
Sriracha Sweet Chili Brussels Sprouts pair perfectly with Asian-inspired dishes like Beef Lettuce Wraps. They also make a great appetizer. Simply roast them whole, place a toothpick or other party pick in them and serve!
Let’s make ’em!
How to make Sriracha Sweet Chili Brussels Sprouts:
Recipe Ingredients:
Here’s everything you’ll need to make these sweet and spicy Brussels sprouts along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Brussels Sprouts: When buying Brussels sprouts, look for bright green heads with tightly packed leaves. They should be firm and heavy for their size. Avoid any with yellowing leaves or black spots. Small sprouts are usually sweeter than large ones. Use within 3 to 4 days of purchasing because they tend to take on a more “cabbagey” flavor the older they get.
- Canola Oil: Use any neutral-flavored oil such as grapeseed.
- Sriracha: Also known as “rooster sauce,” it has become as popular as Tabasco sauce. Sriracha was first produced by a Thai woman in the town of Si Racha, Thailand. It’s made with chili peppers, distilled vinegar, garlic, sugar and salt.
- Sweet Chili Sauce: Also known as Thai sweet chili sauce, this condiment is popular in Thai, Afghan and Malaysian cuisine. It’s made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, garlic, sometimes fish sauce and sugar.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Spread the halved Brussels sprouts out on a nonstick baking sheet or line a baking sheet with nonstick aluminum foil.
- Drizzle the oil over the Brussels sprouts, toss to coat and season with salt and black pepper.
- Drizzle Sriracha hot sauce over the Brussels sprouts and toss to coat again.
- Turn the Brussels sprouts so they’re cut side down.
- Roast for 20 minutes or until lightly browned and tender.
- Pour the sweet chili sauce over the Brussels sprouts and stir. Return to the oven for 2 to 3 minutes to heat through then serve immediately.
How easy was that? You’ve got spicy, sticky, wonderful Sriracha Sweet Chili Brussels Sprouts!
Chef Tip:
- Because I’m right-handed, I always wear a disposable glove on my right hand when trimming and halving Brussels sprouts because I tend to nick my thumb with the paring knife. I don’t draw blood, but my thumb does start to get sensitive. You could also wear a fingertip cot or place a bandage over your thumb to protect it.
Frequently Asked Questions:
Although these Brussels sprouts reheat fine, the reheated product is probably not what you want to serve guests. Have the Brussels sprouts all trimmed and halved then proceed with roasting them as directed.
This flavor combination is also delicious with broccoli, broccolini and green beans!
Storage:
- Refrigerate all leftovers and consume them within 4 to 5 days for the best flavor.
Serve with:
- Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw
- Asian Beef and Shishito Pepper Skewers
- Spicy Asian Pork Cabbage Rolls
- Asian Barbecue Chicken Meatballs
- Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots
More amazing Brussels sprouts recipes you’ll love!
- Lemon Parmesan Crusted Brussels Sprouts
- Pan-Roasted Brussels Sprouts with Sweet Chili Orange Glaze
- Brussels Sprouts Gratin with Brie and Bacon
- Roasted Brussels Sprouts with Brown Butter and Almonds
Get all my vegetable side dish recipes at: Vegetable Side Dish Recipes – From A Chef’s Kitchen
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Sriracha Sweet Chili Brussels Sprouts
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Ingredients
- 2 pounds Brussels sprouts - trimmed and halved
- 2 – 3 tablespoons canola oil - or other neutral oil
- Salt and freshly ground black pepper - to taste
- 1/4 cup Sriracha hot sauce
- 1/2 cup sweet chili sauce
Instructions
- Preheat oven to 400 degrees. Spread Brussels sprouts out on nonstick baking sheet or alternately, line a baking sheet with nonstick aluminum foil.
- Drizzle oil over Brussels sprouts, toss to coat and season with salt and black pepper.
- Drizzle Sriracha hot sauce over Brussels sprouts and toss to coat again.
- Roast for 20 minutes or until lightly browned and tender.
- Pour sweet chili sauce over Brussels sprouts and stir. Return to the oven for 2 to 3 minutes then serve immediately.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I made these last night, to accompany the slow cooked Korean short ribs on your other page and the whole meal was a hit! I did the veggies in a cast iron skillet, on the stovetop. I added carrots and cooked them about 5 minutes prior to adding the Brussels sprouts. I didn’t add the sauce until about they’d cooked for 5 minutes, then before it was all done, I added about a 3 cups of chopped chicory/radicchio and wilted that in the hot veggie mix. The sweet and spicy sauce tempered the bitter greens and made the veggies so yummy! Thanks for the new staple recipe!
Made recipe as printed. Both those sauces are loaded with salt! Sorry to say, the batch has become a condiment, and will be used up as flavoring for a pan hash. Or two. Or three.
Hi, Janet, Thanks for your feedback. Salt/saltiness is a personal preference. I find Brussels sprouts need quite a bit! Sorry they didn’t work for you, but glad you’ll find a way to use them.
You have such wonderful, enticing recipes with easy-to-follow instructions.
I do have a question as I have never made brussels sprouts before. Frankly, I just don’t care for them though I don’t know why as I love every other vegetable I’ve ever had. This recipe looks like it just may change my mind on the sprouts issue.
My question: Do you trim the bottoms or outer leaves first? The instructions don’t say but seems to me that’s what I have heard in the past. I know this is probably one of those I can’t believe she asked such a stupid question, but I am making these for the first time and didn’t want to mess up.
Thank you for your wonderful recipes and step-by-step instructions.
Hi, Cherylynn, Thanks so very much for your kind words and thanks so much for your question! Yes, you would trim the bottom which tends to be dry and remove any funky outer leaves. In the recipe, it says “trimmed and halved,” so that’s really what I mean. Everyone is at a different cooking level so feel free to ask any question. Heck, I’m still learning things and will always keep learning. Thanks again and hope you enjoy!
Would you clarify your serving size in the nutritional information? Is it that 6 halves equal 1 serving, or 6 whole sprouts (12 pieces) equal 1 serving? Thanks! These sound fabulous and we love Brussels sprouts!
Hi, Nancy, Thanks so much for your question. Two pounds of Brussels sprouts will serve approximately 4-6 people. It’s going to depend upon how big they are and how much you need to trim off. Thanks again and hope this answers your question. Enjoy!