Sriracha Sweet Chili Roasted Brussels Sprouts are a little bit spicy, a little bit sweet and a whole lot wonderful!
For more great Brussels sprouts recipes, be sure to check out 25 Brussels Sprouts Recipes that Rock!
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The inspiration behind this recipe:
I’m diligent about getting a flu shot each fall, I wipe carts with the sanitizing cloths and wash my hands frequently in an effort to stay well. Well, I’m not so lucky this year. I just got back from California which meant being in an airplane and why I’m under the weather now. (Making sad face.)
Because my taste buds are dull when I have a cold, I crave spicy food. And, because I’m fighting off some type of bug, I want healthy, easy food.
Meet my new favorite way to make Brussels sprouts!
If you’re a regular reader, then you know they are my all-time favorite vegetable and I eat them frequently. I typically roast them but this time around with this dang cold, I wanted to kick it up. This recipe is super easy and basically involves the marriage of two condiments: Sriracha hot sauce and sweet chili sauce.
How to make Sriracha Sweet Chili Roasted Brussels Sprouts:
- You’ll need to cut the Brussels sprouts in half first. I always wear a disposable glove on my right hand because I tend to nick up my thumb otherwise and it gets tender. You could also wear a fingertip cot or wrap it in a bandage.
- Drizzle with oil and season with salt and black pepper.
- Then, place on a baking sheet, splash with Sriracha and roast.
- When they’re done, toss them with sweet chili sauce, return to the oven for just a few more minutes and serve!
How easy was that? You’ve got spicy, sticky, wonderful Brussels sprouts! Sriracha Sweet Chili Roasted Brussels Sprouts!
Enjoy and stay well!
More amazing Brussels sprouts recipes:
- Lemon Parmesan Crusted Brussels Sprouts
- Roasted Brussels Sprouts with Browned Butter and Almonds
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Brussels Sprouts Gratin with Brie and Bacon
- Roasted Purple Brussels Sprouts with Bacon and Parmesan Cheese
- Cheesy Brussels Sprouts and Wild Rice Casserole
Sriracha Sweet Chili Roasted Brussels Sprouts
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
- ¼ cup Sriracha hot sauce
- ½ 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 15 to 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.
Arjai says
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!
Janet says
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.
Carol says
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.
Cherylynn says
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.
Carol says
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!
Nancy Peterman says
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!
Carol says
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!