Whether you’re team sweet or team spicy, this recipe for Thai Sweet Chili Brussels Sprouts will be a win-win. They’re a little sweet, a little spicy, and have a LOT of flavor!
These Thai Sweet Chili Brussels Sprouts are also a win-win when making them for anyone who may not otherwise love vegetables (hello, kiddos!).
I’m convinced that anyone can learn to love vegetables. Yes, even brussels sprouts. It’s simply a matter of preparing them in a tasty way, and I think these sweet and spicy sprouts are super tasty indeed.
Want to know how to get perfectly roasted brussels sprouts!?
My tip for perfectly roasted brussels sprouts is to roast them in the oven on high heat on a parchment lined pan covered with foil for about the first 20ish minutes. Then when they are nearly tender I remove the foil and roast them until completely tender and browned. And the loose leaves even get super crispy and delicious.
The foil allows them to steam a little first, making them tender. Then when you remove the foil and roast them, this is what gets them nice and brown.
You also need high heat for proper roasting. I usually roast at 425-450°.
My other tip for perfect brussels sprouts (and other roasted veggies) is don’t crowd the roasting pan! Then the veggies won’t roast, they will just steam.
These brussels will be a crowd favorite
Gettin’ saucy…
The sauce for these sprouts couldn’t be simpler to make. You just whisk Thai sweet chili sauce and either soy sauce or coconut aminos (for soy-free).Then you add this the last 5ish minutes of roasting so the veggies glaze a little.
For the chili sauce I used Mae Ploy sweet chili sauce. If you are looking for a good low-sodium, gluten-free soy sauce I like San-J. And if you are soy-free and want to use coconut aminos, I like Coconut Secret Official.
You can add toasted peanuts or cashews for crunch
Once you have the sauce done, the only other ingredients are the chopped roasted peanuts and fresh cilantro. And if you have a peanut allergy sub cashews here, which are also commonly used in Thai cuisine.
If you’re just not a fan of brussels, try this recipe with other veggies:
- baby boy choy
- cauliflower
- broccoli
- carrots
- zucchini
- eggplant
- butternut squash
- sweet potatoes
Serve with jasmine rice for an authentic Thai style dish
Wondering what to serve with these Thai Sweet Chili Brussels Sprouts? Serve them with Thai jasmine rice (or quinoa), and/or your favorite protein.
Or get fancy and make some fried rice to go with.
Whatever you decide to make to go with these Thai Sweet Chili Brussels Sprouts, I hope you like them as much as I do! Please feel free to comment below or tag me on Instagram. I love seeing your recipes!
Like brussels sprouts? Don’t miss these…
Crispy Quinoa & Brussels Sprouts (vegan, GF)
Korean Inspired Brussels Sprouts (vegan, GF)
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 lb brussels sprouts trimmed, large ones halved or quartered
- 2 tsp avocado oil or another neutral oil
- 4 tbsp sweet chili sauce
- 2 tbsp coconut aminos or soy sauce see blog post for brand recs
- 1/4 cup toasted peanuts chopped
- 1/4 cup fresh cilantro chopped
Ingredients
|
|
- heat oven to 425°, line a large sheet pan with parchment paper
- toss brussels with oil, salt & pepper to taste and roast for about 20-25 minutes (or until almost tender)
- meanwhile, make sauce: in a small bowl whisk sweet chili sauce with coconut aminos or soy
- glaze brussels with desired amount of sauce and return them to the oven to roast until tender, about 5 more minutes (depending on the size of the brussels)
- to serve top with toasted peanuts and fresh cilantro and serve with jasmine rice
Recipe serves 4 as a side
Original recipe created by Jerran Boyer
www.healthnutchefs.com