Raise your hand if you’re in a side dish rut! Unlike my current hair rut (another day another ponytail,) wardrobe rut (all black every day) and music rut (one word: MOANA #tellmeyouhavekids,) a side dish rut is a simple one to get out of. If you’re like me and have entrees planned out for the week but find yourself toe tapping in front of the refrigerator every night trying to decide what to serve with them, try THESE » Sweet Chili Roasted Brussels Sprouts!
Watch How to Make Them!
Sizzling Roasted Brussels Sprouts
Simply seasoned roasted brussels sprouts halves are brushed with a sweet chili sauce mixture then popped back into the oven until they’re sticky, glazed, and sizzling. A sprinkling of chopped peanuts on top is the icing on the cake. The combination of salty, savory, sweet, and a touch spicy is even better than you can imagine!
We never ate brussels sprouts growing up so I only know of them in their craveable roasted or shredded form, aka my favorite ways to cook them. But if you were the victim of a boiled brussels sprouts upbringing, try this recipe before writing them off forever. The sweet/savory combination is a can’t miss, plus I promise they’ll liven up any dinner you pair them with!
There’s only 2 steps to this recipe. First, trim then halve 1-3/4lb brussels sprouts and add them to the center of a foil-lined, nonstick-sprayed baking sheet. Drizzle on 1 Tablespoon extra virgin olive oil and garlic powder, salt, and pepper to taste then toss with your fingers to coat and arrange the sprouts in a single layer cut side down. Roast at 425 degrees until golden brown, 15-17 minutes.
Next, stir together 1/4 cup sweet chili sauce and 2 teaspoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce,) then use a pastry brush to gently dab the mixture on top of the roasted sprouts. Pop them back into the oven for 5-7 minutes or until the glaze is hot and bubbly.
Serve the sprouts with extra sweet chili sauce for dipping, if you please, and a sprinkling of chopped peanuts for a little crunch and pop of saltiness to contrast the sweet sauce. I’m telling you, this seriously simple roasted brussels sprouts side dish is SO delicious, and different, too! Whatever you pair them with – enjoy!
More Easy Side Dish Recipes
Air Fryer Asparagus Angel Hair Pasta with Garlic and Herbs Easy Garlic Butter Roasted Mushrooms The BEST Pasta Salad Mediterranean Orzo Salad Gluten Free Scalloped Potatoes Baked Potatoes
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