Description
Deliciously roasted brussels sprouts brushed with sweet chili sauce for a delightful appetizer or side dish.
Ingredients
Scale
- 1–3/4 lb whole brussels sprouts
- 1 Tablespoon extra virgin olive oil
- to taste garlic powder
- to taste salt
- to taste pepper
- 1/4 cup sweet chili sauce (I like Gramas Sweet Chili Sauce)
- 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
- Minced peanuts for garnish (optional)
Instructions
- Preheat oven to 425 degrees then line a half baking sheet with parchment paper or foil and spray with nonstick spray.
- In a small dish, stir together sweet chili sauce and gluten free tamari (or soy sauce if using). Set both aside.
- Trim the ends off the brussels sprouts then slice in half and discard any outer leaves that fall away.
- Add halved sprouts to prepared baking sheet then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper.
- Toss with your fingers to evenly coat then spread sprouts into an even layer cut side down.
- Roast until golden brown, 15-17 minutes.
- Use a pastry brush to brush the tops of the brussels sprouts with the sweet chili sauce mixture then return to the oven and roast for an additional 5-7 minutes or until glaze is hot and bubbly (watch carefully to avoid burning).
- Sprinkle with chopped peanuts if using, then serve.
Notes
- Watch the sprouts carefully while roasting to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg