Description
Delicious roasted Brussels sprouts with a sweet and spicy chili glaze, perfect for any occasion.
Ingredients
Scale
- 1–3/4 lb whole Brussels sprouts
- 1 Tablespoon extra virgin olive oil
- Garlic powder, salt, and pepper (to taste)
- 1/4 cup sweet chili sauce
- 2 teaspoons gluten-free reduced-sodium Tamari (or soy sauce)
- Minced peanuts for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a half baking sheet with parchment paper or foil, then spray it with nonstick spray.
- Mix the sweet chili sauce and gluten-free Tamari (or soy sauce) in a small dish, and set aside.
- Trim the ends off the Brussels sprouts, slice them in half, and discard any outer leaves that fall away.
- Place the halved sprouts in the prepared baking sheet. Drizzle them with olive oil and season with garlic powder, salt, and pepper.
- Toss with your fingers to ensure every sprout is coated, then arrange them cut side down in an even layer.
- Roast in the oven for about 15-17 minutes, until golden brown.
- Brush the tops with the sweet chili sauce mixture and return them to the oven for another 5-7 minutes until the glaze is hot and bubbly.
- Serve with chopped peanuts for a crunchy finish, if desired.
Notes
For added spice, consider adding chili flakes to the glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg