Roasted Brussels Sprouts, Sweet Chili Sauce

Brussel sprouts cooked to perfection with a touch of spice.

Thai flavor on my taste buds is one thing I actually cannot live without. Maybe it’s the various play of spices that I just can’t enough of.

Here’s a recipe that is perfect as a side dish and a snack. And all you need are 5 ingredients to complete this scrumptious appetizer. Buy the best Brussels sprouts you can find in the market. The fresher it is, the better it will be for this recipe. Make sure you wash them thoroughly and that they are stem trimmed and halved.

I like how they turn up sweet and salty at the same time. This kind of combination is just one of my favorite blend. It’s one of those that you won’t get tired of at all. And you would even go for a second round.

If you are worried of looking for Thai chili sauce, there are always some available in supermarkets’ imported Asian racks or sections. And you also will not have to worry if young ones, like kids below 12, will like it as it has that sweetness in it that they will love.

Check out the recipe below.




1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce

Click on the NEXT button for the instructions.


Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.


In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don’t burn! Remove from the oven and serve immediately.