Ingredients
- Brussels Sprouts, halved: 1 pound
- Sweet Chili Sauce: 1/4 cup
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Rice Vinegar: 1 tablespoon
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Sesame Seeds: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with sesame oil, soy sauce, minced garlic, and red pepper flakes (if using).
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Step 4: Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 5: While the Brussels sprouts are roasting, whisk together the sweet chili sauce and rice vinegar in a small bowl.
- Step 6: Remove the Brussels sprouts from the oven and toss them with the sweet chili sauce mixture. Sprinkle with sesame seeds and serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for best results, as microwaving can make them soggy.
- Serve these as a vibrant side dish alongside grilled chicken or fish for a complete meal.
- Don't overcrowd the pan; roasting in batches ensures crispy, caramelized sprouts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American