SUPER EASY Roasted Sweet Chili Brussels Sprouts w/Video
Yes, Brussels sprouts – they really can be delicious if you cook them right. All you need are a handful of ingredients and a hot oven to turn them into crispy, sticky little bites that are sweet, spicy, and just a little bit addictive. This sweet chili roasted Brussels sprouts recipe has been a big hit with my family, and I’m pretty sure it will cure you of any Brussels sprouts skepticism.
SWEET CHILI ROASTED BRUSSEL SPROUTS
We never ate Brussels sprouts when I was a kid. Honestly, I only ever saw them in sad, boiled form on TV sitcoms and stories of how much people hated them, so I assumed they were bland. Then I roasted them “just to test” and my kids started stealing them off the pan. That sizzling pan-to-plate moment hooked us: crispy edges, glossy glaze, little pops of heat. Bye, side-dish problems.
WHY DOES THIS RECIPE WORK?
- Roast > boil: High heat = golden, crispy edges with tender centers.
- Sticky, sizzling finish: Brushing on sauce and returning to the oven makes a shiny, sticky glaze that lightly chars and sizzles.
- Balanced flavor: Salty-sweet-spicy hits in every bite.
- Weeknight easy, holiday-worthy: 3 simple steps, ~35 minutes, scales beautifully.
HOW TO MAKE IT
You can easily adapt this sweet chili brussels sprouts recipe to make it your own. Here’s are the ingredients I used to make it.
- 1 1/2 lb Brussels sprouts
- 1 Tbsp. extra virgin olive oil
- 2 tsp of garlic powder
- 1/4 tsp sriracha sauce
- 1/4 tsp crushed red pepper optional
- 3/4 cup sweet chili sauce (store bought, or homemade recipe linked above)
- 1 tsp rice vinegar
- Salt to taste
- Ground pepper to taste
- Sesame seed (optional)
Gluten-free note: This recipe contains no soy sauce. To keep it gluten-free, use a gluten-free sweet chili sauce. Thai Kitchen Sweet Red Chili Sauce is labeled gluten-free. Always check labels on chili-garlic paste/sriracha, vinegar, and spices if you’re highly sensitive.
INSTRUCTIONS:
- Preheat your oven to 425℉.
- Make sure Brussels sprouts are cleaned, dried, trimmed, and halved before cooking.
- Line a baking sheet with foil for easy cleanup. If you skip the foil, the sprouts roast directly on the pan for a slightly deeper, more caramelized texture.
HOW TO ROAST BRUSSEL SPROUTS
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, sriracha, rice vinegar, salt, and pepper.
- Add ½ cup of the sweet chili sauce and mix until everything is coated. Reserve the remaining ¼ cup for later.
- Spread the sprouts evenly on the baking sheet, cut-side down for maximum caramelization.
- Roast for 20–25 minutes, until tender and golden-brown on the edge and the glaze is sticky, sizzling, and lightly caramelized.
- Transfer to a serving bowl. Toss with the remaining ¼ cup sweet chili sauce for extra gloss. Sprinkle sesame seeds if you like. Serve hot.
Serving ideas
- Weeknight: roasted chicken, pan-seared salmon, or garlic rice.
- Holiday: turkey, ham, or prime rib — they cut through richer mains.
- Appetizer vibe: finish with toasted peanuts and lime zest.
FAQs
Is sweet chili sauce gluten-free?
Some are, some aren’t. Thai Kitchen Sweet Red Chili Sauce is labeled gluten-free. Check labels if you’re sensitive.
Can I use frozen Brussels sprouts?
Yes. Roast straight from frozen; add 5–10 minutes to the first roast. Pat dry if very icy.
Air fryer method?
Cook at 375°F for ~15 minutes, shaking halfway. Toss in ½ cup sauce and air-fry 3–5 minutes more to set the glaze. Finish with remaining sauce.
Make-ahead?
Best fresh. For prep: roast earlier in the day, then glaze and reheat before serving.
Sweet Chili Brussel Sprouts
Ingredients
- 1 ½ lb brussels sprouts cleaned, dried, trimmed and halved
- 1 tbsp extra virgin olive oil
- 2 tsp garlic powder
- 1/8 tsp crushed red pepper optional
- 1/4 tsp chili garlic paste
- 3/4 cup sweet chili sauce ½ cup for roasting, ¼ cup for finishing
- 1 tsp rice vinegar
- tsp salt and pepper for taste
- 1/2 tbsp sesame seeds optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, sriracha, rice vinegar, salt, and pepper.
- Add ½ cup of the sweet chili sauce and mix until everything is coated. Reserve the remaining ¼ cup for later.
- Spread the sprouts evenly on the baking sheet, cut-side down for maximum caramelization.
- Roast for 20–25 minutes until tender and golden-brown on the edges.
- Remove from the oven, transfer to a bowl, and toss with the reserved ¼ cup sweet chili sauce.
- Serve hot, with extra sauce and sesame seeds if you like
Video
Notes
Did this sweet and spicy brussels sprouts recipe make curious to try brussels sprouts? Tell me in the comments below! Enjoy!
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I haven’t tried this recipe yet. Just wondering what temperature to set the oven, and the amount/ measurement of brussel sprouts to use per recipe? I didn’t see brussel sprouts list in the ingredients list.
I’m so sorry for the late reply. The recipe calls for 1 ½ pounds (24 ounces), and I’ve updated the recipe card to make it simpler and even more flavorful. I really appreciate your patience, and I hope you’ll give the updated version a try!
What an amazing recipe! I’ve always hated making these because of how difficult it was, but those days are gone now. Your recipe is a life saver and I can’t thank you enough for it!
Thank you so much for your kind words! I’m thrilled to hear the recipe made things easier for you!