Brussels sprouts have been my latest obsession. They are delicious, healthy and so cute! There is a booth at my farmers market that sells huge beautiful stalks of them for five dollars. I have been buying them every week and roasting them with a little oil, salt, and pepper. So simple yet so delicious.
I love to roast them because it brings out a little sweetness in them and they retain their lovely texture (and nutrients) this way. My mom used to boil them when I was a kid and I hated them because they were so soggy.
I came across a recipe for sweet chili glazed roasted brussels over at Bleubirdblog.com and decided I had to try them this way. They are amazing and a real hit around here with everyone. I have made them 3 times so far and plan on making more this week.
Sweet, salty, soft but a little crunchy and browned in spots, they are a must try.
Roasted brussels sprouts with sweet chili sauce.
Brussels sprouts, stems trimmed and cut in half (use however many you’d like- I used about 5 cups)
1-2T oil of choice
Salt and Pepper
2 heaping Tablespoons sweet chili sauce (recipe follows)
2t brags liquid aminos (totally optional, tastes great without it)
Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper (or foil). Toss brussels sprouts in a large bowl with the oil, salt, and pepper. Spread brussels sprouts out on the pan and place in oven. Roast for 15-20 minutes, until the sprouts are browned a little on the edges.
While the sprouts are roasting, make your sweet chili sauce (or use store-bought). I make it at home because its super easy and I know exactly whats in it.
Thai Sweet Chili Sauce
3 Red Fresno chilis (jalapenos work just as well but the sauce wont be red), stems removed and coarsely chopped- remove the seeds if you want it less spicy
3 cloves garlic, peeled
1/4c white vinegar
Blend the chilis, garlic, 3/4c water, sugar, vinegar and salt in a blender, pulsing as you go. You don’t want it to be totally smooth. You want little pieces of chili and garlic still intact. When you have reached the desired consistency, pour it into a small saucepan. Bring to a boil, reduce to simmer, and cook for about 5 minutes. Mix the cornstarch and 2T water in a small bowl until fully combined. Add mixture to the pan and return to a boil, whisking constantly until mixture has thickened, about 3 minutes. Remove from heat.
Take 2T (heaping) of the sweet chili sauce and mix it withe the fish sauce, if using. Remove the brussels sprouts from the oven after they are done and toss them with the chili sauce mixture. Return them to the pan and roast in the oven for another 5 minutes. Take them out and serve! I ate mine with a herb and pepitas quinoa and some cucumber and avocado dressed with lime.