Description
These roasted Brussels sprouts are tossed in a sweet and spicy chili sauce, making them a delicious side dish!
Ingredients
Scale
- 1 and 3/4 lb whole brussels sprouts
- 1 Tablespoon extra virgin olive oil
- to taste garlic powder
- to taste salt
- to taste pepper
- 1/4 cup sweet chili sauce (I like Gramas Sweet Chili Sauce)
- 2 teaspoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
- minced peanuts for garnish (optional)
Instructions
- Preheat oven to 425 degrees then line a half baking sheet with parchment paper or foil and spray with nonstick spray.
- In a small dish, stir together sweet chili sauce and gluten free tamari (or soy sauce if using). Set both aside.
- Trim the ends off the brussels sprouts then slice in half and discard any outer leaves that fall away.
- Add halved sprouts to prepared baking sheet then drizzle with extra virgin olive oil and season with garlic powder, salt, and pepper. Toss with your fingers to evenly coat then spread sprouts into an even layer cut side down.
- Roast until golden brown, 15-17 minutes.
- Use a pastry brush to brush the tops of the brussels sprouts with the sweet chili sauce mixture then return to the oven and roast for an additional 5-7 minutes or until glaze is hot and bubbly (watch carefully to avoid burning).
- Sprinkle with chopped peanuts if using, then serve.
Notes
- Watch the roasting time closely to avoid burning.
- Feel free to adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg