Inspired by a restaurant favorite, these Sweet Chili Garlic Roasted Brussels Sprouts offer a bold, delicious way to enjoy this seasonal vegetable.
Our town has changed a lot in recent years. New technology campuses and developments have brought fresh dining and shopping options nearby, including a lively downtown area with several restaurants and local favorites. One spot we keep returning to serves Crispy Glazed Brussels Sprouts that inspired this simpler version.
This recipe recreates that sweet, sticky, slightly spicy glaze at home with minimal fuss. The result is a versatile side—sweet, savory, and crunchy from a final sprinkle of peanuts—that pairs well with weeknight dinners or holiday meals.
To keep prep simple, I often buy a 2-pound bag of prewashed, trimmed Brussels sprouts. Sizes vary, so cut larger sprouts in half (or quarter very large ones) to ensure even roasting. Smaller sprouts can be left whole.
Arrange the prepared sprouts on a rimmed baking sheet, drizzle with olive oil, and season with granulated garlic (or garlic powder) and freshly ground black pepper. Roast at high heat until tender and nicely browned. Pull the pan from the oven, pour on sweet chili sauce, toss to coat, then return to the oven briefly so the sauce thickens and caramelizes.
Sweet chili sauce is widely available in grocery stores; any good-quality brand works. The final touch is a scattering of chopped peanuts for crunch and a subtle nutty contrast to the sticky glaze.
This preparation highlights bright, savory-sweet flavors rather than the typical roasted fall seasoning. It’s quick to make, easy to scale, and makes a great side for weeknight dinners or entertaining.
Give this version a try—the combination of caramelized edges, tangy-sweet chili sauce, and crunchy peanuts is unexpectedly addictive.
Ready in about 25 minutes, this recipe is an easy crowd-pleaser that transforms a humble vegetable into a standout side dish.
Sweet Chili Garlic Roasted Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts
- 2 tablespoons olive oil
- ¾ teaspoon granulated garlic or garlic powder
- fresh ground black pepper, to taste
- ⅓ cup sweet chili sauce
- 3 tablespoons chopped cocktail peanuts
Instructions
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Preheat oven to 400 degrees F.
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Rinse and drain the Brussels sprouts. Trim any tough ends. Slice larger sprouts in half (or quarter if very large) so they roast evenly; leave smaller sprouts whole. Spread them on a 12 x 16-inch rimmed baking sheet. Drizzle with olive oil, sprinkle with granulated garlic and freshly ground black pepper, and stir to coat evenly.
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Roast for 10 to 20 minutes depending on sprout size, stirring once or twice for even browning. When tender (a knife tip should pierce easily), remove the baking sheet from the oven. Pour the sweet chili sauce over the sprouts and toss to coat with a spatula. Return to the oven and roast an additional 3 minutes to thicken and caramelize the sauce.
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Transfer to a serving bowl and sprinkle with chopped peanuts before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients and is an estimate. For precise values, consult the labels on your specific ingredients.
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