Sweet Chili-Ginger Brussels Sprouts

Name: Sweet Chili-Ginger Brussels Sprouts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 people
Ingredients: 1 1/2 pounds (680g) Brussels sprouts; 2 1/2 tablespoons avocado oil; 3 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons agave nectar; 3 tablespoons water; 1 tablespoon Sriracha; 2 teaspoons toasted sesame oil; 2 teaspoons rice vinegar; 2 teaspoons Cornstarch + 2 Tablespoons water; 2 teaspoons avocado oil; 3 scallions; 1-inch (2.5 cm) piece fresh ginger, grated; 3 cloves garlic; 1/4 cup roasted cashews; 1 tablespoon toasted white sesame seeds or black sesame seeds

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5.0

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 people
Calories
192 kcal
Course
Side Dish

Sweet Chili-Ginger Brussels Sprouts

Bianca Sampson

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 1/2 pounds (680g) Brussels sprouts
2 1/2 tablespoons avocado oil, or neutral cooking oil of choice

Sweet Chili Sauce

3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons agave nectar
3 tablespoons water
1 tablespoon Sriracha, or other sweet-chili sauce
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar, aka rice wine vinegar
2 teaspoons Cornstarch + 2 Tablespoons water

Aromatics

2 teaspoons avocado oil or neutral cooking oil of choice
3 scallions sliced at a bias (white and light green parts only; reserve the dark green pieces for garnish)
1-inch (2.5 cm) piece fresh ginger, grated
3 cloves garlic, minced

Garnishes

1/4 cup roasted cashews, chopped (optional; omit for nut-free)
1 tablespoon toasted white sesame seeds or black sesame seeds

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Instructions

Prep the sprouts. Preheat the oven to 425°F (218°C). Wash the sprouts and remove any browned or tough outer layers. Cut the sprouts in half (if any sprouts are large, cut into quarters).
Roast the sprouts. Spread the sprouts out on a baking sheet and drizzle with the oil. Season generously with salt and pepper and toss to coat with your hands. Roast for 30 to 35 minutes, tossing after 20 minutes, until the sprouts are nicely browned. If your sprouts are quite small, flip after 15 minutes and roast for 30 minutes.
Meanwhile make the Sweet Chili sauce. Whisk together the tamari or soy sauce, agave, water, sriracha, sesame oil, and rice vinegar in a small bowl until well combined.
Sauté the aromatics. Just before the sprouts are done roasting (or after they’re done roasting), heat the 2 teaspoons oil in a medium frying pan over medium-high heat. Add the scallions, garlic, and ginger and cook, stirring often until golden, about 2 minutes.
Meanwhile, make cornstarch slurry: whisk together the cornstarch and 2 tablespoons water until smooth and. no longer clumpy.
Add the Sweet Chili Sauce to the frying pan and bring to a simmer. Then add the cornstarch slurry, stir well, and simmer until the sauce has thickened, 2 to 3 minutes.
Toss in the roasted sprouts and coat in the sauce. Sprinkle with sliced green scallion tops, roasted cashews (if using), and sesame seeds.

Nutrition Information

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Calories 192kcal (10%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 355mg (15%) Potassium 518mg (15%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 918IU (18%) Vitamin C 100mg (111%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 192 kcal

% Daily Value*

Calories	192kcal	10%
Carbohydrates	20g	7%
Protein	5g	10%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	355mg	15%
Potassium	518mg	11%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	918IU	18%
Vitamin C	100mg	111%
Calcium	59mg	6%
Iron	2mg	11%