Sweet Chili-Ginger Brussels Sprouts
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 people
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Calories
192 kcal
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Course
Side Dish
Sweet Chili-Ginger Brussels Sprouts
Description
Sweet Chili-Ginger Brussels Sprouts features halved Brussels sprouts roasted at high heat until nicely browned and tender. The sprouts are tossed with a vibrant sauce blending tamari, agave nectar, sriracha, sesame oil, and rice vinegar that offers a balance of sweetness, heat, and acidity. Fresh ginger, garlic, and scallions are sautéed to bring out their flavors and mixed into the glaze, infusing the dish with depth. The addition of toasted sesame seeds and roasted cashews on top adds texture and nuttiness. This preparation highlights the natural earthiness of Brussels sprouts while providing a lively, slightly spicy glaze and satisfying crunch from garnishes.
The recipe involves roasting the sprouts first, then preparing the sweet chili sauce separately. Aromatics are cooked just before or after roasting to combine their flavor with the sauce and sprouts. The dish can be served as a side or a flavorful snack thanks to its combination of textures and layers of flavor.
Ingredients
- 1 1/2 pounds Brussels sprouts
- 2 1/2 tablespoons avocado oil or neutral cooking oil of choice
Sweet Chili Sauce
- 3 tablespoons tamari reduced-sodium, or soy sauce
- 2 tablespoons agave nectar
- 3 tablespoons water
- 1 tablespoon sriracha or other sweet-chili sauce
- 2 teaspoons sesame oil toasted
- 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 fresh ginger 2.5 cm piece, grated
- 3 cloves garlic minced
Garnishes
- 1/4 cup cashew chopped (optional; omit for nut-free, roasted
- 1 tablespoon white sesame seeds toasted or black sesame seeds
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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