5.0 from 93 votes
Sweet Chili-Ginger Brussels Sprouts
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 people
Calories: 192 kcal
Course:
Side Dish
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.