Crispy Chili Brussel Sprouts
Can I just say that I’m really glad we all learned how to cook brussel sprouts so they actually taste good? Brussel sprouts were never on the Thanksgiving table when I was growing up. The only way we knew how to cook them was to steam them and the only member of my family who actually enjoyed them like that was my mom. She couldn’t justify making a dish that no one else would eat, so we just never had them. Not anymore! Especially with Crispy Chili Brussel Sprouts as an option. These are no steamed brussel sprouts. They are crispy, sweet, salty and a little hot. Plus, the best part, you only need three ingredients and a half hour to throw it all together.
Serves: 4-6 as a side
Prep time: 5-10 minutes
Cook time: 25 minutes
Ingredients
1 lbs brussel sprouts
1-2 tbsp of peanut oil
2 tbsp of Thai sweet chili sauce
Instructions
Preheat your oven to 425°.
Halve the brussel sprouts by taking a sharp knife and slicing the stem off then cut length-wise. Remove any dead outer leaves. Discard the stems and place the halved brussel sprouts in a colander and rinse under cold water.
Place the brussel sprouts on a sheet pan, drizzle with 1-2 tbsp of peanut oil and toss to coat. Arrange all the brussel sprouts so that the cut-side is facing down. This ensures they get nice and crispy.
Place the sheet pan in the oven. Roast the brussel sprouts for 15-20 minutes or until the cut-sides are brown and crispy. Pour 2 tbsp of Thai sweet chili sauce over the brussel sprouts and toss. If the don’t look coated, add more of chili sauce to your taste. Place back in the oven for another 5 minutes. After 5 minutes, remove from oven and serve hot.
