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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Friday, August 2, 2013

Roasted Brussels Sprouts, Sweet Chili Sauce

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

For the past 5 years, Ree (The Pioneer Woman), Elise (Simply Recipes) and I have hosted big parties for our food blogging community. It’s sort of a tradition now, anytime the three of us are in the same city at the same time, we just have an urge to get people together, eat, dance and have a merry time.

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This year’s shindig was at Stubb’s BBQ Restaurant in Austin, Texas for BlogHer Food Conference. And while I make it sound like the three of us planned, managed and executed the party, the reality was that the three of us just showed up as hostesses. All the work was done by the fabulous crew at BlogHer!

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While in Austin, I was on a mission to try the famous roasted brussels sprouts from restaurants Uchiko and East Side King Food Truck at The Liberty Bar. Both treated the brussels sprouts to an oven roasting and Asian sauce. It’s a good thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will make you forget the very first time your mom made you eat plain, soggy, bitter brussels sprouts when you were a kid.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Uchi/Uchiko’s official recipe includes two sauces and a ton of ingredients, which makes it just too complicated for this “easy Asian” blog, so I’ve created a different recipe to include only the bare necessity of ingredients to achieve a similar taste profile….namely: garlic, fish sauce and Thai sweet chili sauce.

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

I’ve converted plenty of brussels sprouts haters with this recipe….

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe Video

 

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Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 25 minutes
roasted brussels sprouts with sweet chili sauce recipe-9571

Thai Sweet Chili Sauce can be found in most supermarkets (look in the Asian section). It's a sweet sauce perfect for dipping dumplings, egg rolls and adding to stir-fries. The sauce is more sweet than spicy (probably a spicy level of 3 out of 10) - even kids will love it. My favorite brand is Mae Ploy.

If you don't have fish sauce, use low sodium soy sauce.

Ingredients:

1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce

Directions:

Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

 

Roasted Brussels Sprouts with Sweet Chili Sauce Recipe

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35 Responses to “Roasted Brussels Sprouts, Sweet Chili Sauce”

  1. Such a fabulous recipe!

  2. Kathy Fleming — 8/2/13 @ 3:45 pm

    can’t wait to try this!

  3. That looks incredible! Yum!

  4. I love that brussels sprouts are making a resurgence in the foodie world. (And I also love that you spelled brussels sprouts correctly.) They are so tasty and have a undeservedly bad rap! Can’t wait to try this recipe. I also have a ton of green beans from my garden that need to be eaten, so I think I’ll be trying this sauce on those, too!

  5. I love brussels sprouts and am always looking for new ways to make them. This recipe is right up my alley. Yum, yum!

  6. Pascale — 8/3/13 @ 9:57 am

    I made these brussel sprouts LAST NIGHT and they were delicious. Thank you!

  7. Shellina — 8/3/13 @ 11:45 am

    I’ll have to try these- I usually don’t love Brussels sprouts- but I trust you, girl. ;) I’ll report back on the blog.

  8. Julie Phelps — 8/3/13 @ 4:27 pm

    Wonderful taste Jaden! Thanks for sharing. I will also try with green beans – they take so well to most Asian flavors. Hmmmm, wonder about cauliflower, too?

  9. Chris — 8/3/13 @ 7:46 pm

    Stubbs, what a legendary place to do an event, color me green with envy.

  10. Laura — 8/6/13 @ 10:26 pm

    A great way to do these! Love the added kick!

  11. Kim in MD — 8/7/13 @ 10:47 am

    You and PW throw the best parties! These Brussels sprouts look amazing!

  12. Ohh I love this! AND YOU’RE FRIENDS WITH PIONEER WOMAN? So cool! :D I’ve only ever made brussels sprouts with a sweet component, this is wicked cool!

  13. Cash — 8/7/13 @ 4:26 pm

    These look wonderful!

  14. Julie — 8/9/13 @ 8:00 pm

    These were so good! And they definitely reminded me of Uchiko’s sprouts!!

  15. miss kultur — 8/25/13 @ 3:47 pm

    Hi, love your website! Just a quick question on this — I made this last night but found the dish tasted quite bitter. Not sure if that was the garlic that had burnt, but I didn’t keep the brussels sprouts in the oven for more than a few minutes the second time. I thought of maybe cutting down the first round time to 15 minutes – perhaps the small leaves that had blackened were causing the bitterness…?

    I was also considering steaming the brussels sprouts first. Then adding the oil, garlic, sweet chili sauce and fish sauce and broiling/ roasting in the oven for 5 minutes. Maybe that will work better for me!

  16. matt the goth — 8/27/13 @ 2:25 pm

    Those look great. They are halved in the photo but the recipe doesn’t say if you halve them before or during the cooking. Can you clarify please?
    Thank you. Matt

  17. Sue — 8/31/13 @ 11:16 am

    Those look fantastic. I only recently started eating Brussels sprouts (they’re not an Asian vegetable so my mom never purchased them and had a bad reputation when incorrectly prepared) and I feel like I’ve been missing out for decades. When I brought them to my parents’ house recently, my mom suggested sauteing them in black bean paste,

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  19. Julia — 9/3/13 @ 4:11 pm

    This is such a creative idea! While I personally love brussels sprouts, not everyone does, which is a shame because they are so healthy. You took a food that many shy away from and turned it into something even a vegetable hater couldn’t resist! Can’t wait to test this recipe out and turn some haters into brussels sprouts lovers!

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  21. SeattleDee — 9/14/13 @ 9:38 pm

    This just might replace sprouts roasted with bacon, taters and onions as my favorite prep… it certainly sounds healthier.
    http://otm-inthegalley.blogspot.com/2010/10/brussels-sprouts-rock.html

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  23. Suzanne — 9/19/13 @ 10:01 pm

    Gave it a try and loved it! The little leaves that fell off the sprout and baked to a crisp are addictive! I think a whole bowl full of those little crispy leaves would make chips obsolete.

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  25. BarbaraD — 10/19/13 @ 6:10 pm

    I’ve just found your blog and will be visiting often. I’ve subscribed to your newsletter and look forward to that, but I’ll tell you now, you and I are going to spend some quality time together in my kitchen, so to speak, while I cook your recipes. I’m going to start with the sweet chili sauce tomorrow! I love Brussels sprouts, have some in the fridge, so that’s tomorrow night’s side dish. It all looks so yummy! (I have also gaped, gasped, and entered all the fabulous drawings you are sponsoring! I’ll be holding my breath!)

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  27. Sylvia — 11/18/13 @ 12:53 pm

    Always looking for great vegetable recipes. Just happened across this roasted Brussels Sprouts recipe. These not only look delicious, but also so easy to make. Love it! Will definitely be making these.

  28. Sri — 11/21/13 @ 1:52 pm

    Thanks for the recipe. Do you have the recipe to recreate the East Side King’s Brussels sprouts dish?

  29. Thank you for this recipes

  30. Amanda — 12/17/13 @ 6:33 pm

    I made these and they taste nothing like Uchiko.

  31. Andreas Jansson — 12/19/13 @ 5:27 pm

    Thank you, this looks so extremly tasty! :)

  32. Labanca — 1/6/14 @ 1:54 am

    Thanks for Sharing this recipe.. Can’t wait taste it… Will try it and get back to you…:)

  33. Catherine — 2/23/14 @ 1:35 pm

    Thank you for this recipe! We ate at the Redeye Grill in a NYC and loved their Brussels sprouts. I asked for the recipe and they said they were a corporate restaurant, so could not divulge the secret ingredients. I have a Googled this recipe numerous times but yours is the simplest and closest to achieving the taste we remember. One addition is chopped cashews for added crunch and interest.

  34. nancy — 2/23/14 @ 9:05 pm

    I made a version of these, which were great. I used soy in lieu of fish sauce, middle eastern chili sauce, garlic and chopped ginger in the sauce. Didn’t read the recipe correctly and roasted it all together for 20 minutes, then drizzled agave over the top, gave it a good stir and roasted a few more minutes. Really tasty with sushi rice!

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