Growing up, I wanted prettyyyy much nothing to do with Brussels sprouts. Every child of the 80’s understands exactly what I’m talking about…steamed Brussels sprouts weren’t exactly the most appetizing.
They were my least favorite veggie, and it wasn’t until I was an adult that I tried roasting them, instead of steaming them, that I discovered just how delicious they are! Now, they’re one of my favorite veggies!
When you’re cutting your Brussels, don’t toss those leaves that fall off! My absolute favorite part is the crispy leaves that you get after roasting them– they taste like chips! The healthiest, but most delicious chips!
This Sweet Chili Roasted Brussels Sprouts recipe is my new, absolute favorite way to prepare this little green veggie! This is a great and super simple side dish to serve at Thanksgiving, or any holiday gathering!
The sauce tastes identical to that sweet chili sauce you can find in most supermarkets, minus any of the junky ingredients! It’s one of my husband’s favorites!
You can easily make the sauce for these Sweet Chili Roasted Brussels Sprouts up to a week in advance, storing it in an airtight container in the fridge until you’re ready to use. Just warm it up before tossing with the Brussels.
The sauce is also DELICIOUS with chicken, tossed into a stir-fry or dipped into Crispy Baked Chicken Tenders! I highly recommend making a double batch 😉
Enjoy this recipe for my Sweet Chili Roasted Brussels Sprouts!
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