Description
This Bang Bang Brussels Sprouts recipe features crispy roasted Brussels sprouts tossed in a spicy, tangy sauce made with sweet chili sauce, Sriracha, lime juice, and garlic. Perfectly roasted to a slight char, these sprouts deliver a flavorful kick that's great as a side dish or appetizer.
Ingredients
Sauce Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. sweet chili sauce
- 1 tbsp. Sriracha
- 1 lime, juiced
- 3 cloves garlic, minced
Vegetables
- 2 lb. Brussels sprouts, trimmed and halved (quartered if large)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the extra-virgin olive oil, sweet chili sauce, Sriracha, lime juice, and minced garlic until well combined to create a balanced spicy and tangy sauce.
- Coat the Brussels sprouts: Place the halved (or quartered if large) Brussels sprouts on a large baking sheet. Pour the prepared sauce over them and toss thoroughly to ensure every piece is evenly coated. Season generously with kosher salt and freshly ground black pepper to enhance the flavors.
- Roast the sprouts: Preheat your oven to 425°F (220°C). Roast the Brussels sprouts in the oven for 30 to 35 minutes, or until they are tender and slightly charred, turning them halfway through for even roasting and caramelization.
Notes
- For extra crispiness, spread the Brussels sprouts in a single layer on the baking sheet without overcrowding.
- If you prefer milder heat, adjust the amount of Sriracha to taste.
- These sprouts are best served immediately to enjoy their crisp texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.