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Home » Recipes » Side Dish Recipes

Sweet and Spicy Brussels Sprouts

Dated: October 6, 2016 Last Modified: July 20, 2022 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This Sweet and Spicy Brussels Sprouts recipe is the best easy side dish! It's roasted and topped with an Asian honey chili garlic glaze.

If prepared correctly, Brussels sprouts are one of the tastiest vegetables out there. These Asian Roasted Brussels Sprouts are among my favorite ways to enjoy them!

Sweet spicy roasted Brussels sprouts in bowl with spoon.

Somewhere down the line, Brussels sprouts got a bad rap. How did this happen? I remember the first time I ate Brussels sprouts.

My roommates and I looked at them curiously, shrugged, and then boiled them. They made the whole house stink and tasted awful. There are probably plenty of others out there with a similar experience.

I'm here with a public service announcement: Don't boil your Brussels sprouts! The best way to served them is roasted or grilled. That smoky flavor lends itself so well to these things.

Adding a sweet and spicy glaze to them after they've roasted sends them over the top. I can now confidently say that Brussels sprouts are one of my favorite vegetables, especially these Sweet and Spicy Brussels Sprouts!

Jump to:
  • How To Make Roasted Brussels Sprouts
  • How To Make Sweet and Spicy Asian Glaze
  • How Long Should I Roast Brussels Sprouts?
  • What To Serve With Asian Roasted Brussels Sprouts
  • Sweet and Spicy Brussels Sprouts
Uncooked Brussels sprouts on round pizza pan.

How To Make Roasted Brussels Sprouts

Roasting is a great way to cook any vegetable, but it works especially well with these ones.

  1. The first step is to preheat the oven to 400 degrees.
  2. As the oven heats, trim the bottom of the sprouts (if they have become dry and brown) and remove any of the dry or wilted outer leaves. Cut the sprouts in half. Larger sprouts may need to be cut into quarters. You want all them to be relatively uniform in size to ensure that they cook evenly.
  3. Spread them out on a roasting pan and drizzle a Tbsp. or so of olive oil on them.
  4. Next, sprinkle a generous pinch of salt and pepper on them. Make sure the sprouts are evenly coated in the oil, salt, and pepper.
  5. Pop them in the oven for 15 minutes.
Sweet spicy glaze in small glass bowl with spoon.

How To Make Sweet and Spicy Asian Glaze

After the Brussels sprouts are in the oven, you can prepare the glaze that is added during the last portion of roasting.

This is a super simple sauce that provides the dish with a sweet and spicy kick. It consists of hoisin sauce, chili garlic sauce, honey, and vegetable stock.

What is Hoisin Sauce?

Hoisin is a sweet and pungent sauce that is used quite a bit in Chinese cooking. You can find it in most grocery stores nowadays. I use gluten free hoisin to keep this recipe gluten free.

What is Chili Garlic Sauce?

Chili garlic sauce is flavorful and spicy paste made with chilis, garlic, and vinegar. It's most commonly recognized by it's bright red color and the green cap on the container.

  1. Combine 2 Tbsp. of gluten free hoisin sauce (you can use regular hoisin if not GF), 1 ½ Tbsp. of chili garlic sauce, ½ tsp. honey (feel free to use maple syrup or agave if you'd like to keep it vegan), and 3 Tbsp. vegetable stock in a small bowl
  2. Stir all of these ingredients until completely combined.

Love these sweet and spicy flavors? Don't miss these recipes!

  • Miso Ginger Coleslaw
  • Teriyaki Turkey Meatballs
  • Spicy Vietnamese Shrimp Salad
  • Grilled Chicken Wings
  • Thai Inspired Potato Corn Chowder
  • Vietnamese Inspired Chicken Noodle Soup
Roasted Brussels sprouts in sweet spicy glaze on round pizza pan.

How Long Should I Roast Brussels Sprouts?

  1. After the Brussels sprouts have roasted for 15 minutes, remove the pan and stir them around.
  2. Pour the glaze you have just prepared over the sprouts, making sure that they are evenly coated.
  3. Return the pan to the oven for an additional 4-5 minutes. The sugars in the glaze will start to caramelize and bake into the sprouts. I don't know what it is about that hoisin, but it takes these things to the next level.
  4. Once they've been in the oven for 5 minutes, remove the pan and get ready to eat. These sprouts are great sprinkled with a few sesame seeds for garnish.
  5. Finish them off with 2 Tbsp. sesame seeds if you like (this is totally optional).

The total cooking time is approximately 20 minutes.

Roasted sweet spicy Brussels sprouts in bowl.

What To Serve With Asian Roasted Brussels Sprouts

I know I'm always looking for a quick and easy side dish to accompany weeknight dinners and these Sweet and Spicy Brussels Sprouts are just that.

You can eat them alongside a beef dish like Roast Beef, Steak Diane, or Chuck Steak or a chicken dish like these Sesame Chicken Bowls or Grilled Thai Chicken Skewers.

They're great served alongside any type of smoked meat and are a perfect addition to a holiday menu! I love them for Thanksgiving or Christmas dinner.

I'm convinced that this recipe will make a Brussels sprout lover out of even the staunchest disbeliever!

If you like these Brussels Sprouts I think you'll love these Maple Dijon Brussels Sprouts and Maple Sesame Brussels Sprouts!

Love roasted vegetables? Check out these recipes!

  • Ranch Roasted Potatoes
  • Roasted Green Beans
  • Italian Herb Roasted Potatoes
  • Parmesan Roasted Cauliflower

Looking For More Roasted Vegetables? Don't Miss These!

Roasted Ginger Garlic Bok Choy

Roasted Asparagus

Roasted Soy Garlic Mushrooms

Sweet and spicy roasted Brussels sprouts in bowl with spoon.

Sweet and Spicy Brussels Sprouts

Christine Rooney
This Sweet and Spicy Brussels Sprouts recipe is the best easy side dish! It's roasted and topped with an Asian honey chili garlic glaze.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Asian
Servings 4
Calories 148 kcal

Ingredients
 
 

  • 1 lb. Brussels spouts about four cups chopped
  • 1 Tbsp. olive oil
  • generous pinch kosher salt
  • generous pinch pepper
  • 2 Tbsp. gluten free Hoisin sauce can use regular hoisin if not GF
  • 1 ¼ Tbsp. chili garlic sauce
  • ½ tsp. honey can use maple syrup or agave
  • 3 Tbsp. low sodium vegetable broth
  • 2 Tbsp. sesame seeds optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Trim bottom of Brussels sprouts if dried out and remove any dried or wilted outer leaves.
  • Cut the Brussels sprouts in half or quarters, depending on size. Make sure sprouts are relatively even in size to ensure that they cook evenly.
  • Place the Brussels sprouts on roasting pan and coat them 1 Tbsp. of olive oil. Sprinkle with a generous pinch of salt and pepper.
  • Roast the Brussels sprouts for 15 minutes.
  • For the sauce: Combine 2 Tbsp. gluten free hoisin sauce (can use regular hoisin if not GF), 1 ½ Tbsp. chili garlic sauce, ½ tsp. honey, and 3 Tbsp. of vegetable stock in a small bowl. Stir to combine.
  • After 15 minutes, remove the pan from the oven. Pour the sauce over the Brussels sprouts and stir to evenly coat them in the sauce.
  • Return the pan to the oven and roast for an additional 4-5 minutes. Remove pan from oven.
  • Sprinkle the Brussels sprouts with 2 Tbsp. sesame seeds to garnish. (Optional)

Video

Notes

To keep this recipe gluten free use Gluten Free Hoisin Sauce. Regular Hoisin sauce is fine if you are not gluten free.
Feel free to use maple syrup or agave in place if the honey if you'd like to keep this recipe vegan.

Nutrition

Serving: 0.5cupsCalories: 148kcalCarbohydrates: 17gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 420mgPotassium: 484mgFiber: 6gSugar: 6gVitamin A: 879IUVitamin C: 96mgCalcium: 120mgIron: 3mg
Keyword roasted brussels sprouts, Asian brussels sprouts, chili garlic brussels sprouts
Tried this recipe?Let us know how it was!

More Side Dish Recipes

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Dave Clark

    October 07, 2016 at 1:22 am

    Wow! I never would have believed brussel-sprouts would become a winner side dish. You may well have hit the bullseye, nutritionally super with bonus savory goodness. Pumpkin bread pudding desert. You are making my thanksgiving menu so easy. What's next Curried Lamb chops?

    Reply
    • Christine

      October 10, 2016 at 10:43 pm

      Thanks, Dave! Brussels sprouts are one of the tastiest vegetables! No lamb chops, but one of the next on the list is grilled flank steak with chimichurri paired with a Goat Ridge beer. 🙂

      Reply
  2. Athena Kildegaard

    October 08, 2016 at 3:04 pm

    We made these Brussels sprouts last night and wowser, are they ever good! Thank you for this keeper recipe.

    Reply
    • Christine

      October 10, 2016 at 10:39 pm

      Awesome - I'm so glad they turned out for you! Thank you so much for the feedback!

      Reply
  3. Scott Groth

    October 12, 2016 at 8:58 pm

    I absolutely love brussels sprouts, these look awesome!

    Reply
    • Christine

      October 14, 2016 at 7:08 am

      Thank you so much - I really appreciate it!

      Reply
  4. Bethany @ athletic avocado

    October 12, 2016 at 9:24 pm

    IDK how brussels sprouts got a bad rep either, they are so good! Especially when they are like this!

    Reply
    • Christine

      October 14, 2016 at 7:10 am

      Thanks, Bethany! Yeah, I'm glad people are coming around. 🙂

      Reply
  5. Christine

    November 02, 2016 at 9:21 am

    Yeah, the chili garlic adds a nice little kick!

    Reply
  6. Kelly Asche

    April 19, 2017 at 10:02 pm

    5 stars
    One of my favorites.

    Reply
  7. Kate Novelle

    August 12, 2017 at 10:11 am

    5 stars
    These are delish! I made them last night for my birthday dinner party and everyone loved them...even the brussels sprouts haters 🙂 Thanks for a great recipe!!

    Reply
    • Christine

      August 14, 2017 at 4:45 am

      Thanks so much for the feedback, Kate! I'm so glad everyone enjoyed them - Brussels sprouts are one of my favorite vegetables. 🙂

      Reply

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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