Sweet and Spicy Brussels Sprouts

5 from 2 votes

These Sweet and Spicy Brussels Sprouts are roasted until crispy and topped with a sticky chili garlic Asian glaze. A great vegan side dish!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Asian

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: roasted brussels sprouts, Asian brussels sprouts, chili garlic brussels sprouts

Servings:

Calories: 130kcal

Preheat oven to 400 degrees Fahrenheit.
Trim (but do not remove entirely) the bottom of the Brussels sprouts (if they are dry and brown) and remove any of the damaged or wilted outer leaves and discard. Cut the sprouts in half lengthwise.
Chop the mid-sized Brussels sprouts in half and larger ones into quarters, so that they are relatively even in size to ensure even cooking.
Arrange the chopped Brussels sprouts on a large baking sheet and drizzle them with 2 Tbsp. olive oil. Sprinkle ¼ tsp. each kosher salt and pepper over the sprouts and toss until completely coated in the oil and spices.
Place the baking sheet in the oven and roast the Brussels sprouts for 15 minutes.
Combine 1 Tbsp. chili garlic sauce, 1 Tbsp. gluten free hoisin sauce (or regular hoisin sauce if not gluten free), 1 tsp. low sodium Tamari (or low sodium soy sauce if not gluten free), ½ tsp. agave nectar (can sub maple syrup or honey), and 2 Tbsp. vegetable broth in a small bowl.
Stir together until completely combined.
After roasting for 15 minutes, remove the baking sheet from the oven. Pour the glaze over the sprouts and toss them in it until completely coated.
Return the pan to the oven for an additional 5 minutes and toss the Brussels sprouts once again.
To Serve: Serve the Brussels sprouts with sesame seeds for garnish (optional).