These Maple Chili Roasted Brussels Sprouts is my new fave way to make brussels sprouts. I already loved roasted brussels, but with this Asian sweet & spicy chili sauce I’m officially obsessed!
This recipe is a breeze to make, takes 10 minutes to prep, and is super versatile. And even though brussels sprouts are technically in season in the fall and winter, you can find them and make this dish year round.
Want to know my secret to perfectly roasted brussels sprouts!?
My secret to perfectly roasted brussels sprouts is I roast them in the oven on high heat on a parchment lined pan covered with foil for about the first 20ish minutes. Then when they are nearly tender I remove the foil and roast them until completely tender and browned. And the loose leaves get super crispy and delicious.
The little crispy leaves are the best part!
The sweet and spicy sauce is just two simple ingredients, Korean kimchi paste and maple syrup. Sub honey if you prefer. Then I thin it with a little water.
Mama O’s vegan kimchi paste is my go-to paste for the sauce in this and other recipes. It’s vegan, gluten-free, and soy-free. And it is also a great substitute for Korean gochujang, which has gluten in the form of barley malt.
Mama O’s makes a few sauces, so be sure to screen the labels for any dietary restrictions. i.e. Their premium kimchi paste has fish sauce.
If you can’t find this kimchi paste use gochujang, sriracha, sambal oelek, or Asian chili paste. Just taste sauce and adjust sweetness in recipe as needed.
Pair these brussels with rice for the perfect lunch
Brussels sprouts aren’t the only veg that pair great with this maple chili sauce. You can try any of your favorites, either roasted, grilled or stir-fried. If using this as a stir-fry or grilling sauce add the last couple of minutes to soak in the flavors.
Try this recipe with other roasted vegetables (and savory fruit):
- cauliflower
- broccoli
- carrots
- zucchini
- eggplant
- acorn squash
- delicata squash
- butternut squash
Try this recipe with other roasted veggies
However you make this recipe, I definitely recommend pairing it with rice. Thai jasmine is great, but short-grain rice is traditional Korean. And/or pair it with your favorite protein to make it more of a substantial meal.
Think you’ll make these Maple Chili Roasted Brussels Sprouts? If so, be sure to comment below and let me know what you think. Or tag me on Instagram, I love to see your kitchen magic!
Like Asian food? Check these recipes out…
Chilled Soba Noodles with Avocado (vegan, GF)
Spicy Korean Bibimbap (vegan, GF)
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 lb brussels sprouts trimmed, large ones halved or quartered
- 2-3 tsp avocado oil or another neutral oil
- 2 tsp kimchi paste see blog post for brand recs
- 2 tsp pure maple syrup or sub honey
- 1 tsp water
- 1 tsp toasted sesame seeds
Ingredients
|
|
- heat oven to 425°, line a large sheet pan with parchment paper
- toss brussels with oil, salt & pepper to taste and roast for about 20 minutes (or until almost tender)
- meanwhile, make sauce: in a small bowl whisk kimchi paste, maple and water to blend
- glaze brussels with desired amount of sauce and return them to the oven to roast until tender, about 5-10 more minutes (depending on the size of the brussels)
- to serve top with sesame seeds and serve alongside rice
Original recipe created by Jerran Boyer
www.healthnutchefs.com