Raise your hand if you love brussel sprouts? Now raise your hand if you used to hate brussel sprouts but now you love them? If your hands were up for both of those questions then we have a lot in common. Brussel sprouts seems to be one of those vegetables people either hate or love. There tends to be no in between on indecisiveness when it comes to these little veggies. However, I challenge you to give these Sweet Chili Brussel Sprouts a try even if you don’t particularly care for Brussel sprouts. The mix of flavors bring such a unique sweet and savory taste that can surely make any vegetable taste delicious.
It’s only been in the last 3 years or so that I have discovered my new found love for Brussel sprouts. And when I say love I mean love. I can pan sear them for recipes like this Sweet Chili Brussel Sprouts or roast them for this honey garlic recipe and eat them for a snack. I love the taste of cabbage as well and Brussel sprouts remind me of tiny cabbages. Especially when they’re pan seared and caramelized in the pan. If you’re needing ideas on how to pair this with a meal this particular recipe is great for meal prep and dinner side dishes throughout the week.
A helpful step I’ve learned over time is to soak the Brussel sprouts in a brine before cooking them. A lot of people, like my husband, don’t like the bitter after taste of cooked Brussel sprouts. I don’t taste the bitterness as much myself, but I have noticed a slight difference in taste of brined Brussel sprouts and non-brined ones. Alright that’s enough of my rambling- let’s go ahead and make ourselves some delicious sweet chili Brussel sprouts!
Sweet Chili Brussel Sprouts
These Sweet Chili Brussel Sprouts are the sweet meets spicy recipe perfect for a vegetable side dish!
Ingredients
- 1 lbs. Brussel Sprouts
- 5-6 cups Water
- 1 tsp. Salt
- 2 Tbsp. Olive Oil *separated 1 tablespoon each*
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Paprika
- 1/2 tsp. Black Pepper
- 2-3 Tbsp. Sweet Chili Sauce
- 1 Tbsp. Minced Garlic
- 1 Small Shallot *minced*
- 1 Tbsp. Honey
- 2 Tbsp. Veggie Stock
Instructions
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Cut the stems off and cut each Brussel sprout in half. Place them in a bowl until all of them are cut and halved.
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Pour the water in the bowl to cover them and add the salt to the water. Gently stir and let it soak for 15 to 20 minutes. (This helps with the bitter taste)
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Once the Brussel sprouts are done soaking drain them well and put them back in the bowl.
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Sprinkle 1 tablespoon of olive oil, onion powder, garlic powder, paprika, and black pepper on the Brussel sprouts. Mix well to evenly coat them.
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In a frying pan on medium high heat add 1 tablespoon of olive oil and let it heat up for 30 seconds or so.
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Add the minced garlic and minced shallots to the oil and stir frequently for 30 seconds to release the flavors into the oil.
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Now add the Brussel sprouts to the hot pan then stir frequently for 3 minutes. Half way through stirring drizzle the honey over the them and keep stirring together.
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Turn the Brussel sprouts face down to brown/caramelize the inside of the sprouts. Add the veggie stock, turn down to low heat, and cover with a lid to let the steam cook the Brussels sprouts through.
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*If you prefer them to have more of a crunch then cook for another 3-5 minutes with the lid covering. If you prefer softer Brussel sprouts then cook for 5-8 minutes with the lid covering.*
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Once the sprouts are done cooking turn the stove off and add the sweet chili sauce to the pan with the Brussel sprouts. Mix together to coat them evenly and sprinkle with red pepper flakes if you want a little extra heat.
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Serve as a side dish or eat them on their own for a snack. Either way, enjoy!
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