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A bowl filled with Sweet Chili Roasted Brussels Sprouts.
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Sweet Chili Garlic Roasted Brussels Sprouts

Inspired by a dish at a local restaurant, these Sweet Chili Garlic Roasted Brussels Sprouts are a unique and seriously delicious way to prepare this fall and winter vegetable.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish, Vegetable
Cuisine: Asian
Servings: 6
Calories: 165kcal


  • 2 pounds brussels sprouts
  • 2 tablespoons olive oil
  • ¾ teaspoon granulated garlic or garlic powder
  • fresh ground black pepper to taste
  • cup sweet chili sauce
  • 3 tablespoons chopped cocktail peanuts


  • Preheat oven to 400 degrees F.
  • Rinse and drain the brussels sprouts. Trim tough ends, if necessary. To ensure even roasting, slice larger sprouts in half from top to bottom and if they are very large they can be quartered. Smaller sprouts can stay whole. Place sprouts on a 12- x 16-inch rimmed baking sheet. Drizzle with olive oil and sprinkle with granulated garlic and pepper. Stir to coat evenly and place baking sheet in the oven.
  • Roast for 10 to 20 minutes (time will depend on size of your sprouts). Stir once or twice through the cooking time to ensure even browning. When tender when pierced with the tip of sharp knife, pull the baking sheet out of the oven. Pour sweet chili sauce over the sprouts and use a spatula to toss and combine well. Return to the oven and roast for an additional 3 minutes to thicken and caramelize the sauce.
  • Sprinkle with chopped peanuts before serving.


There is so much flavor in the sauce that I don't feel the need to add any salt to this recipe. Taste and season according to your own taste.


Calories: 165kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 625mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 69mg | Iron: 2mg