A brussels sprouts side dish is always welcome, and a must-have for any holiday meal in our house. I know much has been written about the unfortunate resistance some people have to Brussels sprouts, but I feel like that in the past decade more and more people have come to think of Brussels as not only delicious, but perhaps even their favorite cold weather vegetable. It’s certainly true for me!
Here tender caramelized brussels sprouts are tossed with a spicy glaze made from chili crunch, melted butter, honey and a bit of lemon juice. These taste like something you would order in an of-the-moment restaurant and fight over with your friends. But when you make them at home, you can serve up a big bowl, and make enough to satisfy everyone. And they are ridiculously easy to make. Also vegetarian! And even vegan if you use agave and olive oil in the glaze instead of butter and honey.
Chili Crunch Brussels Sprouts: Tender roasted Brussels sprouts are tossed with a crunchy spicy sauce – a great side for a fall or winter meal, and a lively addition to a holiday menu!Tweet This
What is Chili Crunch or Crisp?
Chili Crunch has also become a pantry favorite for many (again, I am in this camp!). It is based on a Chinese condiment made with Szechuan peppercorns, other peppers, onions, scallions and/or garlic, plus other seasonings. The crispiness comes form the way the ingredients are cooked before they are added to the oil (usually soybean or rapeseed) and made into a spicy sauce used for cooking and finishing dishes. Loads of umami flavor and some with quite a bit of heat as well.
There are so many chili crisps out there, with various flavorings and degrees of heat. If you haven’t yet tried this condiment, this simple brussels sprouts recipe is a great way to dip into the chili crunch world.
How to Make Chili Crunch Brussels Sprouts
Preheat the oven to 425 degrees. Spray a rimmed baking sheet with nonstick spray, or line with parchment paper or aluminum foil. Place the brussels sprouts on the baking sheet. Drizzle over the olive oil and sprinkle over the garlic. Use your hands to toss the brussels sprouts until they are evenly coated, spread them out, sprinkle with salt and pepper and roast for about 25 minutes, until the brussels sprouts are browned and tender.
Meanwhile, combine honey, chili crunch, melted butter, and lemon juice in a small bowl. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.
These would be great served on top of rice with some scallions and a fried eggs for a simple rice bowl lunch!
What to Serve with Chili Crunch Brussels Sprouts:
Other Brussels Sprouts Recipes:
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Bacon Wrapped Brussels Sprouts
- Shredded Sauteed Brussels Sprouts
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
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Chili Crunch Brussels Sprouts
Spicy Honey Glaze:
- 2 tablespoons honey (or agave)
- 2 tablespoons chili crunch (see note)
- 1 tablespoon melted butter (or olive oil)
- 1 tablespoon fresh lemon juice
- Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick spray, or line with parchment paper or aluminum foil.
- Place the brussels sprouts on the baking sheet. Drizzle over the olive oil and sprinkle over the garlic. Use your hands to toss the brussels sprouts until they are evenly coated, and then spread them out in an even single layer on the baking sheet. Sprinkle with salt and pepper and roast for about 25 minutes, until the brussels sprouts are browned and tender, tossing them and spreading them out once during the middle of the cooking time.
- Meanwhile, combine honey, chili crunch, melted butter, and lemon juice in a small bowl. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.