Sweet Chile Roasted Brussels Sprouts

In a certain sense, this seems like an Asian dish: vegetables in a sweet and spicy glaze. It sort of reminds me of dipping cabbage egg rolls into a sweet-and-sour sauce. However, these flavors quite as few steps away from Asian, clearly in a smoky, bacony, barbecue territory. This is such a fantastic side dish, that I love to eat it on its own, as a meal!

What you need to serve 6:

2 lbs Brussels sprouts, trimmed and cut in half lengthwise
3 Tbs good quality olive oil
Salt and pepper
1/2 cup Hot Chile Bacon Jam
2 Tbs tamari or soy sauce
1/2 tsp powdered ginger
2 Tbs toasted sesame seeds

How to do it:

  1. Preheat oven to 400°F.
  2. Combine Brussels sprouts, oil, salt and pepper in a bowl. Toss to evenly coat. Spread Brussels sprout out on a rimmed baking sheet, making sure to not overcrowd the pan.
  3. Bake for 25-30 minutes until Brussels sprout are crisp on the outside and tender on the inside. Time will vary depending on the size of Brussels sprouts.
  4. Whisk together the jelly, tamari (or soy sauce), and ginger in a large bowl.
  5. Add roasted Brussels sprouts to the chile sauce and toss to coat. Return to pan and oven for 5 minutes. Garnish with sesame seeds and serve immediately.

Notes:

If you don’t feel like making the jelly, you can find similar jellies commercially, such as Stonewall Kitchen Spicy Chili Bacon Jam. Indeed, this recipe is modeled after one of theirs.

Sweet Chile Roasted Brussels Sprouts

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.

Keep up with us on Bloglovin’

Large Blog Image

Chile Pepper Bacon Jam (Spicy)
Catalan Beef Stew

47 thoughts on “Sweet Chile Roasted Brussels Sprouts

  1. Aha! So that’s where the bacon jam comes in! I need to check that recipe again. I once made a tomato bacon jam and I hated it. Yours sounded really good, and I love it on the B sprouts!
    mimi rippee recently posted…Pasta Puttanesca

    • This is what I originally made it for, but it turned out to be good on EVERYTHING.

  2. What a great use your bacon and pepper jam, Jeff! Being that I’m laid up for several more weeks after foot surgery, I haven’t made the jam yet. But, once I do… this may be one of the first things I make with it afterwards.

  3. Interesting ! Absolutely love Brussels sprouts And, domiciled in Australia, cook Asian fusion five days out of seven. Have not put the two together to the best of my recollection . . . As we do not have the ‘jelly’ you use and the latter contains too much sugar for my usage, I shall have to trial a few alternatives . . . but methinks it will be fun trying and envisage a new recipe on mt kitchen pile . . .

      • *huge smile* Have had many adjectives attached to me as time went by – must admit ‘jolly’ is a newbie . . . . actually not really ‘me’ !!!

  4. Neat dish! And when I saw the title, I was hoping you were using your chile bacon jam in it. I made bacon-hashed Brussels sprouts as a base for seared scallops this weekend. These sprouts (hashed, of course) would have been perfect in that recipe!
    John / Kitchen Riffs recently posted…The Irish Rose Cocktail

  5. I am a huge fan of Brussel sprouts, especially sweet & savoury, sticky combinations. Also, I am a huge supporter of the smoky, bacony, barbecue territory in the cooking. So, clearly this side dish (Which I would undoubtedly have as a main course) is right up my alley. Looks and sounds delightful!

  6. Hi, Jeff! I confess that I am not a big fan of brussels sprouts but I am willing to try your recipe. It has the great flavor of the chilies and would help to improve the flavor of this veggie significantly. Genius idea!

  7. I haven’t had brussels sprouts with these flavors before, and it sounds truly amazing. I’m in! 🙂 ~Valentina

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*
Website

CommentLuv badge