I am forever jotting down recipe ideas from dishes that I taste at restaurants or friend's homes, but this is the first recipe that was inspired by a food truck. This summer, my niece's beautiful country wedding was catered by a food truck. In his mobile, cramped kitchen, the chef managed to take ordinary foods like burgers and Brussels sprouts to a whole new level. When returning for my second helping of Brussels sprouts, he explained that the secret ingredient was sweet chili sauce. I stopped by a specialty food store, before heading home, to make sure that I had a bottle of the special sauce. Later I discovered that Sweet Chili Sauce is a common ingredient and easily found in my small town groceries. Buy a bottle of this delicious sauce and I promise you will never eat bland Brussels sprouts again.
Sweet Chili Roasted Brussels Sprouts
- 1 pounds Brussels sprouts about 24 medium-sized sprouts
- 1 tablespoons olive oil
- salt and freshly ground pepper
- ⅓ cup sweet chili sauce
- Heat oven to 400 degrees.
- Slice off the bottom of each sprout, then peel away the outer leaves until you get to the tight leaves in the center. Cut each sprout in half or in quarters if they are large. Place the sprouts on a rimmed baking sheet. (For easier cleaning, you can cover the pan with aluminum foil.)
- Drizzle the sprouts with olive oil and mix to evenly distribute the oil. Season with salt and pepper if desired.
- Roast 25 minutes stirring every 10 minutes.
- Right before serving, toss roasted Brussels sprouts with the sweet chili sauce.