Chili Crisp Roasted Brussels Sprouts

adding spoonful of chili crisp brussels sprouts

Chili Crisp Roasted Brussels Sprouts

You can make your own chili crisp (aka chili crunch), or buy one. There are so many great chili crisps on the market now. See above recipe for some of our favorites. Chili crisp will all vary greatly in spiciness, so make sure to adjust the amount used in the recipe to your liking.

Brussels sprouts can very a lot in size so make sure to adjust your cooking times. Also, try to select all the same sizes for consistent cooking.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 147kcal

Ingredients

2 pounds (910 g) Brussels Sprouts
3-4 cloves Garlic , minced
2 Tablespoons (30 ml) Olive Oil
3 Tablespoons (45 ml) Soy Sauce
Fresh Cracked Pepper , to taste
3 Tablespoons (45 ml) chili crisp , or to taste
1/4 cup (60 ml) chopped fresh herbs (mint, basil, or cilantro)

Instructions

Preheat oven to roast at 375°F. Lay foil or parchment on baking sheet. Set aside.
Wash and rinse the brussels sprouts. Peel the loose, outer leaves. Trim the end, then cut brussels sprouts in half.
In large bowl, toss together brussels sprouts, minced garlic, 2 Tablespoons of olive oil, and 3 Tablespoons of soy sauce, stirring until combined. Season with black pepper.
Transfer brussels sprouts on prepared sheet pan. For crispier edges, place the brussels all faced down on the sheet pan. Make sure they are in a single layer.
Bake at 375°F for 20 minutes, then gently toss and mix the brussels sprouts.
Continue baking for another 5-15 minutes, or until the brussels sprouts are tender.
Toss the roasted brussels sprouts with about 3 Tablespoons of chili crisp, or as much or little chili crisp as you prefer (every chili crisp will vary in spiciness, adjust to your liking).
Just before serving, toss the chili crisp brussels sprouts with the fresh herbs.

Course: Salad, Side Dish

Cuisine: American

Nutrition