Sweet Chili Roasted Brussels Sprouts
These sweet chili roasted Brussels sprouts are crispy, tangy, and oh-so-addictive. A naturally gluten-free side that takes 30 minutes and pairs perfectly with any main dish.
You know what’s funny about vegetables? Most people assume they’re boring until they taste a truly delicious one. Sweet chili roasted Brussels sprouts changed my entire perspective on these little green gems, and I’m betting they’ll do the same for you.
The first time I made this recipe, my skeptical teenage son asked for seconds—then thirds. That’s when I knew I’d discovered something special. These crispy, caramelized Brussels sprouts have a sweet-savory-spicy glaze that’s absolutely addictive, and the best part? They’re naturally gluten-free and ready in under 30 minutes.
Whether you’re looking for an easy gluten-free side dish for a weeknight dinner or something impressive enough for holiday gatherings, this recipe delivers every single time. I love how simple it is, yet how fancy it feels when it’s on the table.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Whole Brussels sprouts | 1¾ lbs |
| Extra virgin olive oil | 1 tablespoon |
| Garlic powder | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Sweet chili sauce (like Gramas Sweet Chili Sauce) | ¼ cup |
| Gluten-free reduced-sodium tamari or soy sauce | 2 teaspoons |
| Minced peanuts for garnish | Optional |
Instructions
Step 1: Prep Your Pan and Sauce
Preheat your oven to 425 degrees and line a half baking sheet with parchment paper or foil, then give it a quick spray of nonstick spray. In a small dish, whisk together the sweet chili sauce and gluten-free tamari until smooth—you want a beautiful, glossy coating that’ll cling to every crispy roasted Brussels sprout.
Step 2: Prepare the Brussels Sprouts
Trim the stem ends off your Brussels sprouts and slice each one in half lengthwise. Discard any yellowed or damaged outer leaves that fall away (this keeps your crispy roasted Brussels sprouts looking fresh and beautiful). Pop those halves into your prepared pan.
Step 3: Season and Initial Roast
Drizzle the Brussels sprouts with extra virgin olive oil, then generously season with garlic powder, salt, and pepper. Using your fingers, toss everything together until each piece is evenly coated in that golden oil. Spread the Brussels sprouts in a single layer with the flat, cut side facing down on the baking sheet.
Roast for 15–17 minutes until the bottoms are deeply golden brown and the edges look crispy and caramelized. You’re looking for that gorgeous mahogany color that signals maximum flavor development.
Step 4: Glaze and Final Roast
Remove the pan from the oven and use a pastry brush to generously brush the chili sauce mixture over the tops of each Brussels sprout. Return to the oven and roast for another 5–7 minutes until the glaze is hot, bubbly, and slightly sticky—watch closely during this stage so the glaze caramelizes without burning.
Step 5: Finish and Serve
Take the pan out of the oven and sprinkle with minced peanuts if you’re using them for that extra crunch and nuttiness. Serve immediately while everything is still warm and the sweet chili roasted Brussels sprouts are at their absolute best.
Why This Recipe Works
These sweet chili roasted Brussels sprouts succeed because of the balance between heat, sweetness, and savory depth. The gluten-free tamari adds an umami punch that makes you keep reaching for more, while the sweet chili sauce caramelizes in the hot oven, creating crispy, sticky edges you’ll absolutely crave.
The double-roasting method—starting with dry heat to crisp the exterior, then adding the glaze for that final cook—is what separates this recipe from standard roasted vegetables. You get texture contrast and bold flavor in every single bite.
Substitutions
No Peanuts? Try These Toppings
If you’re allergic to peanuts or just prefer something different, swap the minced peanuts for toasted sesame seeds, crispy fried shallots, or even crushed cashews. Crispy bacon bits also add a wonderful smoky depth that pairs beautifully with the sweet and spicy glaze.
Using Regular Soy Sauce Instead of Tamari
Not everyone has gluten-free tamari in their pantry, and that’s totally fine! Regular soy sauce works just as well if you don’t have dietary restrictions—just use the same 2 teaspoons. You won’t notice a difference in flavor, and your sweet chili roasted Brussels sprouts will taste just as incredible.
Adjusting the Heat Level
If you prefer less spice, use just 3 tablespoons of sweet chili sauce and add 1 tablespoon of honey instead. For those who love serious heat, skip the “sweet” and go full-on spicy by using a sriracha-based sauce or adding red pepper flakes to your coating mixture.
Different Chili Sauce Options
While I’m a devoted fan of Gramas Sweet Chili Sauce, any quality sweet chili sauce will work beautifully here. Mae Ploy and Thai Kitchen are solid alternatives you’ll find at most grocery stores, and they’ll deliver that same sweet-spicy-tangy glaze.
Looking for more gluten-free sides to round out your meals? Check out our complete gluten-free casserole collection for more vegetable-forward comfort food that’s naturally wheat-free.
Troubleshooting Tips
Brussels Sprouts Still Feel Soft, Not Crispy
If your roasted Brussels sprouts aren’t as crispy as you’d like, increase the oven temperature to 450 degrees and extend the first roast time to 18–20 minutes. The higher heat helps develop that gorgeous golden exterior faster and ensures you get that satisfying crunch.
Glaze Burned or Turned Black
Watch that second roasting stage closely—the glaze can go from caramelized to burnt in under a minute. If it’s looking too dark, pull the pan out immediately and serve as is; you might prefer it slightly less caramelized next time.
Uneven Browning on the Pan
Halfway through the first roasting stage, shake your pan or use a spatula to rotate the Brussels sprouts so they brown evenly on all sides. Every oven runs a little differently, so you might need to rotate earlier or rotate more than once.
Too Much or Too Little Glaze
If your chili sauce mixture seems thin, whisk in a teaspoon of cornstarch to thicken it slightly before brushing. If it’s too thick, add a few drops of water to loosen it up so it spreads evenly across each sprout.
Storage and Meal Prep
Storing Leftovers
These sweet chili roasted Brussels sprouts keep beautifully in an airtight container in the refrigerator for up to 4 days. They’re honestly just as delicious cold or at room temperature, making them perfect for lunch boxes or quick snacks.
Reheating for Best Results
To bring your leftover crispy roasted Brussels sprouts back to life, spread them on a baking sheet and warm in a 350-degree oven for about 5 minutes. Skip the microwave if you can—it’ll make them soggy, and nobody wants that.
Meal Prep Strategy
You can trim and halve your Brussels sprouts the night before, storing them in a sealed container in the crisper drawer. On cooking day, just toss with oil and seasonings, then roast—the prep-ahead approach saves you about 10 minutes when you’re busy.
Serving Suggestions and Pairings
Perfect Alongside These Main Dishes
Sweet chili roasted Brussels sprouts pair beautifully with roasted chicken, grilled salmon, or even pulled pork tacos. The sweet-spicy glaze complements Asian-inspired mains especially well, but honestly, these little flavor bombs work with almost everything.
Holiday Table Star
Man, oh man, these are impressive enough to bring to holiday potlucks or serve alongside your Thanksgiving turkey. They look fancy, feel special, and give people something healthy and exciting to reach for on their plates.
Quick Weeknight Side
Since they’re ready in under 30 minutes, whip up a batch on busy weeknights when you need something faster than traditional sides but way more interesting than plain steamed vegetables. Your family will ask why dinner doesn’t taste this good every single night.
Variations and Dietary Adjustments
Kid-Friendly Version
If you’re cooking for younger palates, reduce the sweet chili sauce to 3 tablespoons and skip the tamari to dial back the intensity. Most kids respond better to sweet flavors without the savory depth, so this lighter approach often wins over skeptical eaters.
Dairy-Free and Vegan
This recipe is already completely dairy-free and vegan as written—the olive oil, chili sauce, and tamari make it naturally plant-based. You’re all set to enjoy these crispy roasted Brussels sprouts on any dietary path.
Nut-Free Celebration
Simply omit the peanut garnish or swap for sesame seeds, crispy fried onions, or toasted coconut flakes to keep this recipe nut-free. The sauce carries so much flavor that the garnish is really just a textural bonus, not essential for deliciousness.
Low-FODMAP Adaptation
If you follow a low-FODMAP diet, check your chili sauce label since some contain garlic. Use garlic-infused oil instead of regular garlic powder, and you’ll have a low-FODMAP-friendly version that doesn’t sacrifice any flavor.
For more on the health benefits of Brussels sprouts and gluten-free eating, authoritative nutrition research confirms that cruciferous vegetables like Brussels sprouts are packed with vitamins, minerals, and fiber that support overall wellness.
FAQs About Sweet Chili Roasted Brussels Sprouts
Can I make sweet chili roasted Brussels sprouts ahead of time?
Yes! Prepare them through step 3, then cover and refrigerate for up to 24 hours before the final roasting and glazing. When you’re ready to finish cooking, the glaze will adhere beautifully and caramelize just like freshly prepped sprouts.
How do I know when Brussels sprouts are done roasting?
Look for a deep golden-brown color on the flat, cut side and crispy, slightly charred edges—this takes about 15–17 minutes. A fork should pierce the thickest part easily, but you want that crispy exterior, not a mushy interior.
What’s the difference between tamari and soy sauce in this recipe?
Tamari is gluten-free (usually made from chickpeas or soybeans without wheat), while traditional soy sauce contains wheat. For celiac or gluten sensitivity, tamari is essential; otherwise, regular soy sauce tastes virtually identical in this dish.
Why brush the glaze on instead of tossing everything together?
Brushing the glaze on at the end prevents it from burning during the initial roast and creates that gorgeous caramelized coating on top. If you mixed it in earlier, the sugars would burn before the Brussels sprouts finished crisping.
Can I double this recipe for a crowd?
Absolutely! Use two baking sheets and arrange Brussels sprouts in a single layer on each. You might need 18–20 minutes for the first roast depending on your oven, so just watch for that golden-brown color.
Best way to choose Brussels sprouts at the store?
Pick ones that feel firm and heavy for their size, with tight, green outer leaves and no yellowing or soft spots. Smaller to medium sprouts (about the size of walnuts) tend to roast more evenly than giant ones.
Final Thoughts
These sweet chili roasted Brussels sprouts have become my go-to side dish for literally everything—casual weeknight dinners, family celebrations, and even those moments when I need to impress someone at the table. The beauty of this recipe is how simple it looks on paper yet how impressive it tastes and feels.
If you’re new to gluten-free cooking, this is exactly the kind of naturally gluten-free recipe that proves you’re not sacrificing anything. You’re gaining bold flavor, beautiful color, and that satisfying crunch that makes every meal better.
Let me know how you make this your own—whether you adjust the heat level, try a different chili sauce, or discover a pairing I haven’t thought of yet. That’s what I love most about sharing recipes with our GrainlessLife community: watching your families fall in love with their food.
Sweet Chili Roasted Brussels Sprouts
Equipment
- Half baking sheet
- Parchment paper or foil
- Small mixing dish
- Pastry brush
Ingredients
- 1.75 lbs Whole Brussels sprouts
- 1 tablespoon Extra virgin olive oil
- Garlic powder To taste
- Salt To taste
- Black pepper To taste
- 0.25 cup Sweet chili sauce Gramas Sweet Chili Sauce recommended
- 2 teaspoons Gluten-free reduced-sodium tamari or soy sauce Use tamari for gluten-free
- Minced peanuts For garnish, optional
Instructions
- Preheat your oven to 425 degrees and line a half baking sheet with parchment paper or foil, then give it a quick spray of nonstick spray. In a small dish, whisk together the sweet chili sauce and gluten-free tamari until smooth—you want a beautiful, glossy coating that’ll cling to every crispy roasted Brussels sprout.
- Trim the stem ends off your Brussels sprouts and slice each one in half lengthwise. Discard any yellowed or damaged outer leaves that fall away. Pop those halves into your prepared pan.
- Drizzle the Brussels sprouts with extra virgin olive oil, then generously season with garlic powder, salt, and pepper. Using your fingers, toss everything together until each piece is evenly coated. Spread the Brussels sprouts in a single layer with the flat, cut side facing down on the baking sheet.
- Roast for 15–17 minutes until the bottoms are deeply golden brown and the edges look crispy and caramelized. You’re looking for that gorgeous mahogany color that signals maximum flavor development.
- Remove the pan from the oven and use a pastry brush to generously brush the chili sauce mixture over the tops of each Brussels sprout. Return to the oven and roast for another 5–7 minutes until the glaze is hot, bubbly, and slightly sticky—watch closely during this stage so the glaze caramelizes without burning.
- Take the pan out of the oven and sprinkle with minced peanuts if you’re using them for that extra crunch and nuttiness. Serve immediately while everything is still warm and the sweet chili roasted Brussels sprouts are at their absolute best.
