So I didn’t always love brussels sprouts. In fact, as a kid, I hated them. My mom would boil them until they were squishy and she seasoned them with butter, which didn’t exactly mask the awful smell of them boiling. As I got older, and more adventurous with my food, I began trying several different recipes. I found that roasting in the oven or grill was the best way to enjoy them. Until yesterday, I always coated them in olive oil, salt and pepper, and threw them in the oven for 30 minutes. While still delish, this new recipe is to die for. I found the recipe on Pinterest and tweaked it a bit, see below for details:
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Total Time: 35-45 minutes
Yield: 5 servings of melt in your mouth brussels sprouts
2 lb. Brussels sprouts, trimmed and halved
3 tbsp. extra-virgin olive oil
3 tbsp. sweet red chili sauce
1.5 tbsp. chili garlic sauce
3 cloves of garlic, minced
Juice of 1 lime
- Preheat oven to 425º
- In a large bowl, combine olive oil, sweet chili sauce, chili garlic sauce, garlic, and lime juice.
- Add brussels sprouts and mix until sprouts are fully covered in sauce.
- Roast until slighlty charred and tender. (Sprouts were good at 30 minutes, but I like them more charred so I left them in for 40 minutes)
- Serve 🙂
That’s it! So easy and delicious! If you have any picky eaters in your house (self included), try this recipe. They will be sure to love brussels sprouts after just one bite.