Spicy chili peanut roasted brussels sprouts are the perfect mix of sweet & spicy! They’re a delicious side dish to bring to your dinner table, and truly taste like they’re from a restaurant!
They get that perfect caramelization while roasting, and can really take your veggie game up a notch.
Last weekend, we ate at a restaurant that served the most delicious “kung pao” brussels sprouts. They were heavily fried, and topped with a delicious chili pepper peanut sauce. I knew right away that I had to recreate a lighter version!
I made the sauce from a mixture of coconut aminos, peanut butter, pure maple syrup, garlic and some spices. It’s such a delicious glaze for your veggies, but can also be used for other foods like chicken, fish, and tofu- or even as a dipping sauce.
I love serving brussels sprouts as a side dish because they’re really satisfying. They taste delicious simply roasted with salt, pepper and olive oil, but adding a glaze is always fun to switch things up!
You guys already know i’m obsessed with anything sweet and savory, so these roasted brussels sprouts are a true winner in my book.
Serve them with your favorite protein, appetizer or even as a weekday snack.
They’re simple, and SO flavorful.
These chili peanut roasted brussels sprouts are sure to elevate your weeknight veggie game. If you like them less spicy, you can always cut back on the chili flakes!
Be sure to check out some other veggie recipes on the blog, like these buffalo cauliflower wings or maple balsamic brussels sprouts!
Chili Peanut Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tbsp olive oil
- Salt & pepper
Chili Peanut Sauce
- 1/3 cup coconut aminos or low sodium soy sauce
- 2 tbsp natural, creamy peanut butter
- 1 tsp pure maple syrup or honey
- 1 clove garlic, crushed
- 1 tbsp chili garlic sauce, or any chili sauce/paste
- 1/8 tsp red pepper flakes
- Pinch salt. If using low-sodium soy sauce, add salt after blending if needed
Top with
- 1/4 cup crushed peanuts
- Drizzle of chili crunch
Directions
- Preheat your oven to 400 F
- Cut off the ends of your brussels sprouts, and slice them in half. Rinse well and add them to a large sheet pan
- Season with salt, pepper and the olive oil and toss together. Bake for 20 minutes then remove from the oven
- While they bake, whisk or blend together the chili peanut sauce ingredients until smooth.
- After 20 minutes, remove the brussels sprouts from the oven and toss together with half of the sauce. Place back into the oven for 15 minutes
- Serve with the remaining sauce, crushed peanuts and drizzle of chili crunch
I just made these for the first time in a while, and they were just as good as I remembered! I made them in the air fryer tonight, but I have also baked them in the oven, and they always turn out great. This was actually the recipe that first led me to your site last fall. Now it is my go-to site, and I make your recipes multiples times per week. Thank you!
thank you so much!! I’ll definitely need to try them in the air fryer next 🙂