Chili Peanut Roasted Brussels Sprouts

Roasted Brussels Sprouts

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.

Roasted Brussels Sprouts

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

5 from 2 votes
Course: Sides


Prep time


Cooking time


Total time




  • 2 lbs brussels sprouts

  • 2 tbsp olive oil

  • 1/3 cup coconut aminos or low sodium soy sauce

  • 1/4 cup water

  • 1 tbsp natural, creamy peanut butter

  • 1 tbsp pure maple syrup or honey

  • 1 clove of garlic, crushed

  • 1 tsp tapioca flour, or substitute regular flour, arrowroot or cornstarch

  • 1 tsp chili garlic sauce, or any chili sauce/paste

  • 1/4 tsp salt, plus more to taste

  • 1/4 tsp red pepper flakes

  • 1/4 cup crushed peanuts


  • Preheat your oven to 400 F
  • Cut off the ends of your brussels sprouts, and slice them in half. Rinse well and set aside.
  • In a large bowl (big enough to mix your brussels sprouts), whisk together all remaining ingredients except for the oil and peanuts
  • Place your brussels sprouts into the bowl and toss with the sauce until evenly coated.
  • Layer them onto a large greased baking sheet, and drizzle with the olive oil
  • Bake for about 30-35 minutes, flipping halfway through. I like to place them under the broiler for the last 3 minutes.
  • Once ready, season with more salt if needed- this will depend on what type of soy sauce you use.
  • Serve fresh with the crushed peanuts and extra red pepper flakes

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  1. 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!

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