These Sweet and Spicy Brussels Sprouts are pan fried until golden brown and tossed with a delicious sweet chili sauce. You will never want to cook them any other way!
A lot of people think brussels sprouts are bitter tasting vegetables. And I did too, before I learned how to cook them properly ( and a tasty glaze doesn't hurt!). I found out that the technique of blanching them a few minutes first helps make sure the
The brussels sprouts are quickly pan fried and become caramelized and sweet as they cook. They will lose any bitterness they have when raw. There is a whole new savory flavor when they are sautéed, fried or roasted.
If you love pan fried vegetables, you will want to try my Charred Brussels Sprouts, Sautéed Radishes, Charred Broccoli, Pan Seared Asparagus, or Fried Cabbage and Onions.
Ingredient Notes & Substitutions
- For the chili sauce, I purchased a bottle of Trader Joes brand (from Amazon). You could also use regular chili or Sriracha sauce with some sugar to sweeten.
- For the seasoned brussels sprouts in this recipe, we are using some basic salt, pepper, garlic, onion, red pepper flakes and paprika. To change up the flavors you can also try some fresh herbs like rosemary, basil, thyme or parsley. Or add a citrus flavor with a little lemon juice. If you like a more savory flavor, add some crispy bacon.
How to make Sweet and Spicy Brussel Sprouts
- Trim the bottom core off of the sprouts. You can make a little "V" on the end and just cut that part out. Rinse them well in cold water.
- Heat a saucepan of salted water to low boil. Cook sprouts for 4 minutes. Drain and dry on a towel.
- Heat a large fry pan over medium flame and add olive oil.
- Fry them cut side down for 3-4 minutes, turn over and cook another 1-2 minutes.
- Remove from the pan. Add the butter and melt over low medium heat. Add the chili sauce and seasonings.
- Place brussels sprouts back in pan and stir well to coat with the sauce
Cooking Tips
- Choose tightly closed sprouts with green, not yellowing leaves.
- Blanching the brussels sprouts before pan frying them ensures that the centers will be fully cooked along with the outer part.
- Only boil (blanch) them for 4 minutes or so. You will still be cooking them in the pan and don't want them mushy. You can test with a knife which should just about go through them all the way.
- Make sure they are dry before placing in the hot oil to avoid dangerous splattering.
Frequently Asked Questions
This is usually caused by excess moisture or overcrowding on the pan. Make sure they are well dried and spaced apart in the pan before roasting.
You can, but they tend to release more moisture and won't get as crisp as fresh ones.
You may want to try these other special vegetable dishes.
If you tried this recipe and enjoyed it, I'd love if you came back and gave it a comment and a rating. This tells me what you like and want to see more of. Thank you!!
Sweet Chili Brussels Sprouts
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
These sweet and spicy brussel sprouts are pan fried until golden brown and tossed with a sweet and spicy sauce. You will never want to cook them any other way!
Ingredients
- 1 lb. Brussels Sprouts, halved
- 1 - 2 tablespoons olive oil
- ⅓ cup sweet chili sauce *
- 2 tablespoons butter
- 1 teaspoon salt & pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
Instructions
- Fill a saucepan ⅔ full of water, add a teaspoon of salt and bring to a simmering boil.
- Wash and trim off the bottom core of the brussels sprouts. Cook them in the saucepan for 4 minutes.
- Drain and dry them on a towel.
- Heat large fry pan over medium heat and add olive oil.
- Fry brussels sprouts cut side down for 3- 4 minutes, turn them over and cook on the other side for another 2 minutes. Turn heat down if they are browning too much. Or if they need more browning, cook for another minute or so.
- Remove brussels sprouts to a bowl. Add the butter to the fry pan and melt over medium low heat. Add the chili sauce and seasonings. Cook for another minute and add the brussels back to pan, stirring to coat with the sauce.
- Serve while warm.
Notes
*For a sugar free option, instead of sweet chili sauce, you can use regular unsweetened chili sauce and some sugar substitute to taste.
*Or for another sweet option, try ¼ cup honey, 1 tablespoon chili powder and ¼ teaspoon red pepper flakes.
*Taste the sauce and adjust for sweetness and spiciness as desired.
*Store leftovers in an airtight container in the refrigerator. Reheat in a skillet on low heat until hot. Or reheat in the microwave.
*You can freeze leftovers but the texture will be softer. Store for up to 2 months, defrost overnight in the refrigerator and reheat as above.
*Fresh brussel sprouts will keep in your refrigerator for up to a week.
Katie says
These were a hit with my family!!!