These are super delicious and only 3-ingredient Thai Sweet Chilli Brussels sprouts that would leave everyone wanting more. We used to serve these at a restaurant in NYC, and it was the most ordered on the menu.
The trick is first charing them so they are nice and crispy, and then adding them to a hot pan with oil and sauce as well as eating them quickly so they don’t soften in the sauce. If waiting for guests, I would refrain from the broiling stage until the last minute, and pop them in while preparing heating the pan, and dropping them into the sauce! They will be hot, but not overcooked or mushy.

Thai Sweet Chili Brussels Sprouts
These are super delicious and only 3-ingredient Thai Sweet Chili Brussels sprouts that would leave everyone wanting more.
Ingredients
- 1 lb Brussels sprouts cut in half
- olive oil cooking spray
- 4 tbsp Thai Sweet Chili Sauce (can double this for extra flavor)
- red chili flakes (optional to add extra heat)
- 1 tbsp regular olive oil
Instructions
- Heat oven to 425 degrees and put a metal sheet pan into heat on the bottom rack in the oven.
- Once at temperature, take out the sheet pan, quickly spray (or coat) with olive oil. Then put the Brussels sprouts cut side down sprinkle with salt and coat with olive oil. I like using an olive oil spray because it distributes the olive oil easily and quickly and allows for better crispness than if you pour a bit of olive oil on. Since the sauce is super flavorful, you also can't taste the difference whether you use quality olive oil or a spray.
- Return pan to the oven for about 10 minutes.
- Remove the pan from the bottom and move it to the top. Turn oven to broil and watch the sprouts. They can burn quickly this way, but you will get a nice crispy outside if you broil it for a few minutes. The time here depends how quickly your oven starts broiling, and how high your first rack is. I would check every minute. I think mine took 5 minutes. If it burns, no worries, just remove the first couple of leaves and stick it back in for a few to char that top layer.
- Heat pan with 1 tbsp olive oil (for this one I used liquid vs spray so the sauce can get distributed better and isn't as thick)
- Toss sprouts into the hot oil, once coated add the Thai sweet chili. I added about 4 tbsps here, but it is really to taste (whether you like a lot of sauce or just a hint of flavor). You can also throw in some red chili flakes, or red pepper if you want to make it extra spicy, but I like the sauce as is.
- Once the sauce starts bubbling remove from heat and quickly transfer into a dish so the sauce doesn't burn. Enjoy!
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