Brussel Sprouts Recipe

Prep

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform; leave small ones whole.

Toss the trimmed sprouts in a bowl with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread the sprouts in a single layer on a baking sheet lined with parchment or foil, cut-side down if halved. Roast in a preheated 425°F (220°C) oven for 18–22 minutes, turning once halfway, until deep golden brown on edges and tender inside.

Make glaze

While the sprouts roast, whisk together 1/4 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1 tbsp water in a small bowl until smooth.

In a very small separate bowl, suspend 1/2 tsp cornstarch in a splash (about 1/2 tsp) of water until dissolved; add to the sweet chili mixture and whisk. The cornstarch is optional but will give a slightly thicker clingy glaze.

Transfer glaze to a small saucepan and warm over medium-low heat for 1–2 minutes, stirring constantly, just until it thickens slightly and becomes glossy. Remove from heat and set aside.

When Brussels sprouts are roasted, transfer them to a large bowl while still hot. Pour the warm sweet chili glaze over the sprouts and toss gently to coat evenly so the glaze clings to the surfaces.

Thinly slice 2 scallions on the diagonal (use both white and green parts). Add most of the scallions to the bowl and toss once more. Transfer sprouts to a serving platter.

Sprinkle toasted sesame seeds and the remaining scallions over the top. If using, squeeze the juice of 1/2 lime over the sprouts for brightness and toss lightly. Taste and adjust with a pinch more salt or a small extra drizzle of soy or chili sauce if desired.

Serve warm as a starter. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.