Let’s Make Chili Glazed Brussel Sprouts
This roasted brussel sprouts recipes which can also be air fried is a perfect Asian twist on Sweet, Salty, Spicy, and Zesty infused into arguably one of the best vegetables out there. I am honestly obsessed with roasted Brussel sprouts because of how delicious they come out. Did I also mention that brussel sprouts recipe can also be an air fryer brussel sprouts recipe. I just love brussel sprouts.
Screw cucumbers, Brussel sprouts are more stimulating, longer, more filling, and have a lot more ridges and bumps that make the activity more interesting–as long as you buy the whole stem. That is why Brussel sprouts should be the gold standard vegetables, not cucumbers. They make way better Dildos than cucumbers will ever be. Also, they look like little cabbages which make them really cute.
This recipe uses a very easy low maintenance brussel sprout glaze that doesn’t need a lot of supervision. All you need to do is to occasionally stir it, even though it is pretty burn resistant. The glaze will be ready after simmering for 10-15 minutes on medium high heat or until it has reached a desired result.
As always you can always adjust the recipe based on one’s own personal desires, but be warned that adding too much dark soy sauce will make the glaze very dark. I’m not racist, but I don’t want mine too black. So definitely, add the amount that you want.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Chili Glazed Brussel Sprouts
Ingredients
- 1.5 Lb Brussel Sprouts (Cut some in half if wanted)
- 1 Tsp Salt
- ¼ C Oil
Chili Glaze
- ¼ C Honey
- 1 Tbsp Soy Sauce
- ¼ Tsp Dark Soy Sauce
- 1 Squirt Lemon
- ¼ C Water
- Zest of ¼ of a Lemon
- 3-4 Tbsp Butter
- ¾ Tsp Chili Flakes (Add based on Taste)
- ¼ Tsp Black Pepper
Instructions
- Add the Chili Glaze Ingredients into a small pot and simmer on medium high heat for 10-15 minutes. Stir occasionally. The glaze should bubble and turn into a dark amber brown color. The longer the glaze simmers, the more glossy, thick and sticky it will be. Afterwards, remove from heat and let the glaze cool a little to become a little thicker
- Preheat oven to 425 F or air fryer to 400 F. in a bowl, mix together the Oil, Salt and Brussel Sprouts until evenly coated. Place Brussel Sprouts in a lined baking sheet and bake/airfry for 20-25 minutes until outer leaves become crispy. Keep an eye out to prevent burning. You want the brussel sprouts to be evenly brown with crispy outer leaves.
- Evenly coat the Brussel Sprouts with the Glaze.
Notes
In-Depth Recipe
Chili Glazed Brussel Sprouts
1. In a small pot, add together Honey, Soy Sauce, Dark Soy Sauce, a Squeeze of Lemon Juice, Water, Lemon Zest, Butter, Chili Flakes, and Black Pepper. Adjust ratios for personal taste, Don’t add too much Dark Soy Sauce as that will make the the glaze super dark
1.5 Set the small pot on a medium high heat stove to melt everything together in a simmer. Continue simmering for 10-15 minutes until the glaze has reached a dark amber color and is glossy and thick. Although this glaze is somewhat burn resistant, stir occasionally and keep an eye on it. It will thicken even more once is has cooled down. Due to its burn resistant nature, it can be simmered for longer until the desired thickness has been reached. Glaze can also be determined to be finished when it has become fragrant. Set aside to cool after simmering.
2. Preheat oven to 425 F or air fryer to 400 F , and coat Brussel Sprouts in Salt and Oil. I like to cut half of the Brussel sprouts in half to add a little variety in texture, but this is completely optional. Spread on a lined baking sheet and bake for 20-25 minutes or until the Brussel Sprouts are cooked, equally brown, and have crispy outer leaves.
3. After the Brussel Sprouts are done baking, mix them together with the glaze.
