These Chinese-inspired Sweet Chili-Ginger Brussels Sprouts get roasted until browned, then doused in a sticky, spicy and slightly sweet sauce with fresh ginger and garlic.
1 tablespoon Sriracha, (or other sweet-chili sauce)
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar, (aka rice wine vinegar)
2 teaspoons cornstarch + 2 tablespoons water
2 teaspoons avocado oil (or neutral cooking oil of choice)
3 scallions (sliced at a bias (white and light green parts only; reserve the dark green pieces for garnish))
1-inch (2.5 cm) piece fresh ginger, grated
3 cloves garlic, (minced)
1/4 cup roasted cashews, (chopped (optional; omit for nut-free))
1 tablespoon toasted white sesame seeds or black sesame seeds
Categories
Side Dish
Cuisine
Chinese-Inspired
Steps
Prep the sprouts. Preheat the oven to 425°F (218°C). Wash the sprouts and remove any browned or tough outer layers. Cut the sprouts in half (if any sprouts are large, cut into quarters).
Roast the sprouts. Spread the sprouts out on a baking sheet and drizzle with the oil. Season generously with salt and pepper and toss to coat with your hands. Roast for 30 to 35 minutes, tossing after 20 minutes, until the sprouts are nicely browned. If your sprouts are quite small, flip after 15 minutes and roast for 30 minutes.
Meanwhile make the Sweet Chili sauce. Whisk together the tamari or soy sauce, agave, water, sriracha, sesame oil, and rice vinegar in a small bowl until well combined.
Sauté the aromatics. Just before the sprouts are done roasting (or after they’re done roasting), heat the 2 teaspoons oil in a medium frying pan over medium-high heat. Add the scallions, garlic, and ginger and cook, stirring often until golden, about 2 minutes.
Meanwhile, make cornstarch slurry: whisk together the cornstarch and 2 tablespoons water until smooth and. no longer clumpy.
Add the Sweet Chili Sauce to the frying pan and bring to a simmer. Then add the cornstarch slurry, stir well, and simmer until the sauce has thickened, 2 to 3 minutes.
Toss in the roasted sprouts and coat in the sauce. Sprinkle with sliced green scallion tops, roasted cashews (if using), and sesame seeds.
Nutitrion
Serving Size: 1 serving
Calories: 192 kcal
Carbohydrates: 20 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 2 g
Sodium: 355 mg
Sugar: 8 g
Unsaturated Fat: 9 g
Reviews
Victoria on 2026-01-04 (5 stars): This was delicious! I ate it with rice in the end. Even my Brussels-sprouts-hating partner liked it ;)
Alex on 2025-12-26 (5 stars): I made these for Christmas 2025 and they were fantastic. Perfectly balanced flavors with scalloped potatoes and mushroom Wellington.
An hour before my guests were due was when I began making these 😅. My oven was busy baking the Wellington so I had to wing it with the air fryer. I started them at 400 for 10 minutes and they started smelling a bit too toasty. Checking them I could tell they would be burnt on the outside and uncooked in the middle if I let them keep going so I turned the temp down to 375 for ~15 minutes. This gave them great color while letting the insides get soft enough.
I should have done some prep for these before the literal final hour, at the very least chopping the sprouts. In the future, I’ll also mix the liquids ahead of time and chop the aromatics together. However, if there was any question as to whether this can be tossed together last minute the answer is Yes!
Thank you to Nisha and the whole RPL team for the amazing recipes and make ahead guidance. Christmas 2025 saw me finally realize my holiday dreams of a beautiful feast and a calm, happy host!
Adriana on 2024-10-02 (5 stars): Such great flavor and texture!
Laura on 2023-11-24 (5 stars): I made these brussel sprouts for Thanksgiving yesterday and they were a complete hit! Several folks listed it as their favorite dish and asked for the recipe. I am going to have to make it part of my regular lineup.
Heidi Schiewe on 2023-11-24 (5 stars): These were so good! Everyone loved them .
Erin C on 2022-12-25 (5 stars): Made a version of this feast for Christmas! (Omitted the dessert and brussels and added in the wild mushroom stuffing). It did take me a full 5 hours (I'm not so efficient!), but it was totally worth it. Everything was amazingly delicious, the meal plan layout was so helpful, and my whole (non-vegan) family had nothing but praise. A true winner!
