Sweet Chili Brussel Sprouts is a fantastic and easy side dish that you can whip up easily for Thanksgiving, Christmas, or any time of the year. Pan fried on the stovetop, these Asian Brussel sprouts are perfectly caramelized. A drizzle of tangy, hot and sweet chili sauce on top takes this green veggie to a whole new level of flavor!
But then again, what would a Thanksgiving meal be without turkey and little green cabbages on the plate?
Sweet Chili Brussel Sprouts
These are little Asian style nuggets of crispy goodness! Pan-fried Brussel sprouts are already amazing, and when you add a sweet, peppery heat to the mix, you’re going to be in veggie Heaven!!
Would you believe I didn’t always love Brussels? Now I make them in the air fryer, with garlic… and even wrapped in bacon!!
Ingredient Notes and Substitutions
- Brussel Sprouts – The best brussels are vibrant in color and a bit heavy for their size.
The leaves should be tightly packed up like a tiny cabbage, not loose and wilting. Have trouble finding fresh ones? Frozen is a-okay!
And don’t forget to trim the stems!
- Sesame Seed Oil – Use light, or untoasted, sesame oil. Dark sesame oil can get overwhelming very fast!
Replace with olive oil, or sub in some grapeseed, avocado, or peanut oil.
- Honey – Local, raw honey will always have the smoothest, purest flavor.
- Chili Paste – My go-to for chili paste is Garden Gourmet. It’s nice and spicy… and organic! But any kind will do.
You’ll usually find chili paste in the produce section.
But if it proves difficult to track down, you may want to use a hot sauce with a heat along the lines of sriracha, Louisiana, or Tabasco.
- Minced Garlic – Garlic powder is actually just fine for sweet chili Brussel sprouts – it isn’t in the heat long enough for the flavor to cook out.
Fresh is always best, of course, but use what you have on hand!
- Browning Too Quickly?
If your sautéed brussel sprouts are getting brown too quickly, stir them constantly while lowering the heat.
- Make extra sauce.
Since the sweet chili sauce is what most people love the most, you could double the recipe and save half to serve on the side.
This is great for anyone who wants extra saucy sprouts!
- Want to roast them in the oven?
If you don’t want to pan fry the sprouts, just spread them out on a rimmed baking sheet and roast the Brussels sprouts for 15 minutes at 400°F.
Then, pull them out of the oven, brush the sweet chili sauce over them, and pop them back in the oven for another 5 minutes.
The sauce should adhere to the sprouts like a thick, sticky, delicious blanket!
Storing and Reheating Pan Fried Brussel Sprouts
Sweet chili brussel sprouts are really best when served right away. As crisp as they are right out of the pan, they tend to get soggy after a night in the fridge.
I recommend only sauteeing what you’ll eat in one meal because they really don’t reheat very well.
After cleaning and cutting, uncooked Brussels are good in the fridge for up to 3 days.
Sweet Chili Brussel Sprouts FAQ
You likely have the heat too low. On medium-high heat, it should really only take 2 minutes or so for the outer leaves to crisp up!
You also need to give the olive oil some time to warm up before adding the veggies. Otherwise, it’ll seep a bit into the sprouts and make your outer layer slightly soggy.
Yes! You want to rinse most vegetables before cooking, save a few exceptions. And if they’re frozen, rinsing is unnecessary.
Rinse them first, then halve them, and then sautee them!
With love, from our simple kitchen to yours.
Other Tasty Vegetable Recipes
Pan Fried Sweet Chili Brussel Sprouts
- 2 tablespoons extra virgin olive oil
- 1 pound brussels sprouts, rinsed and cut into halves
- 1 tablespoon sesame seed oil
- 1 tablespoon honey
- 1 tablespoon chili paste, (I use Garden Gourmet)
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- Warm the olive oil in a 10-inch cast iron skillet over medium-high heat. When you can hold your hand 6 inches above the pan and feel the heat, it is ready.
- Add Brussel sprouts to the pan in a single layer, cut side down. When you have a full layer, place the remainder on top of the cut side down ones. Cook until the ones on the bottom begin to caramelize, about 2-3 minutes. *See NotesStir, bringing as many of the Brussel sprouts from the bottom of the pan up to the top as possible. Continue cooking for another 2-3 minutes.
- Meanwhile, to a small bowl, add sesame oil, honey, chili paste, minced garlic, and salt. Whisk to combine, then set aside.Pour sauce over the vegetables in the pan, stir well to combine, and reduce heat to low. Cover pan and cook for 2-3 minutes. Remove from heat, stir once more, and transfer to a serving dish. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2015, updated and republished October 2022
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