How do I make Brussels sprouts crispy in the oven?

Use high heat (500°F), don’t overcrowd the pan, and place them cut side down on a hot sheet.

Can I make sweet chili Brussels sprouts vegan?

Yes. Use oil instead of pancetta fat, skip the butter or use vegan butter, and replace fish sauce with soy sauce or tamari.

What does sweet chili sauce taste like?

It’s sweet, mildly spicy, tangy, and garlicky—perfect for adding flavor depth without overpowering.

Can I use an air fryer instead of the oven?

Absolutely. Air fry at 400°F for 12–15 minutes, shaking halfway through.

Sweet Chili Brussel Sprouts – The Best Roasted Veggie Side

Sweet Chili Brussel Sprouts

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Crispy, caramelized Brussels sprouts tossed in a sweet, spicy Thai-inspired chili glaze made with sweet chili sauce, sriracha, fish sauce, butter, and lime. A bold and flavorful side dish perfect for weeknights or holidays.

Author: Emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: Thai-Inspired
Diet: Vegetarian

Ingredients

Scale

2 pounds Brussels sprouts, stems trimmed and halved
4 ounces pancetta or bacon, diced into 1/4-inch strips
1 tablespoon neutral oil (vegetable or canola)
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 cup sweet chili sauce
1 tablespoon unsalted butter
1 tablespoon fish sauce
1 tablespoon water
2 teaspoons sriracha sauce
1 tablespoon lime juice

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Instructions

Place a rimmed baking sheet in the oven and preheat to 500°F (260°C).
In a skillet, cook pancetta over medium heat until crisp and fat is rendered, 5–10 minutes.
Strain pancetta from fat and reserve both.
Add neutral oil to the fat and toss Brussels sprouts in it until well coated.
Season with salt and pepper, then spread on the hot baking sheet cut-side down.
Roast for 15–20 minutes until crispy and browned.
Meanwhile, combine sweet chili sauce, butter, fish sauce, sriracha, and water in a saucepan and heat over medium-high until bubbling and thickened (2–3 minutes).
Remove sauce from heat and stir in lime juice.
Remove sprouts from oven, toss with pancetta, drizzle glaze over, and mix to coat.
Serve immediately with optional garnishes like cilantro or sesame seeds.

Notes

For vegetarian version, omit pancetta and use oil only.
Use fresh Brussels sprouts with tight, green heads.
Best served immediately—texture suffers if refrigerated too long.
Don’t overcrowd the pan to avoid steaming.
Store-bought sweet chili sauce like Mae Ploy works well.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 7g
Sodium: 470mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 15mg

Find it online: https://recipeshots.com/sweet-chili-brussel-sprouts-recipe/