Tuesday, November 19, 2013

Thanksgiving: Roasted Brussel Sprouts with Sweet Thai Chili Sauce

Continuing our Thanksgiving week, I made one of my favorite (and quite under-used) vegetables, the Brussel sprout.  I love Brussel sprouts!  They can be made sweet or savory and are extra yummy oven roasted!  Although this might not be a traditional sauce for Thanksgiving, it does give you a sweet, spicy flavor to balance out all of the other richness of the meal!

{Roasted Brussels Sprouts with Sweet Thai Chili Sauce}

{Brussels sprouts cut in half}

{Place cut side down on a baking sheet}

{Sweet Thai Chili Sauce (brand name Mae Ploy) is pretty popular and can be found in large grocery stores like Kroger in the Asian section}

{Sprouts just beginning to caramelize}

{Pour chili sauce mixture over sprouts and place them in the oven for a few more minutes}

One year ago:  Roasted Cauliflower Gratin  and Sweet Potato Casserole

Roasted Brussel Sprouts with Sweet Thai Chili Sauce

Makes 4 servings

2 pound Brussels sprouts, cut in half
4 tablespoons olive oil
4 tablespoons Sweet Thai Chili sauce
4 teaspoons soy sauce
4 cloves garlic, minced
  1. Preheat oven to 400.
  2. Place a sheet of foil on a sheet pan (easier clean-up!).
  3. Toss Brussels sprouts with oil until coated.
  4. Place Brussels sprouts cut edge down on the baking sheet.
  5. Bake for 20-25 minutes or until cut edge begins to caramelize (brown).
  6. Meanwhile, mix Sweet Thai Chili sauce, soy sauce, and garlic together.
  7. Pull Brussels sprouts out of the oven and top with chili sauce mixture.
  8. Place in the oven for another 3-5 minutes.
  9. Serve.
 What sides do you typically serve with your Thanksgiving meal?

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