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With easy-to-follow instructions and readily available ingredients, you’ll be amazed at how quickly you can whip up a delicious, nutrition-packed feast for your loved ones.
Thai Chili Glazed Brussels Sprouts
Equipment
- Baking Sheet
- Saucepan
- Mason Jar
Ingredients
Thai Sweet Chili Sauce
- 3 Thai Chilies Bird’s Eye Chilies
- 4 Long Red Chilies Cayenne, Chili De Arbol
- ½ Cup Rice Wine Vinegar
- ½ Cup Water
- ½ Cup Sugar
- 2 Tbsp Dry Sherry Optional
- 1 Tbsp Soy Sauce
- 6 Cloves Minced Garlic
- 2 Inch Cube Minced Ginger
- 2 Tsp Cornstarch
- 1 Tbsp Cool Water
Brussel Sprouts
- 1 Lb Fresh Brussels Sprouts
- Olive oil
- Salt & Pepper To taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
Thai Sweet Chili Sauce
- Mince garlic, ginger, and chilies; set aside.
- In a medium saucepan, add in the 1/2 cup of water, rice wine vinegar, sherry, soy sauce, garlic, ginger, chilies, and sugar.
- Over medium high heat, bring mixture to a slight boil.
- Once sugar is dissolved and mixture is slightly thick (about 10 min) add in the cornstarch & water slurry. To make the slurry, combine the 1 Tbsp of cold water with the 2 Tsp of cornstarch.
- Reduce heat to low and continue stirring sauce until its thick enough to coat the back of a spoon.
- Pour into a mason jar or other airtight container and let cool. Place in fridge to maintain freshness.
Brussel Sprouts
- Rinse, trim, and cut Brussels sprouts in half.
- Toss in olive oil, salt, and pepper.
- Place in oven for about 25min or until they are nice and browned.
- Remove Brussels sprouts from oven and baste with chili sauce. Place back in oven for 5min until sauce is nice and bubbly.
- Serve with a side of sauce and enjoy!