Transform humble Brussels sprouts into a culinary delight with our Thai Sweet Chili Glazed Roasted Brussels Sprouts. This exotic twist combines the robust earthiness of Brussels sprouts with the sweet heat of a Thai chili glaze, creating a side dish that's not only delicious but also an adventurous journey for your taste buds.
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!
Notes
Serve with fresh young coconut meat for an extra depth of flavor.