Sticky Chili Brussels Sprouts
Equipment
- Cake pan 18 cm
- Large bowl
- Whisk
Ingredients
- 1/4 cup Thai sweet chili sauce
- 2 tablespoons black vinegar or balsamic vinegar
- 1/2 teaspoon hot sauce such as Tabasco
- 8 ounces Brussels sprouts trimmed and large sprouts halved
- 2 small shallots cut into 1/4-inch-thick slices
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 2 teaspoons fresh cilantro leaves
Instructions
- Whisk the Thai sweet chili sauce, vinegar, and hot sauce together in a large bowl.
- Add the Brussels sprouts and shallots.
- Season with salt and black pepper, then toss until evenly coated.
- Transfer the vegetables and sauce to a cake pan 18 cm.
- Place the pan in the air fryer.
- Air fry at 190ยฐC for 20 minutes.
- Stir every 5 minutes so the vegetables cook evenly and remain coated in the sauce.
- Continue cooking until the Brussels sprouts are tender and the sauce has reduced to a sticky glaze.
- Transfer to a serving dish.
- Sprinkle with fresh cilantro and serve warm.
Notes & Wine Advice
Recipe Notes
Choose Brussels sprouts of a similar size so they cook evenly. Halve larger sprouts while leaving smaller ones whole. Stir the Brussels sprouts every 5 minutes. This distributes the glaze and helps prevent the sweet chili sauce from caramelizing too quickly in one spot. Black vinegar gives the glaze a deeper and more complex flavor. However, balsamic vinegar is a good alternative when black vinegar is unavailable. Adjust the hot sauce to taste. The Thai sweet chili sauce already provides mild heat, so only a small amount of additional hot sauce is needed.Storage Advice
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 170ยฐC for a few minutes until hot. Stir once while reheating to redistribute the glaze. Freezing is not recommended because the sprouts can become too soft after thawing.Wine Advice
A fruity Pinot Noir is a good match for these sticky Brussels sprouts. Its fresh acidity balances the sweet glaze, while the soft fruit works well with the chili, tangy vinegar, and lightly caramelized sprouts.Nutrition values
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About This Recipe
Sticky Chili Brussels Sprouts transform a familiar vegetable into a sweet, tangy, and gently spicy side dish. Thai sweet chili sauce forms the base of the glaze, while vinegar adds acidity and hot sauce provides extra heat. Fresh cilantro finishes the dish with a bright herbal note.
Brussels Sprouts with Thai Flavors
The combination of sweet chili sauce and vinegar gives these sprouts a distinctly Thai-inspired character. The sauce brings sweetness and mild chili heat. Meanwhile, black vinegar provides depth and acidity. Shallots become sweeter as they cook and complement the caramelized Brussels sprouts.
A Sticky Air Fryer Glaze
Cooking the vegetables in the Air fryer does more than make them tender. As they cook, moisture evaporates from the sauce. Therefore, the thin dressing gradually becomes a glossy glaze that clings to the vegetables. Stirring every 5 minutes keeps everything evenly coated.
An Easy Vegetable Side Dish
These air fryer Brussels sprouts make a flavorful Side Dish for rice, noodles, tofu, chicken, pork, or other Asian-inspired dishes. They are also an easy way to give everyday Vegetables considerably more character.
Balance the Sweetness and Heat
You can easily adjust the glaze to your taste. Add more hot sauce when you want extra heat. Alternatively, use a little less for a milder version. Black vinegar creates a deeper savory flavor, while balsamic vinegar makes the finished glaze slightly sweeter and fruitier.
Serve Sticky Chili Brussels Sprouts straight from the air fryer while the vegetables are warm and the glaze is glossy. They work particularly well for a Family Dinner or Quick Dinner. The combination of caramelized sprouts, sweet chili, sharp vinegar, shallots, and cilantro gives this simple vegetable dish plenty of flavor.