Sticky Chili Brussels Sprouts
Sticky Chili Brussels Sprouts combine tender sprouts and shallots with a sweet, tangy, and spicy glaze. Thai sweet chili sauce, vinegar, and hot sauce reduce in the air fryer to create a glossy coating, while fresh cilantro adds a bright finish.
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 190°C 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 170°C 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
Serving: 95 g | Calories: 75 kcal | koolhydraten: 16 g | Eiwitten: 2 g | Vet: 0.5 g | Verzadigd vet: 0.1 g | Natrium: 310 mg | Suiker: 10 g