Sticky Sweet Chili Brussels Sprouts
Tender air-fried Brussels sprouts and shallots coated in a sticky sweet-and-sour glaze made with Thai sweet chili sauce, vinegar, and hot sauce, finished with fresh cilantro.
Equipment
- Large mixing bowl
- round cake pan, 7-inch, metal cake pan or foil pan
- Whisk
Ingredients
- 8 ounces Brussels sprouts trimmed and large sprouts halved
- 2 tablespoons black vinegar or balsamic vinegar
- 2 teaspoons fresh cilantro leaves lightly packed
- ½ teaspoon hot sauce such as Tabasco
- Kosher salt and freshly ground black pepper to taste
- 2 small shallots cut into ¼-inch-thick slices
- ¼ cup Thai sweet chili sauce
Instructions
- Whisk the Thai sweet chili sauce, vinegar, and hot sauce together in a large mixing bowl.
- Add the Brussels sprouts and shallots, season with salt and black pepper, and toss until evenly coated.
- Transfer the Brussels sprouts, shallots, and sauce to a 7-inch round cake pan, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 375°F (190°C) for about 20 minutes, stirring every 5 minutes, until the Brussels sprouts are tender and lightly charred and the sauce has reduced to a sticky glaze.
- Remove the pan from the air fryer and transfer the Brussels sprouts to a serving dish.
- Sprinkle with the fresh cilantro and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve these sticky Brussels sprouts warm as a vegetable side dish with rice, noodles, tofu, chicken, or grilled dishes. They also work well as a snack or part of a larger selection of Side Dish recipes.Recipe Notes
Stir the Brussels sprouts every 5 minutes so they cook evenly and become coated with the reducing glaze. Halve larger sprouts so they become tender at approximately the same time as the smaller ones. Keep an eye on the glaze during the final few minutes because the sugar in the sweet chili sauce can caramelize quickly.Variations
Use balsamic vinegar for a slightly sweeter and rounder flavour or black vinegar for a deeper, sharper flavour. Increase the hot sauce for more heat or reduce it for a milder version. Fresh cilantro can be omitted when preferred.Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer until hot. The glaze will thicken further after refrigeration, so the Brussels sprouts may be slightly stickier after reheating.Wine Advice
A slightly aromatic white wine works best with the sweet, sour, and spicy glaze. Choose a Riesling with enough freshness to balance the sweetness and chilli heat.Nutrition values
Serving: 1 portion | Calories: 105 kcal | koolhydraten: 20 g | Eiwitten: 3 g | Vet: 1 g | Verzadigd vet: 0 g | Natrium: 480 mg | Suiker: 12 g