Talk about a side dish with some punch! The Sweet Chili Brussel’s Sprouts sauce caramelized over the Brussel’s sprouts bring a tangy sweetness. It perfectly offsets the bitterness in the sprouts. Add the oil and flavor from the Basque chorizo (or Mexican chorizo if that’s what you can find…) and these are a special occasion or every week type of dish!

Just a Few Ingredients in Sweet Chili Brussel’s Sprouts

We like to use 7-8 Brussel’s sprouts per person. This recipe is for 4 people, but you can easily change for more or less.

Our favorite sweet chili sauce is Mae Ploy. It really emphasizes both the sweet and spicy, where others seem more tame on the flavors. Since this dish is all about the flavors, we like to go big with this chili sauce! We use about a half a cup for 4 servings. This allows you to easily change by 1/8 of a cup either way to add or subtract servings.

Finally, we use Basque chorizo. Mexican chorizo is fine as well, but the spices in the Basque variety seem to match better with the recipe. We’re lucky to have a large Basque population in Boise, so they are easy to find, but go with what you can get!

The only other ingredient is olive oil to initially caramelize the sprouts.

Preparing the Sprouts and Chorizo

It does take a bit of time to get Brussel’s sprouts ready to cook. I cut the stem portion off because it gets hard as it’s exposed to air in the store and during shipping. Take off a layer or two of the outer leaves on each one as well. You’ll notice they are a darker green and a bit thicker than the interior leaves. They are also more bitter and don’t get as tender, so good to remove before trying to eat them! I also like to cut the sprouts in half to make them closer to bite sized and to allow them to tenderize without cooking the outer layer too much.

I use pre-cooked chorizo so I don’t have to worry about a raw meat getting cooked and touching the rest of the food. Mine don’t have a thick casing, so I don’t have to remove it, but check yours out to see how thick and chewy the casing will be on the links you have. I like to slice the link into about 1/4 inch slices, then cut each slice into quarters. They’re small pieces… the recipe is about the sprouts and the chorizo is just for flavoring!

Sweet Chili Brussel’s Sprouts

Recipe by HeCooks4Me.comCourse: Recipes, Side Dishes, VeggiesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

354

kcal

Total time

40

minutes

Talk about a side dish with some punch! The sweet chili sauce caramelized over the Brussel’s sprouts bring a tangy sweetness that perfectly offsets the bitterness in the sprouts. Add the oil and flavor from the Basque chorizo (or Mexican chorizo if that’s what you can find…) and these are a special occasion or every week type of dish!

Ingredients

• 2 Tbsp Olive Oil

• 28 Brussel’s Sprouts – base cut off, outer leaves removed and cut in half

• 1/2 cup Sweet Chili Oil

• 2 links Chorizo (we like Basque) – cut into small pieces

Directions

• Heat olive oil in a large skillet
• Add sprouts and sauté for 10-15 minutes until tender and caramelized
• Add chorizo and cook until oils are released and chorizo starts to brown, just a couple minutes
• Turn down heat and add chili sauce. Simmer until chili sauce thickens and sticks to the sprouts

Recipe Video