Brussel Sprouts in Sweet Chili Sauce

Vegetables… We all feel strongly about them and I don’t think I have ever met 2 people who love all the same ones. My husband for example, hates all vegetables besides potatoes, saag (indian spinach) and karela. I, on the other hand, love almost all vegetables and always need a side of vegetable with my dinner. Not just steamed vegetables though, I use to love maggi chili sauce on my vegetables. I use to love the sweet and spicy taste of the sauce but I always though it could be better, which is what lead to this recipe. The sauce is the star of this dish and you can put it on any vegetables, or even use it to make a glazed chicken. The chilis add a kick but are rounded out with the brown sugar sweetness and tang of the rice vinegar. I hope you enjoy the burst of flavor this sauce is in your next meal!

PREP TIME: 5 minutes l COOK TIME: 25 minutes l TOTAL TIME: 30 minutes 

Ingredients

• 2 tablespoons vegetable oil

  • you can use any neutral flavored oil

• ½ teaspoon chili flakes

• 1 glove of garlic, finely grated

• ½ inch of ginger, finely grated

• 1/4 cup of rice vinegar

• 1/4 cup of water, plus two tablespoons for the slurry

• ½ teaspoon of salt

• ½ cup of light brown sugar, lightly packed

• 1 teaspoon corn starch

• 1 lb. of brussel sprouts

  • you can use any vegetable you love or even a medley of vegetables

• Oil to fry

  • if you choose to air fry or roast your vegetables then you can omit this

Directions

Serving size: 4 side servings

1. Prep your brussel sprouts by cutting them into quarters; cut the small pieces in half. Rise and dry thoroughly.

2. In a small skillet or pot, warm 2 tablespoons of oil and the chili flakes on low heat. Allow the chilis to warm through and get the heat bloom, this will take 2-3 minutes.

3. Remove the oil and chili into a small bowl and set aside.

4. In the same skillet, add in the sugar, rice vinegar and water. Stir together gently till the sugar is dissolved.

5. Lower the heat and add in the chili oil to the sugar mixture.

6. Once combined, grate in the garlic and ginger to the mix.

7. In a bowl, mix together corn starch and 2 tablespoons of water. Remove all the lumps and then add it into the sauce skillet.

8. Let the sauce simmer on low until it thickens; it should just be able to coat the back of a spoon.

9. Take off heat and set aside.

   • If the sauce thickens too much later, you can reheat it and add a tablespoon of water to thin it back down.

   • The sauce can be stored in the fridge for up to 7 days.

10. In a deep pot, heat oil to 350 degrees.

11. Fry the brussel sprouts in batches, being very cautious as they will splatter.

12. Cook until the edges begin to brown and the brussel sprouts have softened.

13. Remove into a paper towel lined bowl.

14. Once the excess has drained, remove paper towel.

15. Add sauce on top of hot brussel sprouts; I added about 2 tablespoons but you an adjust this to your taste.

Serve hot and enjoy!