Yard House Brussels Sprouts Recipe
Ingredients
- Brussels Sprouts
- 1½ pounds Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Signature Glaze
- ¼ cup sweet chili sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sriracha adjust to taste
- 1 teaspoon sesame oil
- 2 cloves garlic finely minced
- Optional Garnish
- Sliced green onions
- Toasted sesame seeds
- Red chili flakes
Instructions
- Wash Brussels sprouts, pat completely dry, trim ends, remove loose leaves, and slice in half
- Toss Brussels sprouts with olive oil, salt, and black pepper
- Arrange cut-side down on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping once, until golden and crispy
- While sprouts cook, combine sweet chili sauce, soy sauce, honey, vinegar, sriracha, sesame oil, and garlic in a saucepan
- Simmer glaze over medium heat for 2–3 minutes, stirring, until slightly thickened
- Transfer hot Brussels sprouts to a bowl, pour glaze over them, and toss quickly to coat
- Garnish if desired and serve immediately
Notes
Drying the Brussels sprouts well is key for crispiness
Do not overcrowd the pan or baking sheet
Toss sprouts with glaze only after cooking to keep them crispy
For extra heat, add more sriracha; for sweetness, add a little more honey
Best served hot and fresh