"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Chili Roasted Brussels Sprouts Recipe

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This recipe for Sweet Chili Roasted Brussels Sprouts, by , is from Kostelyk Family Cookbook: Only Good Stuff! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine VanderLaan

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lb. whole brussels sprouts
1. T. extra virgin olive oil
garlic powder, salt & pepper
1/4 c. sweet chili sauce
1 T. soy sauce
chopped peanuts for garnish (optional)

Directions:
Directions:
Preheat the oven to 425. Line a baking sheet with foil and spray with nonstick spray. In a small dish, stir together sweet chili sauce and soy sauce. Set aside.

Trim ends off brussels sprouts and slice in half. Add halved sprouts to baking sheet then drizzle with EVOO and season with garlic powder, salt & pepper. Toss with your fingers to evenly coat then spread sprouts into an even layer cut side down. Roast until golden brown, 15-20 minutes.

Use a pastry brush to gently brush the tops of the sprouts with the sweet chili sauce mixture, then return to the oven and roast for an additional 5 minutes or until glaze is hot & bubbly. Sprinkle with chopped peanuts, if using. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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