This broiled Brussel sprouts recipe is super easy and will amaze your family or guests on Thanksgiving.
I never ate Brussel sprouts until about two years ago when my daughter introduced me to this Barbie-sized head of lettuce. That’s all you need to know about my level of cooking skills.
Until recently, I left my Kitchenaid mixer on while I ran upstairs to start a load of laundry. I didn’t know you can overmix butter and sugar and eggs.
Take a look at my recipes to read a few of the disasters.
Do you remember the Thanksgiving episode of Friends when Rachel planned to make a dessert and ends up with Shepherd’s Pie?
The struggle is real in my kitchen. But this brussel sprout recipe is my redemption recipe.
BRUSSEL SPROUT RECIPE
On a girls’ trip to the mountains, a close friend shared this broiled Brussel sprouts recipe with me. She made it in like ten minutes.
A few weeks later she had to coach over the phone when I mistook broiled for boil. When I finally got the recipe right I committed her recipe to memory. I also fell in love with this 7″ skillet. #stockingstuffer
The key to this recipe is my friend’s secret ingredient that adds a bit of fancy and sweet at the same time.
A spicy chili sauce, found in the aisle with the marinades. Who knew there was an aisle for marinades? I tend to venture down the down the coffee and baking aisles with more frequency than sauces and canned vegetables.
Tip: The Kroger brand is 1/2 the price. It is on the top shelf so you may need to ask for help or do what I usually do and climb the shelves. #wink
There is a whole new world in Aisle 8 at Kroger.
BROILED BRUSSEL SPROUTS RECIPE
This is a side dish that has such a wow factor. Your friends and family will be amazed because it looks and tastes like you worked on it all afternoon. Please pin this for a Thanksgiving side dish. Or follow my Pinterest page for easy recipes.
It’s so yummy! My goal is to get all my boys to try this recipe.
The recipe says to toss the Brussel sprouts after they are broiled for a few minutes. But, I have tossed them in the spicy chili sauce before I broil.
Either way, you get a yummy charred Brussel sprout with a touch of sweet. It’s a great recipe to introduce to your picky eaters!
BROILED BRUSSEL SPROUTS FOR BEGINNERS
Ingredients
- 12 BRUSSEL SPROUTS
- 2-4 TBSP OLIVE OIL
- DASH SALT + PEPPER
- 3-4 TBSP SPICY CHILI SAUCE
Instructions
- 1. CUT OFF ENDS OF BRUSSEL SPROUTS
- 2. CUT THEM EITHER INTO HALVES OR QUARTERS DEPENDING ON THEIR SIZE
- 3. TOSS WITH OLIVE OIL ADD SALT AND/OR PEPPER TO TASTE
- 4. LAYOUT ON EITHER A BAKING SHEET OR A CAST IRON SKILLET
- 5. BROIL FOR 3-5 MINUTES UNTIL THE ENDS BEGIN TO CHAR
- 6. REMOVE FROM OVEN, TOSS WITH SWEET CHILI SAUCE AND SERVE.
- 7. ENJOY WITH A GLASS OF WINE
Minus the Brussel sprouts, olive oil, salt and pepper the only ingredients you need are Brussel sprouts and a spicy chili sauce.
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Hope you realize that you are using artichokes in your recipe instructions when you are really talking about Brussel sprouts.
Oh geez! If I had $10 for every typo in my recipes! Ha! Thanks for the email!
laura
I didn’t see any reference to artichokes.
It was corrected. Thank you!
Sounds delish. I’ll try this for sure. Question, you show a picture of sweet chili sauce, but in the ingredients and instructions you have down spicy chili sauce. Can you let me know which it is please.
Thank you,
L
Yes it’s sweet chili sauce.
One word … FABULOUS!! This recipe was really outstanding! I love brussel sprouts and am always looking for a new way to eat them. I love your cooking stories … reminding me of a time when my brother, sister, and mother were sitting around a table with my new sister-in-law … talking about cooking. One of the recipes we were talking about involved boiling water, and my beautiful new little sister-in-law piped up and said, “Oh! I know how to do that!” Gives you a little hint of her “genius” cooking skills 😜
This is hilarious! Thanks for stopping by today Tauni!
I’d love to make this but the broiling time doesn’t seem to be sufficient to cook these through?
Hi Patti, With any recipe please feel free to adjust to your taste! Thank you for stopping by today! laura