Sweet chili Brussel sprouts with crispy bacon bits are life changing! Say hello to your new favorite brussel sprout recipe. You won't be able to get enough of the salty, sweet, spicy, crunchy, addicting veggie goodness!
Ok, there was a day when I HATED Brussel sprouts! Like no thank you, ewh, you can't get me to get those gross mini cabbages. Nope.
Well thank goodness my taste buds grew up.
THANK GOODNESS I learned how to cook them correctly and made up some delicious recipes! Both Maple Balsamic Roasted Brussel Sprouts and Shaved Brussel Sprout Salad with Honey Dijon Dressing are delicious and usually staples around the holidays for a green dish that isn't a salad.
Sweet chili Brussel sprouts with crispy bacon bits take the cake for THE BEST Brussel sprout recipe to date! Oh man, I have eaten my weight in this dish in January and I am not mad about it.
Secret to Making the Best Brussel Sprouts
In my humble option, if you will be making brussels in any sort of roasting capacity there is ONE MAJOR KEY to keep in mind.
You must roast them long enough. Like borderline burnt and extra crispy.
Here is where I think a lot of brussel recipes get it wrong. They don't cook them long enough making them soggy and a disgrace to any roasted veggies name.
Brussel sprouts are a sturdy veggie and can handle the heat...literally. Crank you oven up to 400 degrees and roast for 30 minutes. You will think maybe you have burnt them but I promise you have not.
Well unless they are completely black and hard. But that won't happen in 30 minutes.
Slice you brussels in half, or quarters if they are large, and lay on a baking sheet lined with foil. Drizzle with olive oil, salt, and freshly cracked black pepper. Toss to complexly coat then lay in an even layer on the sheet.
This is another tip and must! If the brussels are oven lapping then they won't get those beautiful roasted and crispy edges that are needed.
Remember, no soggy brussels allowed here!
Ingredients Needed for Sweet Chili Brussel Sprouts
- 2 Pounds of Brussel Sprouts - halved or quartered
- 1 Pound of Bacon
- 1 Tablespoon Olive Oil
- ½ Teaspoon Salt and Freshly Cracked Black Pepper
- ¾ Cup Sweet Chili Sauce
How to Make Sweet Chili Brussel Sprouts
- Preheat oven to 400 degrees.
- Line a baking tray with foil.
- Slice each Brussel sprout in half, or quarters if large, and place on the baking tray.
- Drizzle with olive oil, salt, and freshly cracked black pepper. Toss and make sure everything is evenly coated. Spread out in an even layer and place in the oven for 25-30 minutes.
- While the Brussels are roasting, place a skillet on the stove over medium heat.
- Using kitchen shears, cut a pound of bacon into bits into the skillet. Cook the bacon bits for 10-15 minutes until crispy.
- On a plate, layout a couple of layers of paper towels on top. Once the bacon is finished, use a slotted spoon and place the bacon bits onto the paper towels to cool.
- Once the Brussels are finished, remove them from the oven. You want to make sure they are crispy and “slightly burnt”. Not really burnt, but brown and crispy around the edges.
- Immediately add to a large bowl with the bacon bits. Pour over the sweet chili sauce and toss to combine, making sure to coat everything easily.
- Enjoy immediately while hot.
Now, this dish isn't swimming in the sauce. Nope. It's just enough to give it an incredible flavor and it melts into everything that you literally won't be able to stop eating them.
It's like vegetable candy! lol
Enjoy immediately while they are hot and fresh. I promise you, you'll be coming back for seconds and thirds and licking that bowl clean!
My #1 Secret for Making Bacon Bits
While your brussels are roasting you can prep your bacon bits.
My mom did this trick growing up and it is the best!
- Place a large skillet on the stove over medium heat.
- Take some kitchen shears and a couple of pieces of raw bacon. Begin cutting the bacon with the kitchen scissors over the skillet.
- This eliminates you either having to dirty up a cutting board and knife with raw bacon OR the same once the bacon is cooked but bacon grease dirtying everything instead.
Frequency Asked Questions
These brussel sprouts are best enjoyed hot right out of the oven. I personally do not like leftover brussel sprouts - they loose that crisp that I love!
But leftovers can be stored in a tight container in the fridge for up to 3-4 days.
I think the best result comes from using fresh brussel sprouts - not frozen.
More Delicious Vegetable Sides
- Broccoli Cheddar Risotto
- Avocado Salad
- Traditional Greek Salad
- Slow-Cooker Green Beans
- Southern Style Cream Corn
- Sous Vide Maple Glazed Carrots
- Creamy Southern Mashed Potatoes