In a certain sense, this seems like an Asian dish: vegetables in a sweet and spicy glaze. It sort of reminds me of dipping cabbage egg rolls into a sweet-and-sour sauce. However, these flavors quite as few steps away from Asian, clearly in a smoky, bacony, barbecue territory. This is such a fantastic side dish, that I love to eat it on its own, as a meal!
What you need to serve 6:
2 lbs Brussels sprouts, trimmed and cut in half lengthwise
3 Tbs good quality olive oil
Salt and pepper
1/2 cup Hot Chile Bacon Jam
2 Tbs tamari or soy sauce
1/2 tsp powdered ginger
2 Tbs toasted sesame seeds
How to do it:
- Preheat oven to 400°F.
- Combine Brussels sprouts, oil, salt and pepper in a bowl. Toss to evenly coat. Spread Brussels sprout out on a rimmed baking sheet, making sure to not overcrowd the pan.
- Bake for 25-30 minutes until Brussels sprout are crisp on the outside and tender on the inside. Time will vary depending on the size of Brussels sprouts.
- Whisk together the jelly, tamari (or soy sauce), and ginger in a large bowl.
- Add roasted Brussels sprouts to the chile sauce and toss to coat. Return to pan and oven for 5 minutes. Garnish with sesame seeds and serve immediately.
Notes:
If you don’t feel like making the jelly, you can find similar jellies commercially, such as Stonewall Kitchen Spicy Chili Bacon Jam. Indeed, this recipe is modeled after one of theirs.
Sweet Chile Roasted Brussels Sprouts
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Aha! So that’s where the bacon jam comes in! I need to check that recipe again. I once made a tomato bacon jam and I hated it. Yours sounded really good, and I love it on the B sprouts!
This is what I originally made it for, but it turned out to be good on EVERYTHING.
What a great use your bacon and pepper jam, Jeff! Being that I’m laid up for several more weeks after foot surgery, I haven’t made the jam yet. But, once I do… this may be one of the first things I make with it afterwards.
So sorry to hear you’re laid up. Hopefully not for long!
I love brussel sports Jeff and this looks wonderful !
Thanks, Gloria!
Interesting ! Absolutely love Brussels sprouts And, domiciled in Australia, cook Asian fusion five days out of seven. Have not put the two together to the best of my recollection . . . As we do not have the ‘jelly’ you use and the latter contains too much sugar for my usage, I shall have to trial a few alternatives . . . but methinks it will be fun trying and envisage a new recipe on mt kitchen pile . . .
I thank thee for thy jolly comment!
*huge smile* Have had many adjectives attached to me as time went by – must admit ‘jolly’ is a newbie . . . . actually not really ‘me’ !!!
They are my favourite winter veggies…and roasting definitely brings the best flavour of them.
Thanks, Angie!
This sounds really good and a great fusion of flavors. Brussels is one of the few veggies my husband will eat so we have them pretty frequently. I will have to try this next time.
Enjoy!
Did I hear smoky, bacony, barbecuey? Yes? Ok, I’ll be over for dinner. 🙂
😉
Neat dish! And when I saw the title, I was hoping you were using your chile bacon jam in it. I made bacon-hashed Brussels sprouts as a base for seared scallops this weekend. These sprouts (hashed, of course) would have been perfect in that recipe!
How interesting! I’ve never had dashed sprouts.
I agree with one of your comments above that this Hot Chili Bacon Jam would be good on EVERYTHING! And what a fabulous idea to connect it to roasted Brussel Sprouts. These would have to be explosive in your mouth. I’ve gotta try them. Thanks so much for the recipe.
You’re welcome!
I am a huge fan of Brussel sprouts, especially sweet & savoury, sticky combinations. Also, I am a huge supporter of the smoky, bacony, barbecue territory in the cooking. So, clearly this side dish (Which I would undoubtedly have as a main course) is right up my alley. Looks and sounds delightful!
Thank you, Ben!
Yum, I should try those, brussels sprouts prepated like this must be so good!
They are!
Hi, Jeff! I confess that I am not a big fan of brussels sprouts but I am willing to try your recipe. It has the great flavor of the chilies and would help to improve the flavor of this veggie significantly. Genius idea!
Thanks, Denise!
Oh my gosh, I love sweet chili anything! And with bacon? Yes please! And on Brussels Sprouts? Double yes, please! I think I could eat this entire recipe!
I know I could!
I love brussels sprouts, never tasted sweet chile version but no doubt it’s delightful!!
Thank you very much!
YUM! A new way to roast Brussels sprouts….and I happen to have some in the fridge!!
Excellent!
I love brussels sprouts any way they’re prepared, but this recipe sounds over the top.
Thank you!
Your Hot Chile Bacon Jam with Brussel sprout, what a perfect combination. Now I have even more motivation to make your Hot Chile Bacon Jam. I will be done soon…
Awesome! Thanks, Ron!
What an excellent use of the bacon jam and so creative! A wonderful surprise twist on an old favourite. The dish is gorgeous too!
Thank you, Eva!
I haven’t had brussels sprouts with these flavors before, and it sounds truly amazing. I’m in! 🙂 ~Valentina
It is! Thanks!
In my humble opinion brussel sprouts are so often ignored when they’re so delicious and versatile too. I love what you’ve done here with your bacon and pepper jam, Jeff! Delicious!
Thanks, Neil!
This sounds so good! I like a sweet-spicy flavor mix on brussels sprouts. They look addicitive.
Thank you, Lisa!
Wow this looks and sounds AMAZING! I absolutely love roasted Brussels sprouts, definitely one of my favorite vegetables. I’ve never had them in a sauce before, so I really need to try your recipe!
I hope you enjoy it!
i love brussels sprouts and i love bacon. what could be better than this?
Thanks, Sherry!