Charred Sweet Chili Brussels Sprouts

This recipe is almost embarrassingly simple, yet packs a ton of flavor. It’s inspired by an appetizer at the 1914 House, a restaurant near us here in Colorado. Make it as an appetizer as they do, or make it a side dish to accompany a larger meal.

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Charred Sweet Chili Brussels Sprouts

Ingredients

• 2 pounds Brussels sprouts
• 7 tbsp olive oil
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp agave nectar
• 2 tsp chili garlic sauce

Instructions

• Preheat the oven to 400ºF.
• Wash and slice the Brussels sprouts. Quarter larger sprouts and halve smaller sprouts.
• Toss the Brussels sprouts in 5 tbsp olive oil, plus the garlic powder, salt, and pepper. Spread in an even layer in a dark sheet pan and back for 20 minutes.
• Toss the Brussels sprouts in an additional 2 tbsp olive oil, then return to the oven for 10 more minutes, until the sprouts are tender and well-charred.
• Combine the agave nectar and chili garlic sauce, then drizzle over the Brussels sprouts and toss to coat. Serve!