Sweet chili sauce, fresh cilantro and mint will take your roasted Brussels sprouts to the next level of crave-ability!

Last month, my husband and I got to go on an all-day “adult playdate” with my cousin and her husband at the Jersey shore. We set the kids up with a sitter and headed to Cape May for the day.

On the way home, we had dinner at one of their favorite restaurants in Margate called Steve and Cookie’s. My cousin insisted that we order the Thai Chili Caramel Brussels Sprouts to share.

Now, I rarely try to recreate a restaurant dish (I know my limitations) but knew I had to take a stab at this recipe, it was THAT good. (My only regret was I didn’t get a whole order for myself.)

What I love about this recipe is that it’s really simple to make while the sweet chili sauce and herbs give it a powerful flavor punch. And of course, roasting Brussels sprouts is one of the best way to serve them – especially if you have folks who don’t think they like them—-> which was Serena and me until a few years ago!

Thai Sweet Chili Roasted Brussels Sprouts Sweet chili sauce, fresh cilantro and mint will take your roasted Brussels sprouts to the next level of craveability! Yield: 6 - 8 servings. 1 x Ingredients Scale 1x 2x 3x 2 pounds of Brussels sprouts, stems trimmed and sliced in half

pounds of Brussels sprouts, stems trimmed and sliced in half 1/4 cup sweet chili sauce

sweet chili sauce 2 tablespoons canola oil

canola oil 1/4 teaspoon salt

salt 1/4 cup chopped fresh cilantro

chopped fresh cilantro 1/4 cup chopped fresh mint

chopped fresh mint Juice of one lime Instructions Preheat oven to 400 degrees Fahrenheit. Cover two large baking sheet pans with aluminum foil. In a large bowl, toss Brussels sprouts, chili sauce, oil and salt. Toss with 2 tablespoons of cilantro and 2 tablespoons of mint. Spread out onto baking sheets and roast for 15 minutes, stir and then roast for another 10 minutes. Mix in remaining herbs and roast for another 5 minutes or until sprouts are crispy on outside and tender inside. Remove from oven and serve.

And if you need more convincing to jump onto the I Love Brussels Sprouts bandwagon, check out Serena’s tips in these posts: How to Like Brussels Sprouts and How I Got My Kids To Like Brussels Sprouts.

Are you thumbs up or thumbs down for Brussels sprouts? How about the rest of your family? (Still 1 for 3 in my household but I’ll keep making them!)