Chili Garlic Brussels Sprouts (vegan) Recipe

I never expected Brussels sprouts to outshine buffalo wings, but these chili garlic bites come out crispy, tender, fiery, and completely party-worthy. One tray disappears fast, and I always wish I had made more.

I’m obsessed with these chili garlic Brussels sprouts because they hit that spicy, crispy, saucy craving without pretending to be anything else. The edges get wildly crunchy, the centers stay tender, and every bite has that punchy chili garlic sauce I want all over my plate.

I love how they remind me of buffalo wings, but with more texture and way more attitude. And yes, I’ve tried plenty of cauliflower wing recipes.

These win for me. No contest.

They’re the kind of snack I keep reaching for at parties, then suddenly realize I’ve been standing by the tray the whole time.

Ingredients

• Brussels sprouts get crispy edges and tender centers, basically the whole reason we’re here.
• Cornstarch helps them crisp up fast, without making things feel heavy.
• Neutral oil keeps everything roasting nicely, while letting the spicy sauce stay in charge.
• Chili garlic sauce brings heat, tang, and that takeout-style flavor you’ll crave.
• Soy sauce or tamari adds salty depth, and tamari keeps it gluten-free.
• Rice vinegar cuts through the richness so the sauce doesn’t feel sticky-sweet.
• Maple syrup balances the spice with a little cozy sweetness.
• Sriracha is optional, but it’s perfect if you like a bigger kick.
• Garlic and ginger make the sauce taste fresh, punchy, and way less flat.
• Toasted sesame oil adds nutty flavor.

  Plus, it smells amazing right away.

• Sesame seeds and green onions finish it with crunch, color, and fresh bite.

Ingredient Quantities

• 1 1/2 pounds Brussels sprouts, ends trimmed and halved
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil, plus 1 tablespoon for the sauce
• 3 tablespoons chili garlic sauce (store bought or homemade)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sriracha, optional for extra heat
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon toasted sesame oil
• 2 tablespoons water to thin the sauce
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon toasted sesame seeds for garnish
• 2 green onions, thinly sliced for garnish

How to Make this

1. Preheat oven to 425 F and line a baking sheet with parchment paper or lightly oil it.

2. Trim ends and halve 1 1/2 pounds Brussels sprouts; pat dry.

3. In a bowl toss the sprouts with 2 tablespoons cornstarch, 2 tablespoons neutral oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

4. Spread sprouts cut side down in a single layer on the prepared sheet and roast for 20 to 25 minutes until tender inside and crispy outside, flipping once halfway through.

5. While sprouts roast, make the sauce: heat 1 tablespoon neutral oil in a small skillet over medium heat, add 2 minced garlic cloves and 1 teaspoon grated fresh ginger, sauté 30 to 45 seconds until fragrant.

6. Stir in 3 tablespoons chili garlic sauce, 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sriracha if using, 1 teaspoon toasted sesame oil and 2 tablespoons water; simmer 1 to 2 minutes to combine and adjust salt to taste.

7. Remove sauce from heat and let it sit 1 minute to thicken slightly.

8. Transfer roasted sprouts to a large bowl, pour the sauce over them and toss gently to coat evenly.

9. Serve hot, garnished with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or lightly oiled
2. Large mixing bowl
3. Measuring spoons and measuring cups
4. Chef knife and cutting board
5. Microplane or fine grater for ginger
6. Small skillet for the sauce
7. Silicone spatula or wooden spoon for stirring
8. Tongs or a large spoon for tossing and serving

FAQ

Chili Garlic Brussels Sprouts (vegan) Recipe Substitutions and Variations

• Cornstarch: substitute with arrowroot powder, tapioca starch, or 2 tablespoons all purpose flour mixed with a little water.
• Neutral oil: use avocado oil, grapeseed oil, or light olive oil for high heat.
• Soy sauce or tamari: swap for coconut aminos or liquid aminos for a gluten free or milder option.
• Maple syrup: replace with agave nectar, brown rice syrup, or equal parts brown sugar dissolved in a little warm water.

Pro Tips

1. Make sure the sprouts are very dry before tossing with cornstarch so the coating crisps up instead of steaming. Pat them with a towel and let them sit a few minutes if needed.

2. Give each sprout room on the sheet pan so the cut sides sear. If your pan looks crowded, use two pans or roast in batches to maximize browning.

3. Start them cut side down and resist flipping until they release easily. That first 12 to 15 minutes creates the best caramelized crust.

4. Cook the sauce just long enough to bloom the garlic and ginger, then remove from heat and let it rest a minute to thicken. Heat can break down the maple flavor, so taste and adjust acidity or salt after it cools slightly.

5. For make ahead and texture retention, roast the sprouts fully but toss with sauce only right before serving. Reheat in a hot oven or hot skillet rather than the microwave to bring back crisp edges.