Sticky Chilli Oil Brussels Sprouts
★★★★★ Rating

Sticky Chilli Oil Brussels Sprouts

Crispy Brussels sprouts tossed in a glossy, sticky-spicy glaze made with my Sticky Chilli Oil and a touch of honey. Sweet heat, big crunch and ridiculously easy — the ultimate sprout upgrade.
Dominique Woolf Dominique Woolf
FEEDS:
4
TAKES:
35

INGREDIENTS

  •  400g Brussels sprouts, trimmed and halved
  •  2 tbsp oil
  •  Salt, a big pinch
  •  6 tbsp Sticky Chilli Oil
  •  3 tbsp runny honey
To serve
  •  Toasted sesame seeds, to garnish

SHOP THE RECIPE

STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49

DIRECTIONS

  1. Toss the Brussels sprouts with a drizzle of oil, ensuring they’re evenly coated.
  2. To Oven: Preheat oven to 200°C (180°C fan). Spread out on a baking tray and roast at for 20–25 minutes, turning halfway, until browned and crisp.
  3. To air fry: Cook at 180°C for 12–15 minutes, shaking halfway, until crispy and golden.
  4. While they cook, combine the Sticky Chilli Oil and honey.
  5. Once the sprouts are done, pour the glaze over and toss to coat.
  6. Serve with sesame seeds.
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