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Crisp browned brussels sprouts with scallions and chilies in a maple soy chili sauce. | Panning The Globe

Ottolenghi's Sweet and Spicy Sautéed Brussel Sprouts

  • Author: Lisa
  • Total Time: 40 mins
  • Yield: 6-8 1x


Sliced, pan sautéed Brussels sprouts with irresistible sweet and spicy maple chili sauce.



Equipment: A large non-stick or cast iron skillet

For The Sauce:

  • 4 tablespoons sweet chili sauce (You can generally find this in the Asian section of the grocery store)
  • 3 tablespoons soy sauce
  • 4 tablespoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 tablespoons maple syrup

For The Brussels Sprouts:

  • Olive oil for sautéing (8-10 tablespoons)
  • 2 pounds Brussels sprouts, ends trimmed, sliced into thirds.
  • 2 cups thinly sliced scallions (2 bunches)
  • 2 small red chili peppers, seeds removed, sliced lengthwise into quarters and then sliced thin crosswise (I like Fresno peppers or red jalapeños)
  • Salt, to taste


  1. Make the sauce: In a medium bowl whisk chili sauce, soy sauce, sesame oil, vinegar, and maple syrup until combined. Set aside.
  2. Sauté The Brussels: Heat 3 tablespoons oil over medium heat until hot and add one third of the Brussels or just enough to cover the bottom of the pan in one layer. Leave them undisturbed to for 2-3 minutes until browned. Flip with a spatula and brown for another two minutes on the other side. Transfer to a bowl. Repeat with the rest of the Brussels.
  3. Add 1 tablespoon of oil to the same skillet. Add the chopped scallions and chilies and sauté for 1-2 minutes until they start to soften.
  4. Return Brussels to the skillet, pour the sauce over and cook, tossing, for 2-3 minutes, or until everything is combined and hot. Add salt to taste. Enjoy!


Prep This Ahead: If  you're preparing this for a party, you may want to do all of your slicing and dicing ahead. Then, on the day of your dinner, you'll be able to get this dish prepared in a flash.

  • You can slice the Brussels a day ahead and keep them in the fridge in an ziplock bag. Same with the scallions and chilis.
  • The sauce can be prepared a day ahead and kept in the fridge.
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Sauté
  • Cuisine: British

Keywords: Ottolenghi Brussels Sprouts Recipe, sweet and spicy brussels sprouts