Sweet Chili Brussels Sprouts Bowl With Peanut Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 cup uncooked jasmine or basmati rice, rinsed
• 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/3 cup unsalted roasted peanuts, roughly chopped
• 1/4 cup Thai sweet chili sauce
• 2 tbsp low-sodium soy sauce, divided
• 2 tbsp fresh lime juice, divided
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil (optional)
• 1 small garlic clove, finely grated
• 1 tsp finely grated fresh ginger (optional)
• 1/4 cup creamy peanut butter
• 2–4 tbsp hot water (to thin the peanut drizzle)
• 1–2 tsp honey or maple syrup
• 2–3 scallions, thinly sliced
• Red pepper flakes, to taste (optional)
• Lime wedges, for serving (optional)

Do This

• 1. Cook rice according to package directions; keep warm with the lid on.
• 2. Heat oven to 425°F (220°C). Toss halved Brussels sprouts with oil, salt, and pepper on a large rimmed sheet pan.
• 3. Roast for 15 minutes, stir and spread back out, then roast 5–8 minutes more until deeply browned and tender.
• 4. While sprouts roast, whisk sweet chili sauce, 1 tbsp soy sauce, 1 tbsp lime juice, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
• 5. In another bowl, whisk peanut butter, remaining 1 tbsp soy sauce and 1 tbsp lime juice, honey or maple syrup, and enough hot water to make a smooth, drizzleable sauce.
• 6. Toss hot Brussels sprouts with sweet chili mixture and chopped peanuts; roast 2–3 minutes more to caramelize.
• 7. Serve Brussels sprouts and peanuts over rice. Drizzle generously with peanut sauce, then garnish with scallions and red pepper flakes.

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Why You’ll Love This Recipe

• It turns humble Brussels sprouts into something glossy, caramelized, and downright craveable.
• The combo of sweet chili heat, roasted peanuts, and tangy peanut drizzle gives big, layered flavor with simple ingredients.
• It is a satisfying vegetarian main that feels hearty and comforting, thanks to rice and plenty of protein from peanuts.
• Most of the work is hands-off roasting time, so it is very weeknight-friendly.

Grocery List

• Produce: Brussels sprouts, scallions, garlic, fresh ginger, limes
• Dairy: None required
• Pantry: Jasmine or basmati rice, neutral oil, kosher salt, black pepper, unsalted roasted peanuts, creamy peanut butter, Thai sweet chili sauce, low-sodium soy sauce, rice vinegar, toasted sesame oil (optional), honey or maple syrup, red pepper flakes (optional)

Full Ingredients

For the Rice Base

• 1 cup uncooked jasmine or basmati rice, rinsed well
• 1 3/4–2 cups water (or amount specified on your rice package)
• Pinch of salt (optional)

For the Roasted Brussels Sprouts & Peanuts

• 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved (quarter very large ones)
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/3 cup unsalted roasted peanuts, roughly chopped

For the Sweet Chili Glaze

• 1/4 cup Thai sweet chili sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp fresh lime juice
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil (optional, for extra depth)
• 1 small garlic clove, finely grated or minced
• 1 tsp finely grated fresh ginger (optional but recommended)

For the Tangy Peanut Drizzle

• 1/4 cup creamy peanut butter
• 1 tbsp low-sodium soy sauce
• 1 tbsp fresh lime juice
• 1–2 tsp honey or maple syrup (to taste)
• 2–4 tbsp hot water, as needed to thin

For Serving & Garnish

• 2–3 scallions, thinly sliced
• Red pepper flakes, to taste (optional)
• Lime wedges, for squeezing over the finished bowls (optional)

Step-by-Step Instructions

Step 1: Cook the Rice

Rinse the rice in a fine-mesh strainer under cold water for 20–30 seconds, swishing with your fingers, until the water runs mostly clear. This helps keep the grains fluffy. Add the rice, water, and a pinch of salt (if using) to a medium saucepan.
Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 12–15 minutes (or according to the package directions) until the water is absorbed and the rice is tender. Turn off the heat and let the rice stand, covered, for at least 5 minutes. Fluff with a fork just before serving and keep the lid on to stay warm.

Step 2: Prep the Brussels Sprouts and Pan

While the rice cooks, heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if you like easier cleanup.
Trim the stem ends from the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut each sprout in half from top to bottom; if some are very large, cut them into quarters so everything is roughly the same size. Place the Brussels sprouts on the baking sheet, drizzle with the neutral oil, and sprinkle with the kosher salt and black pepper. Toss directly on the pan to evenly coat, then flip the sprouts cut-side down as much as possible. This encourages deep browning and crisp edges.

Step 3: Roast the Brussels Sprouts

Place the sheet pan in the preheated oven and roast for 15 minutes. Remove the pan and use a spatula to toss and flip the Brussels sprouts, spreading them back out into an even layer so they are not crowded.
Return the pan to the oven and continue roasting for another 5–8 minutes, until the sprouts are deeply browned on the cut sides, crisp at the edges, and tender in the center when pierced with a fork. Roasting time can vary slightly based on the size of the sprouts and your oven, so start checking at the 20-minute mark to avoid burning.

Step 4: Mix the Sweet Chili Glaze

While the Brussels sprouts roast, prepare the sweet chili glaze. In a small bowl, whisk together the Thai sweet chili sauce, 1 tbsp soy sauce, 1 tbsp lime juice, rice vinegar, toasted sesame oil (if using), garlic, and ginger until smooth and well combined. Taste and adjust: add a splash more lime juice for extra tang or a small pinch of salt if you like it a bit saltier. Set this mixture aside; you will toss the hot Brussels sprouts in it right at the end so they get glossy and sticky.

Step 5: Make the Tangy Peanut Drizzle

In another small bowl, add the peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, and 1–2 tsp honey or maple syrup. Whisk until thick and smooth. Gradually whisk in hot water, 1 tbsp at a time, until the sauce loosens into a silky, drizzleable consistency similar to heavy cream or thin yogurt. This may take 2–4 tbsp of water depending on your peanut butter. Taste and adjust sweetness and saltiness to your liking. If it becomes too thin, whisk in a little more peanut butter; if it is still too thick to drizzle, add a splash more hot water.

Step 6: Glaze the Brussels Sprouts and Add Peanuts

When the Brussels sprouts are roasted and nicely browned, remove the pan from the oven and reduce the oven temperature to 400°F (205°C) if it has gotten very hot. Immediately drizzle the sweet chili glaze over the hot sprouts and add the chopped peanuts. Use a spatula to toss everything together right on the pan so the sprouts are evenly coated and the peanuts are distributed.
Spread the mixture back into a single layer and return the pan to the oven for 2–3 minutes. This short final roast helps the glaze thicken and cling to the vegetables and lightly toasts the peanuts for extra crunch and flavor. Remove from the oven and taste a sprout; add a tiny pinch more salt if needed.

Step 7: Build the Bowls and Serve

Slice the scallions thinly and set aside. Fluff the warm rice with a fork and divide it among 4 bowls. Spoon a generous portion of the sweet chili Brussels sprouts and peanuts over each bed of rice.
Drizzle each bowl with the tangy peanut sauce, going back and forth to create tempting ribbons over the sprouts and rice. Top with sliced scallions and a sprinkle of red pepper flakes if you enjoy some heat. Serve right away with lime wedges on the side for squeezing over the top, which brightens all the flavors.

Pro Tips

• Dry sprouts roast better: After rinsing, pat the Brussels sprouts very dry with a clean towel. Excess moisture causes steaming instead of browning.
• Do not crowd the pan: If your baking sheet is small, use two pans. Crowded sprouts will steam and turn soft rather than crispy and caramelized.
• Adjust peanut sauce thickness: Add hot water a little at a time. It is easier to thin a thick sauce than to fix one that is too runny.
• Extra crispy option: For even more char and crisp edges, switch the oven to broil for the final 1–2 minutes of roasting. Watch very closely to prevent burning.
• Boost the protein: Add crispy tofu, tempeh, or grilled chicken on top of the rice before the Brussels sprouts for an even heartier bowl.

Variations

• Grain swap: Use brown rice, quinoa, farro, or cauliflower rice instead of white rice. Adjust cooking times according to package directions.
• Spicy version: Add a teaspoon of sriracha or a pinch of chili powder to the sweet chili glaze and increase the red pepper flakes on top.
• Veggie mix: Roast sliced red bell pepper, red onion, or carrot coins on the same pan as the Brussels sprouts for extra color and sweetness.

Storage & Make-Ahead

Store leftovers in airtight containers in the refrigerator for up to 3 days. For the best texture, keep components separate if possible: rice in one container, roasted Brussels sprouts and peanuts in another, and the peanut drizzle in a small jar. Reheat the rice and Brussels sprouts gently in the microwave (1–2 minutes, stirring halfway) or in a skillet over medium heat with a splash of water until warmed through. The peanut sauce will thicken in the fridge; loosen it with a teaspoon or two of hot water and whisk until smooth before drizzling over reheated bowls. This recipe also works well for meal prep: assemble lunch containers with rice and Brussels sprouts, keep the sauce and scallions separate, and add them just before eating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including rice, Brussels sprouts, peanuts, and sauces): about 560 calories; 64 g carbohydrates; 14 g protein; 26 g fat; 7 g fiber; 850 mg sodium. Actual values will vary based on brands used and any substitutions.