Spicy Chili Crisp Brussels Sprouts (Printable Version)
Crispy chili crisp Brussels sprouts with roasted vegetables, fluffy rice, and toasted sesame seeds in a vibrant plant-based bowl.
# Ingredient List:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 medium red bell pepper, sliced
03 - 2 medium carrots, peeled and sliced
04 - 1 small red onion, sliced
→ For Roasting
05 - 2 tbsp olive oil
06 - 1 tsp sea salt
07 - 1/2 tsp black pepper
08 - 2 tbsp chili crisp (ensure vegan if needed)
→ Serve With
09 - 2 cups cooked jasmine or brown rice
10 - 2 tbsp soy sauce or tamari (for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tsp maple syrup (optional, for balance)
→ Toppings
13 - 2 tbsp toasted sesame seeds
14 - 2 scallions, thinly sliced
15 - Fresh cilantro or parsley, chopped (optional)
16 - Extra chili crisp, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts, bell pepper, carrots, and red onion with olive oil, sea salt, black pepper, and 2 tablespoons of chili crisp until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and deeply golden at the edges.
04 - While the vegetables roast, cook the jasmine or brown rice according to package instructions if not already prepared.
05 - In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, and maple syrup if using.
06 - Divide the rice among 4 bowls. Top with the roasted vegetables, drizzle with the soy sauce mixture, and sprinkle with toasted sesame seeds, sliced scallions, and fresh herbs. Add extra chili crisp to taste and serve immediately.
# Expert Advice:
01 -
- The chili crisp does most of the heavy lifting, so you get maximum flavor with almost zero technique required.
- Everything cooks on a single sheet pan, which means cleanup is almost embarrassingly easy.
- It is endlessly adaptable to whatever vegetables are wilting in your crisper drawer right now.
02 -
- Do not crowd the pan or the vegetables will steam instead of roast, use two sheet pans if necessary.
- Chili crisp brands vary wildly in heat level so taste yours before deciding how much to use.
03 -
- Flip the sprouts cut side down on the pan for maximum caramelization on the flat side.
- Make a double batch of the soy sauce mixture and keep it in a jar in the fridge for quick bowl meals all week.