Ingredients
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2 (12 oz) pkgs halved Brussels sprouts
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1/4 cup olive oil
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1/2 cup Thai sweet chili sauce
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2 tsp soy sauce
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2 tbsp lime juice
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1/3 cup fresh mint
Steps
1
Preheat oven to 425°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil. Season with salt.
2
Arrange sprouts in a single layer on pan, cut-sides down. Roast 25–30 min., until crispy on bottoms and tender in center.
3
Meanwhile, in a large bowl, whisk together the chili sauce, soy sauce, and lime juice. Chop the mint.
4
When Brussels sprouts are done, carefully transfer to bowl with chili mixture and toss. Garnish with mint and serve immediately.
