Sticky Thai Brussels Sprouts with Thai Chili Guava Jam

21 Mar, 2025

Posted by: Julia Heffelfinger

Sticky Thai Brussels Sprouts with Thai Chili Guava Jam

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Servings

4 to 6

These crispy, sweet-and-spicy Brussels sprouts are your new goes-with-everything side dish. Serve them alongside roast chicken, a braised pork shoulder, grilled steak, or with seared tofu over rice. They pack a lot of punch with just 5 ingredients thanks to our Thai Chili Guava Jam that becomes an all-in-one tangy glaze. For the crispiest roasted Brussels, be sure to rinse and dry your sprouts thoroughly. We then like to roast them cut side up, which allows any moisture trapped between the leaves to evaporate in the oven. Cooking Brussels sprouts cut side down traps moisture and steams your sprouts, giving you a mushy interior.

Author:

Julia Heffelfinger

Image of Sticky Thai Brussels Sprouts with Thai Chili Guava Jam

Ingredients

2 lbs Brussels sprouts, halved and quartered, if large
3 Tbsp olive oil
Kosher salt and pepper
½ cup Thai Chili Guava Jam
Crushed salted roasted peanuts and small cilantro sprigs, for garnish
Lime wedges, for serving

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Directions

Preheat the oven to 450°F. In a large bowl, toss the Brussels sprouts with the olive oil. Season with salt and pepper. Divide the sprouts between two rimmed baking sheets and arrange sprouts cut side up—you want to give them ample space for better browning. Wipe out the bowl.
Roast Brussels sprouts for 20 to 25 minutes, or until they are crispy and golden brown.
In a microwave-safe bowl, combine jam with 2 tablespoons of water. Microwave on HIGH in 20 second intervals, stirring in between, or until the jam is bubbling and pourable.
Return roasted sprouts to the large bowl and drizzle with ⅓ cup of the jam; gently toss to coat. Transfer to a large plate or platter and drizzle with remaining glaze. Garnish with crushed peanuts, small cilantro sprigs, and lime wedges. Serve right away!