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Spicy Asian Brussels Sprouts

10

10

Mesquite

Turn brussels sprouts into a delectable sweet & spicy side dish by roasting them with flavorful hardwood smoke & dousing them with a Thai chili glaze.

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  • 2 Cup Brussels sprouts, halved

  • 2 Tablespoon canola or vegetable oil

  • 1 1/2 Teaspoon Salt

  • 1 Teaspoon Chinese five spice

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon ground ginger

  • 1/2 Teaspoon red pepper flakes

  • 1/4 Cup Thai chili sauce

  • 1

    When ready to cook, set the Traeger to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 2

    Spread the halved Brussels sprouts in a single layer on a foil or parchment-lined rimmed baking sheet. Drizzle with oil and toss to coat.

    • 2 Cup Brussels sprouts, halved

    • 2 Tablespoon canola or vegetable oil

  • 3

    In a small bowl, mix together the salt, five spice, paprika, ginger, and red pepper flakes. Season the Brussels sprouts evenly with the spice mixture and toss to coat.

    • 1 1/2 Teaspoon Salt

    • 1 Teaspoon Chinese five spice

    • 1 Teaspoon smoked paprika

    • 1/2 Teaspoon ground ginger

    • 1/2 Teaspoon red pepper flakes

  • 4

    Place the baking sheet directly on the grill grates. Close the lid and cook for 7-8 minutes, until they have a little bit of color and are beginning to get tender.
  • 5

    Remove the baking sheet from the grill, and toss the Brussels sprouts in the Thai Chili Sauce. Return the baking sheet to the grill grates. Close the lid and cook for an additional 3-4 minutes, or until the sprouts are crisp-tender.

    • 1/4 Cup Thai chili sauce

  • 6

    Remove the Brussels sprouts from the grill and serve immediately. Enjoy!

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