Ingredients
Equipment
Method
- Preheat the oven to 450°F (232°C). Place a sturdy, unlined metal baking sheet inside for the final 5 minutes of preheating. Wash, trim, and halve the Brussels sprouts. Dry them thoroughly with a clean kitchen towel. Toss with avocado oil, salt, and black pepper until evenly coated.
- Carefully arrange the sprouts cut-side down on the hot baking sheet, leaving space between them. Use two sheets if necessary. Roast for 18–25 minutes, without flipping, until the flat sides are deeply caramelized, the outer leaves have crisp dark edges, and the centers are fork-tender. Check earlier if the sprouts are small. The goal is dark golden-brown blistering, not uniformly blackened vegetables.
- While the sprouts roast, add the chopped macadamias to a dry skillet over medium-low heat. Toast for approximately 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer immediately to a plate to cool and preserve their crunch.
- In a small saucepan, whisk together the maple syrup, rice vinegar, water, coconut aminos, garlic, ginger, and Thai chili. Bring to a gentle simmer over medium heat and cook for 2–3 minutes. Stir the cornstarch slurry again, then whisk it into the simmering sauce. Cook another 1–2 minutes, stirring, until glossy and lightly thickened but still pourable. Remove from the heat and stir in the fresh lime juice. Taste and adjust the sweetness, acidity, or heat as desired.
- Transfer the hot sprouts to a wide serving bowl or shallow platter. Spoon approximately 3–4 tablespoons of the warm Thai chili glaze over the vegetables and gently toss just enough to create a beautiful, shiny coating. Keep any extra glaze on the side for dipping or drizzling.
- Scatter the toasted macadamia nuts generously over the sprouts. Add a little fresh lime zest and cilantro leaves if desired. Serve immediately with lime wedges while the sprouts are hot, their edges crisp, and the macadamias wonderfully crunchy.
Nutrition
Notes
The secret to beautifully blistered Brussels sprouts: Thoroughly dry the vegetables, use a hot metal baking sheet, and leave the cut sides against the pan. These three details encourage deep caramelization while helping the interior stay tender. Crowding causes steam rather than blistering.
Getting the Thai chili glaze just right: The maple syrup provides a soft sweetness, rice vinegar brings tang, and coconut aminos deepen the savory flavor. Fresh lime goes in after cooking so its bright character stays lively. Thai chilies can be exceptionally hot, so begin with a small amount and adjust. For a quicker version, replace the homemade glaze with about ⅓ cup of your favorite vegan, gluten-free Thai sweet chili sauce, warmed with a little grated ginger and lime juice.
Why the macadamias matter: Their delicate buttery richness softens the chili heat and adds wonderful contrast to the caramelized vegetables. Toast gently, cool separately, and add only at the end so they remain crisp. For a nut-free alternative, use toasted pumpkin seeds.
Air fryer option: Preheat the air fryer to 390°F (199°C). Cook the seasoned Brussels sprouts in batches for approximately 12–16 minutes, shaking or turning halfway through. Once deeply browned and tender, glaze and garnish as directed. Avoid adding the sugary sauce before air frying, as it may burn.
Make-ahead preparation: Trim and halve the Brussels sprouts up to a day ahead, storing them dry and refrigerated. Prepare the glaze up to five days ahead and refrigerate in a covered container. Toast the macadamias a day or two ahead and store in an airtight container. Roast and assemble shortly before serving for the best texture.
Storage and reheating: Refrigerate leftovers promptly in an airtight container for up to three days. Reheat the sprouts at 425°F for approximately 5–8 minutes until hot. Their edges will soften somewhat after glazing; reserve fresh nuts and a little sauce for serving to restore the contrast.
Serving something special: For an appetizer, arrange the sprouts on a wide platter with a small dish of extra chili sauce. As a side dish, pair them with ginger-lime tofu, jasmine rice, or grilled mushrooms. A final squeeze of lime makes the warm, rich flavors especially inviting.
Estimated nutrition is per one of four side servings and includes all of the homemade glaze, avocado oil, macadamias, and ½ Thai chili. Optional lime zest, cilantro, and serving lime wedges are excluded. Values vary with your ingredients and the amount of glaze served.
