These crispy Brussels sprouts are tossed with chili crunch and honey for a bold, spicy, and seriously addictive side dish that all spice enthusiasts will love.

Key Ingredients

• Chili crunch: This chili oil based condiment is filled with crispy chili flakes and spices. I prefer the Momofuku brand, but you can use any chili crunch or chili sauce of your choice.
• Honey: Honey adds a delightful sweet flavor and also balances out the spicy chili crunch.
• Brussels sprouts: Obviously! To make things easier, I like to just buy a bag of Brussels sprouts that are already halved.
• Sesame oil: The flavor of sesame oil is a great complement to the Asian-inspired flavors of chili crunch. Any other neutral oil will also work.
• White sesame seeds: While these are optional, the nutty flavor pairs nicely, plus it looks pretty when you’re serving the Brussels sprouts .

Find the list of full ingredients in the recipe card below.

3 Different Cooking Methods

I’ve tested these chili crunch Brussels sprouts in the oven, in the air fryer and on the stovetop — all work great! The air fryer is definitely the quickest method for cooking these Brussels sprouts, but the stovetop and the oven both yield the same crispy Brussels sprouts, so you do you!

Baking instructions

1. Preheat the oven to 400ºF.
2. Add the Brussels sprouts to a greased baking sheet and bake for 15-20 minutes, tossing the Brussels sprouts halfway.

Air fryer instructions

1. Cook the Brussels sprouts at 400ºF for 4 minutes.
2. Flip the Brussels sprouts in the air fryer basket.
3. Cook for an additional 3 minutes.

Stovetop instructions

1. Heat a skillet over medium/high heat.
2. Add the Brussels sprouts to the skillet and cook for 10-15 minutes.

Find the full cooking instructions in the recipe card below.

Serving Recommendations

I love serving these brussels sprouts with my oven baked chicken thighs and a batch of instant pot white rice. Why? Because I can air fry the brussels sprouts at the same time as making the rice in the instant pot and baking the chicken — easy and efficient dinner prep has become crucial to weeknight success as a busy mom of 2 boys who are always on the move .

Storage Directions

Let your Brussels sprouts cool completely and then store them in an airtight container in the fridge for up to 5 days. I like to warm up leftovers in the air fryer to bring back a little of that original CRUNCH.

More Dishes to Spice Things Up

FAQs

Why are my roasted Brussels sprouts not crispy?

The most common mistake when cooking Brussels sprouts (whether you’re air frying, baking or cooking on the stovetop) is overcrowding the pan. Overcrowding will create steam, and this will steam your Brussels sprouts instead of roasting them to crispy perfection. When in doubt, cook in batches to avoid overcrowding!

What are some other creative ways to season Brussels sprouts?

I’ve been creating Brussels sprouts recipes for years on Fit Foodie Finds, and truly there are so many ways to season this yummy veggie. Some of my go-tos include:

More Recipes with Brussels Sprouts

This green enchilada sauce recipe tastes so much fresher than store-bought! It’s bold, tangy, and spicy, made with roasted tomatillos, onions, and chiles.

Are you team green enchilada sauce or red enchilada sauce? I’m team…well…both, but right now, I’m really loving this 8-ingredient green enchilada sauce recipe. It’s adapted from my favorite salsa verde, made with roasted tomatillos, onions, garlic, and jalapeños. The tomatillos give it a super tangy and bright flavor, while the jalapeños add a nice spicy kick (don’t worry—if you don’t love spice, I have a few tips for how you can reduce the heat!).

Try it the next time you’re making enchiladas verdes—with all the veggies in this recipe, it tastes so much fresher than green enchilada sauce from the store.

It makes just about the perfect amount of sauce for one pan of enchiladas, but if you end up with a little leftover, I don’t think you’ll have any trouble finishing it. It’s delicious on Mexican dishes like quesadillas or huevos rancheros…or with tortilla chips!

Green Enchilada Sauce Ingredients

Here’s what you’ll need to make this green enchilada sauce recipe:

• Tomatillos – Tomatillos have an intensely tangy flavor on their own, so much so that I found that I didn’t need any lime juice in this recipe! I roast the tomatillos to get them nice and juicy, then blend them to create the sauce’s flavorful base.
• White onion – I roast it alongside the tomatillos to bring out its natural sweetness. If you don’t have white onion handy, yellow onion works too.
• Jalapeño peppers – One roasted and one raw jalapeño give this sauce its heat. If you’re not a fan of spice, remove the jalapeños’ seeds and membranes, or use just one pepper (1/2 roasted, 1/2 raw) instead of 2. If you’re like me and you love spice, use serranos instead of jalapeños for a little extra heat.
• Fresh garlic and onion powder – For savory depth of flavor.
• Avocado oil – For body and richness. Another neutral oil, such as vegetable oil, would work here too. You could also use olive oil if you prefer, though I find that it sometimes tastes bitter with the cilantro and tomatillos in this recipe.
• Fresh cilantro – It adds fresh depth of flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Green Enchilada Sauce

This green enchilada sauce recipe has 2 simple steps:

1. Roasting the vegetables
2. Blending the sauce

Start by roasting the vegetables. Peel the papery skins off the tomatillos, then rinse them to remove their sticky coating. Pat them dry and place them on a baking sheet with the onion and 1 of the jalapeños. Drizzle with avocado oil, sprinkle with salt, and roast at 450°F until the tomatillos are soft and bursty, about 30 minutes.

Then, blend the sauce. Place the roasted veggies in a blender with the remaining raw jalapeño, garlic, avocado oil, salt, and onion powder. Blend until smooth, then add the cilantro and blend again.

• Tip: Don’t have a blender? A food processor works too!

Season to taste and use on your next batch of enchiladas verdes!

More Sauces and Salsas to Try

If you love this recipe, try one of these homemade sauces or salsas next: