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Inspiration for today’s Brussels Sprouts with Sweet Chili Sauce came about during an evening out with some friends. Jack and I were browsing the appetizers menu at a local restaurant, and as soon as we spotted some Brussels Sprouts with Sweet Chili Sauce on the menu – we knew what to order!
We were thrilled when a platter of oven-roasted Brussels sprouts came out to the table with forks for each of us to use to devour this fantastic appetizer.
The sprouts were slathered in a sweet chili sauce and tossed with diced, caramelized pieces of speck – a smoked ham similar to prosciutto but with a stronger and very delicious flavor. One bite later – we knew we wanted to try recreating the recipe ourselves.
To make those Brussels Sprouts with Sweet Chili Sauce at home, we swapped in capicola (also known as capocollo) – a dry-cured ham that is readily found in the deli at your local supermarket. Capicola can be bought in both a sweet or a hot variety – and either version will work well in this recipe based on how spicy you like your food! (And if you can find speck at your local market – by all means, use that instead!)
We also used our Sweet Chili Sauce recipe from this earlier post. It has the perfect amount of sweet and spicy flavor – and it wonderfully complements the distinctive Brussels sprout flavor and the smoky capicola.
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Brussels Sprouts with Sweet Chili Sauce
2 pounds brussels sprouts, trimmed and cut in half
1/2 pound diced sweet or hot capicola
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
- Preheat oven to 425 degrees F.
- In a medium bowl, mix Brussels sprouts with capicola, olive oil, salt and pepper and lay out on a sheet pan.
- Roast for 30 minutes flipping sprouts half way through.
- While the sprouts are cooking, prepare the Sweet Chili Sauce.
- When the sprouts come out of the oven, toss with the sauce and serve immediately.
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Brussels Sprouts with Lemon Aioli
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