Chili crisp is a crunchy chili-oil condiment packed with garlic, chili flakes, and texture. It adds heat and flavor without being overwhelmingly spicy.

Can I swap the vegetables?

Yes. Broccoli, cauliflower, carrots, or zucchini all work well. Just adjust the roasting time for thicker vegetables.

How do I keep roasted vegetables from getting soggy?

Spread them in a single layer on two baking sheets so they aren’t crowded, and use a hot oven (425°F) for better caramelization.

Is this dish very spicy?

The heat level depends on your brand of chili crisp. Start with less if you’re sensitive to spice and add more to taste.

Sweet & Spicy Roasted Vegetables with Chili Crisp Sauce

Crisp-tender roasted asparagus, green beans, and Brussels sprouts tossed in a quick sweet-and-spicy chili crisp glaze and finished with toasted sliced almonds. A bold, flavorful side dish that comes together fast.

🌶️ Sweet & Spicy Roasted Vegetables

Crisp-tender asparagus, green beans, and Brussels sprouts tossed in a bold sweet-spicy sauce and finished with toasted almonds. Quick, colorful, and full of flavor.

🌡️ Oven Temp: 425°F ⏱️ Roast Time: 10–15 minutes 🍽️ Servings: 6–8

Ingredients

Sauce:

2 tablespoons chili crisp
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil

Vegetables:

1 lb asparagus, trimmed and halved
1 lb fresh French green beans
1 lb Brussels sprouts, halved
1/4 cup sliced almonds

Instructions

Preheat oven to 425°F.
In a small bowl, whisk together chili crisp, honey, soy sauce, seasoned rice vinegar, vegetable oil, and sesame oil.
Arrange the asparagus, green beans, and halved Brussels sprouts in a single layer on two lightly sprayed baking sheets.
Drizzle the sauce over the vegetables and toss well to coat evenly.
Roast for 10–15 minutes until the vegetables are crisp-tender and lightly browned at the edges.
Transfer to a serving dish and sprinkle with sliced almonds.