Sweet-and-Sour Brussels Sprouts

Prep time: 5 minutes | Cook time: 20 minutes | Serves 2

¼ cup Thai sweet chili sauce

2 tablespoons black vinegar or balsamic vinegar

½ teaspoon hot sauce

2 small shallots, cut into ¼-inch-thick slices

8 ounces (227 g) Brussels sprouts, trimmed (large sprouts halved)

Kosher salt and freshly ground black pepper, to taste

2 teaspoons lightly packed fresh cilantro leaves, for garnish

1. Place the chili sauce, vinegar, and hot sauce in a large bowl and whisk to combine.
2. Add the shallots and Brussels sprouts and toss to coat. Sprinkle with the salt and pepper. Transfer the Brussels sprouts and sauce to the baking pan.
3. Slide the baking pan into Rack Position 2, select Roast, set temperature to 390ºF (199ºC), and set time to 20 minutes.
4. Stir the Brussels sprouts twice during cooking.
5. When cooking is complete, the Brussels sprouts should be crisp-tender. Remove from the oven. Sprinkle the cilantro on top for garnish and serve warm.