Chili Lime Crispy Brussels Sprouts Recipes

CRISPY CHILI BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt.
• Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve.

CHILI LIME CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Chop the stems off the brussels sprouts and cut them in half or thirds (depending on how big they are). Toss them in 2 tbsp of olive oil and a large pinch of salt and pepper. Spread over a baking sheet and roast for 30 minutes, tossing 2-3 times during baking. I added half of the chopped peanuts onto the baking sheet about halfway through as well to toast some of my peanuts.
• In a large sauté pan, heat 2 tbsp of olive oil and add in diced yellow onion. Cook for a few minutes, then add in diced jalapeño and salt. Let the peppers and onions sauté until the onions are translucent and the peppers are very tender. At this point, stir in the juice of 2 limes (really get all that juice out of them!) and 1 heaping tablespoon of agave. You can also use honey if you have that on hand. Stir the sauce together and let it simmer for a few minutes as the flavors meld. If you want your sauce to be a little thinner, add in another tablespoon of olive oil. This will also add a little more richness!
• Once the brussels are done, you have two options. You can toss the brussels in the chili lime sauce, then top with the additional chopped peanuts. The other option is plating the brussels individually, then topping each plate with the chili lime goodness and a sprinkle of peanuts. Both methods worked beautifully when I tried!

SWEET CHILI ROASTED BRUSSELS SPROUTS

Steps:

• Set a rack to the highest position and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Place Brussels sprouts on the prepared baking sheet, cut-sides down. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
• Roast in the preheated oven on the top shelf until golden brown, 15 to 17 minutes.
• Stir together sweet chili sauce and soy sauce. Dab or brush sauce on top of Brussels sprouts and continue to roast until glaze is hot and bubbly, 5 to 7 minutes.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.