Roasted Brussels Sprouts With Chile Caramel Recipes

ROASTED BRUSSELS SPROUTS WITH CHILE CARAMEL

Steps:

• In a small bowl, mix together chiles, lime juice, and fish sauce; set aside.
• Place palm sugar and 3/4 cups water in a medium saucepan; place over high heat and bring to a boil. Reduce heat and cook until mixture is a dark caramel color and reaches 310 degrees on a candy thermometer, about 15 minutes. Stir in chile mixture until dissolved. Remove from heat and stir in cilantro and miso, if using; add additional fish sauce and lime juice, if desired. Set caramel mixture aside.
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Place brussels sprouts in a large bowl and toss with olive oil and salt to combine. Place brussels sprouts cut-side down on prepared baking sheet. Transfer to oven and bake until leaves are dark brown, 8 to 10 minutes.
• Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.

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.

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.

ASIAN ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
• Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
• Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

CRISPY BRUSSELS SPROUTS WITH CHILE CARAMEL

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and 1/2 cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12-15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
• Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Arrange brussels sprouts on a platter, drizzle with 1/4 cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Steps:

• Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
• Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
• Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.