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.
ROASTED BRUSSELS SPROUTS AND GARLIC
These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic is roasted it becomes mellow and slightly sweet.
Provided by xtine
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Rinse the brussels sprouts and trim the bottoms. If they are very large, cut them in half.
- Separate the garlic cloves and peel them.
- Toss the brussels sprouts and garlic cloves with the olive oil, salt & pepper until they are well coated.
- Pour the brussels sprouts and garlic into a baking dish and bake at 400 degrees for 35 minutes.
SWEET CHILI ROASTED BRUSSELS SPROUTS
These Brussels sprouts turn out sweet and slightly spicy.
Provided by fitzsimm
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 24.7 g, Fat 4.1 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 406.5 mg, Sugar 9.5 g
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
ROASTED BRUSSELS SPROUTS WITH CHILE CARAMEL
Think outside the standard side-dish box with this spicy brussels sprout recipe from chef Brad Farmerie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 9
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 BRUSSELS SPROUTS WITH CHILE CARAMEL
Yield 4 Servings
Number Of Ingredients 10
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
The key is to start the process in a cold skillet. Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.
Provided by gailanng
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363.1, Fat 31.6, SaturatedFat 4.4, Sodium 374.4, Carbohydrate 15.7, Fiber 5.6, Sugar 3.8, Protein 10
ROASTED BRUSSELS SPROUTS WITH CHILI CARAMEL
Steps:
- Preheat your oven to 400 FOR THE CHILI CARAMEL: Combine the chili, lime juice and fish sauce in a bowl and set aside Place the palm sugar and water into pot, place on high heat and bring it up to a boil. Lower the temperature slightly and simmer until a dark caramel is achieved- caramel should be at 310 degrees Fahrenheit. Add the chili, lime juice and fish sauce Simmer for a few minutes to dissolve the caramel. Remove from the heat. At this point you can store this sauce at room temperature indefinitely. When you are ready to finish the sauce add in the miso, chopped cilantro and reseason with fish sauce and lime juice to adjust sweet/salty taste if needed. FOR THE BRUSSELS SPROUTS: Cut the Brussels sprouts in quarters lengthwise and remove any dark outer leaves (these tend to be tough and bitter) Place the Brussels sprouts in a bowl and toss with a good amount of olive oil and season with salt Place the sprouts, cut side down, on a baking sheet lined with parchment paper and put into the oven and bake for 8-10 minutes. The outer leaves should get quite dark brown -- this is good! Put the Brussels sprouts in a mixing bowl, add some chili caramel, and toss to coat the sprouts. Place the roasted sprouts in a serving vessel and serve immediately.
ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI
This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.
Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
CHILLI-CHARRED BRUSSELS SPROUTS
Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 40m
Number Of Ingredients 5
Steps:
- Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.
- Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don't be tempted to move them - this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.
- Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.
Nutrition Facts : Calories 140 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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