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 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.
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
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
BRUSSELS SPROUTS WITH SWEET CHILI SAUCE
I had something similar at Noodle Star in Maui. The server said they deep fried their Brussels Sprouts leaves and then put a sauce on. Those were really addictive. But deep fried leaves with lots of sauce. So you are really not getting a lot of vegetables. This is a quick and healthier version.
Provided by Nado2003
Categories < 15 Mins
Time 15m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in heavy bottom (broiler safe) or cast iron 12 inch skillet on medium or medium/high heat. Place cut side of Brussels Sprout on pan, in single layer, don't over crowd. Cook about 2 minutes, or until browned.
- Turn Brussels Sprouts over to the other cut surface, cook about 2 minutes. Add water to pan. Cover and steam on medium heat for about 3 minutes.
- Mix Sweet Chili Sauce, Fish or soy sauce, and garlic in a small bowl until blended.
- Turn Brussels Sprouts over to the rounded side (or the uncut surface).
- Pour sauce mixture over browned Brussels Sprout. Don't mix. Put skillet of Brussels Sprout in broiler on high to carmelize sauce for about 3 minutes. Or until sauce is bubbling and carmelize but not burnt.
- Place on platters and serve immediately.
Nutrition Facts : Calories 75.1, Fat 4.1, SaturatedFat 0.4, Sodium 259.5, Carbohydrate 8.7, Fiber 3, Sugar 2.1, Protein 3.1
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