Best 2 Crispy Brussels Sprouts With Chile Caramel Recipes

Crispy Brussels Sprouts with Chile Caramel: A Delightful Fusion of Sweet, Savory, and Spicy Flavors

Prepare to tantalize your taste buds with a culinary masterpiece that blends the perfect balance of sweet, savory, and spicy flavors. Crispy Brussels Sprouts with Chile Caramel is a delectable dish that combines roasted Brussels sprouts tossed in a luscious chile caramel sauce, resulting in a symphony of flavors that will leave you craving more. This recipe guide offers variations to cater to different dietary preferences, including a vegan option that swaps honey for maple syrup, ensuring everyone can savor this delightful creation. Additionally, we provide instructions for a spicy version that amplifies the heat factor, making it a fiery delight for those who love a bit of spice in their lives. Get ready to embark on a culinary journey that will elevate your taste buds and leave you utterly satisfied.

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ROASTED BRUSSELS SPROUTS WITH CHILE CARAMEL

Roasted Brussels Sprouts with Chile Caramel image

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

Ingredients

3 large red medium hot chiles, such as "Holland hot," thinly sliced crosswise
2 tablespoons freshly squeezed lime juice, plus more as needed
2 tablespoons fish or soy sauce, plus more as needed
7 ounces palm sugar
1/4 cup finely chopped fresh cilantro
1 tablespoon white miso (optional)
2 pounds brussels sprouts, outer leaves removed, quartered lengthwise
1/2 cup olive oil
2 teaspoons coarse salt

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

Crispy Chili Brussels Sprouts image

Provided by Molly Yeh

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved through the root
3 tablespoons extra-virgin olive oil
Kosher salt
2 teaspoons dried urfa chili flakes or other mild and slightly sweet chili powder such as ancho or Aleppo
1 teaspoon lemon zest plus juice of 1/2 a lemon
Flaky sea salt, for sprinkling

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.

Tips:

Choose the right Brussels sprouts. Look for small, firm sprouts with tightly packed leaves. Avoid any that are yellowed or bruised.

Trim the Brussels sprouts properly. Cut off the stem end and any loose or discolored leaves.

Parboil the Brussels sprouts. This helps to tenderize them and reduce their bitterness. Bring a large pot of salted water to a boil and add the Brussels sprouts. Cook for 3-5 minutes, or until they are tender but still slightly firm.

Make sure the chile caramel is cooked to the right consistency. It should be thick and syrupy, but not too thick. If it's too thick, add a little water or vinegar. If it's too thin, continue to cook it over medium heat until it thickens.

Don't overcrowd the pan when frying the Brussels sprouts. This will prevent them from getting crispy. Cook them in batches if necessary.

Season the Brussels sprouts with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or paprika.

Serve the Brussels sprouts immediately. They are best when they are hot and crispy.

Conclusion:

Crispy Brussels sprouts with chile caramel is a delicious and easy-to-make side dish. It's perfect for a weeknight meal or a special occasion. The Brussels sprouts are tender on the inside and crispy on the outside, and the chile caramel adds a sweet and spicy flavor. This dish is sure to be a hit with everyone at the table.