Best 4 Roasted Brussels Sprouts With Chile Caramel Recipes
**Roasted Brussels Sprouts with Chile Caramel: A Delightful Medley of Sweet, Savory, and Spicy Flavors**
Indulge in a culinary adventure with our extraordinary Roasted Brussels Sprouts with Chile Caramel. This tantalizing dish brings together the earthy sweetness of roasted Brussels sprouts, the piquant heat of chile caramel, the tangy brightness of lime, and the aromatic depth of toasted cumin seeds. Prepare to elevate your taste buds with this symphony of flavors. Our article presents two irresistible variations of the recipe: the Classic Roasted Brussels Sprouts with Chile Caramel, offering a harmonious balance of flavors, and the Spicy Roasted Brussels Sprouts with Chile Caramel, catering to those who crave a more intense heat. Both recipes are culinary masterpieces that will transform your perception of roasted Brussels sprouts, making them the star of your next meal. Get ready to embark on a culinary journey that will leave you craving more.
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.
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
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.
CRISPY ROASTED BRUSSELS SPROUTS AND SHALLOTS
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you're not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Provided by Melissa Clark
Categories vegetables, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. In a medium bowl, toss together brussels sprouts, shallots, olive oil and salt. Evenly divide brussels sprouts mixture between two rimmed 13-by-18-inch baking sheets, spreading everything into one layer. Top with thyme sprigs.
- Roast, stirring once, until brussels sprouts and shallots are tender, golden and lightly charred in spots, 20 to 25 minutes.
- Meanwhile, in a small bowl, mix together garlic, Worcestershire and lemon juice.
- As soon as brussels sprouts emerge from oven, immediately drizzle with Worcestershire dressing, tossing to combine. Taste and add more salt, lemon juice, or Worcestershire if needed. Top with grated Parmesan if you like and serve immediately.
Tips:
- Choose the right Brussels sprouts. Look for firm, tightly-packed sprouts with bright green leaves. Avoid any sprouts that are yellow, wilted, or have brown spots.
- Trim the Brussels sprouts properly. Cut off the stem end and any discolored or damaged leaves. If the sprouts are large, you can also cut them in half or quarters.
- Roast the Brussels sprouts at a high temperature. This will help them caramelize and develop a crispy exterior. Aim for a temperature of 425 degrees Fahrenheit or higher.
- Don't overcrowd the pan. If you overcrowd the pan, the Brussels sprouts will steam instead of roast. Make sure there is enough space between the sprouts so that they can roast evenly.
- Toss the Brussels sprouts in oil and seasonings before roasting. This will help them brown and develop flavor. You can use olive oil, avocado oil, or melted butter. Season the sprouts with salt, pepper, garlic powder, onion powder, or any other spices you like.
- Roast the Brussels sprouts until they are tender and slightly charred. This usually takes about 20-25 minutes. You can check the sprouts by piercing them with a fork. They should be tender, but still have a slight bite to them.
- Serve the Brussels sprouts immediately. They are best when served hot and crispy. You can garnish them with fresh herbs, such as parsley, cilantro, or thyme.
Conclusion:
Roasted Brussels sprouts with chile caramel are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be roasted in the oven or on the stovetop. The chile caramel adds a sweet and spicy flavor that complements the Brussels sprouts perfectly. Whether you are serving them for a special occasion or a weeknight dinner, roasted Brussels sprouts with chile caramel are sure to be a hit.
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