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
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
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