Best Crispy Brussels Sprouts With Chile Caramel Recipes

Roasted Brussels Sprouts with Chile Caramel image

Provided by Martha Stewart

Number Of Ingredients 9

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 Roasted Brussels Sprouts and Shallots image

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
3 shallots, sliced 1/4-inch thick (about 1 cup)
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
8 thyme sprigs
2 garlic cloves, finely grated or minced
1 tablespoon Worcestershire sauce, plus more to taste
1 1/2 teaspoons fresh lemon juice (from 1/2 lemon), plus more to taste
Grated Parmesan, for serving (optional)

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.