Best Crispy Brussels Sprouts With Chile Caramel Recipes

Crispy Chili Brussels Sprouts image

Provided by Molly Yeh

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

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.

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 Brussels Sprouts image

Provided by Daphne Brogdon

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

Steps:

Preheat the oven to 400 degrees F.
Cut the larger Brussels sprouts into quarters; halve the smaller ones.
Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.