Best Roasted Brussels Sprouts With Chile Caramel Recipes

Sweet Chili Roasted Brussels Sprouts image

Provided by fitzsimm

Time 40m

Yield 4

Number Of Ingredients 7

aluminum foil
1 ¾ pounds Brussels sprouts, trimmed and halved
1 tablespoon olive oil, or more as needed
½ teaspoon garlic powder, or more to taste
1 pinch salt and freshly ground black pepper to taste
¼ cup Thai sweet chile sauce
2 teaspoons soy sauce

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

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.