Reviews Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
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Gallery Roasted Brussels Sprouts with Chile Caramel Credit: Rob Tannenbaum Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Gallery Roasted Brussels Sprouts with Chile Caramel Credit: Rob Tannenbaum
Recipe Summary Servings: 6
Gallery
Roasted Brussels Sprouts with Chile Caramel Credit: Rob Tannenbaum
Roasted Brussels Sprouts with Chile Caramel
Credit: Rob Tannenbaum
Roasted Brussels Sprouts with Chile Caramel
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
Add Rating & Review
28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
28 Ratings 5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
5 star values: 8 4 star values: 11 3 star values: 7 2 star values: 1 1 star values: 1
All Reviews for Roasted Brussels Sprouts with Chile Caramel
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Brussels Sprouts with Chile Caramel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
