CRISPY ASIAN BRUSSELS SPROUTS
The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
Provided by Maegan - The BakerMama
Categories vegetable
Time 1h
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and set a rack on the very top.
- Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut brussels for a minute in water to clean them.
- Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
- Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
- During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
- Remove brussels from the oven once all brussels are crispy and slightly charred.
- Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don't want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!
ROASTED BRUSSELS SPROUTS
Provided by David Chang
Categories Pepper Vegetable Side Roast Dinner Lunch Hot Pepper Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 17
Steps:
- Roast brussels sprouts:
- Preheat oven to 450°F with rack in upper third.
- Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
- Make dressing:
- Stir together all dressing ingredients until sugar has dissolved.
- Make puffed rice while sprouts roast:
- Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
- Finish dish:
- Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
MOMOFUKU'S STYLE BRUSSEL SPROUTS
This is a copycat recipe of David Chang's wonderful Asian style tangy, spicy fish sauce vinaigrette.This recipe is the Crepes of Wrath blog.
Provided by mandabears
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove outer leaves of brussels sprouts.
- Rinse briefly.
- Trim.
- Cut in half.
- Preheat oven to 400 degrees.
- Pour about 2 tablespoons canola oil in large baking dish.
- Place brussel sprouts into dish cut sized down. (I toss the brussel sprouts into the canola oil instead).
- Bake for 20-25 minutes, turn over after 10 minutes and bake until brown and crispy.
- While sprouts are cooking make the sauce.
- SAUCE:.
- Pour fish sauce, water. vinegar, lime juice, sugar,garlic, and chile in a jar and shake it all up.
- Once the sauce is complete, you can adjust the sauce to your taste, if it is too salty, you can add more water.
- The remaining sauce can be kept in the refrigerator for 1 week.
- Toss the brussel sprouts with 1/2 sauce and enjoy!
Nutrition Facts : Calories 149.1, Fat 1.2, SaturatedFat 0.2, Sodium 1932.1, Carbohydrate 32.5, Fiber 6.6, Sugar 18.2, Protein 7.4
CHANG-STYLE BRUSSELS SPROUTS
Categories Vegetable
Number Of Ingredients 6
Steps:
- Directions 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz1IVVZnVAf
CHANG-STYLE BRUSSELS SPROUTS
Steps:
- 1. Preheat the oven to 400 degrees. 2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. 3. Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate. 4. Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and ?ip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are. 5. Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated. 6. Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything. * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot. Read More http://www.gq.com/blogs/the-q/2009/11/the-book-on-david-chang.html#ixzz2ElrIha7L
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KUNG PAO BRUSSELS SPROUTS - COOKIE AND KATE
From cookieandkate.com
5/5 (85)Total Time 45 minsCategory SideCalories 233 per serving
- To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, 1/2 teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 1/2 teaspoons sriracha, but I love spicy food).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
BEST KUNG PAO BRUSSELS SPROUTS RECIPE - HOW …
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5/5 (13)Occupation Food DirectorCuisine American, ChineseTotal Time 35 mins
- Preheat oven to 425°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
SPICY BRUSSELS SPROUTS WITH MINT RECIPE - DAVID CHANG ...
From foodandwine.com
5/5 (556)Total Time 25 minsServings 4-6
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
- In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
- Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.
14 BEST BRUSSELS SPROUTS RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Bacon Roasted Brussels Sprouts. One of the simplest and most celebrated ways of cooking the cruciferous veggie is roasting until lightly caramelized and tossing with bacon.
- Easy Brussels Sprouts Gratin. Fontina cheese and buttery breadcrumbs make this cheesy Brussels sprouts gratin an essential comfort food. Add bacon, ham, or pancetta to turn it into a main dish or serve it as a side with or without meat.
- Chickpea and Brussels Sprouts Salad With Tahini Dressing. This healthy, protein-rich chickpea and Brussels sprouts salad with tahini dressing is great as a light lunch or as a side dish.
- Cream of Brussels Sprouts Soup. This slurpable cream of Brussels Sprouts soup tastes nutty and creamy even without dairy. Roasting the sprouts with aromatics gives the soup a deep, rich umami flavor.
- Air Fryer Brussels Sprouts. An air fryer is a quick and delicious way to cook the green veggie. These air-fried Brussels sprouts are seasoned with white pepper, garlic chili paste, and honey.
- One-Dish Chicken Thighs, Pears, and Brussels Sprouts. Seared chicken thighs go right in the pan with sprouts, pears, and bacon for a simple meal you can have on the table in under half an hour.
- Quick Shredded Brussels Sprouts With Bacon. Rather than fire up your oven and wait for Brussels sprouts to slowly roast, cut them into thin slices and sauté them on the stovetop.
- Brussels Sprouts and Sweet Potato Hash. This Brussels sprouts and sweet potato hash substitutes the traditional meat and spuds for spiced veggies. The eggs cook right on top for a simple one-dish breakfast or brunch.
- Balsamic Vinegar Roasted Brussels Sprouts. Balsamic vinegar plays up the sweetness of roasted, slightly caramelized Brussels sprouts in this guaranteed crowd-pleaser.
- Shaved Brussels Sprouts Salad With Dill. If you've never shaved your sprouts, you are in for a wonderful treat. Slicing them nice and thin lets their leafy texture shine in this simple shaved Brussels sprouts salad.
KUNG PAO BRUSSELS SPROUTS (WITH VIDEO) ⋆ SUGAR, SPICE …
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Category Vegetable RecipesCalories 122 per serving
- Place the Brussels sprouts in a large bowl and add all remaining ingredients. Taste and adjust the marinade to your personal preferences.
SPICY-AND-GARLICKY BRUSSELS SPROUTS RECIPE - JOANNE …
From foodandwine.com
4/5 Total Time 30 minsServings 12
- Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.
- In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add half of the garlic and half of the brussels sprouts and cook over high heat undisturbed for 1 minute. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve warm.
KUNG PAO BRUSSELS SPROUTS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 207 per serving
- Toss Brussels sprouts with 3 tablespoons oil. Spread out on prepared baking sheet. Lightly season with salt and pepper. Sauce will be salty so you don't need much.
SWEET CHILI BRUSSELS SPROUTS + P.F. CHANGS - NEW FALL ...
From katiescucina.com
3.7/5 (3)Total Time 25 minsCategory Side DishCalories 113 per serving
- Pour sesame oil to a saute pan on medium heat. Add the Brussels sprouts and water to the pan. Sauté for 5-8 minutes on medium heat with lid on. Stirring often to ensure they don't burn or stick.
- Remove the lid. Pour the sweet chili sauce on top. Mix well and cook for 1-2 additional minutes. Sprinkle sliced scallions and sesame seeds on top of the brussels sprouts. Divide evenly among plates and enjoy.
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