Crispy Chili Brussels Sprouts Recipes

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SWEET CHILI ROASTED BRUSSELS SPROUTS



Sweet Chili Roasted Brussels Sprouts image

These Brussels sprouts turn out sweet and slightly spicy.

Provided by fitzsimm

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

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

CRISPY CHILI BRUSSELS SPROUTS



Crispy Chili Brussels Sprouts image

Provided by Molly Yeh

Categories     side-dish

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.

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