Crispy Chili Brussels Sprouts Recipes

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.

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.

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass, and ginger and cook, stirring occasionally, until browned, 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and 1/2 cup water and bring to a boil; cook, stirring occasionally, until reduced by half, 12-15 minutes. Strain sauce into a medium bowl; discard solids. Let cool.
• Pour oil into a large heavy pot to come 3" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in batches, fry brussels sprouts until brown and crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Arrange brussels sprouts on a platter, drizzle with 1/4 cup sauce, and toss to coat, adding more sauce if needed. Serve with lemon wedges for squeezing over.

Steps:

• Preheat oven to 400 degrees F.
• In a sheet pan, lay out bacon slices.
• Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate.
• Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.
• Remove from the oven, add the walnuts and apples and toss to combine. Season to taste, with salt and pepper.
• Transfer to a serving platter, top with the bacon, and serve warm.

Steps:

• Wash Brussel sprouts
• Bring a saucepan of water to a boil and blanch for 4 minutes.
• Remove from water and drain excess water.
• Mix together chili rub, sea salt, honey, and sugar.
• Flash fry the Brussel sprouts and drain excess grease.
• Melt butter and mix with the other mixture.
• Pour over the Brussel sprouts.

Steps:

• Heat oil in heavy bottom (broiler safe) or cast iron 12 inch skillet on medium or medium/high heat. Place cut side of Brussels Sprout on pan, in single layer, don't over crowd. Cook about 2 minutes, or until browned.
• Turn Brussels Sprouts over to the other cut surface, cook about 2 minutes. Add water to pan. Cover and steam on medium heat for about 3 minutes.
• Mix Sweet Chili Sauce, Fish or soy sauce, and garlic in a small bowl until blended.
• Turn Brussels Sprouts over to the rounded side (or the uncut surface).
• Pour sauce mixture over browned Brussels Sprout. Don't mix. Put skillet of Brussels Sprout in broiler on high to carmelize sauce for about 3 minutes. Or until sauce is bubbling and carmelize but not burnt.
• Place on platters and serve immediately.