Fried Brussels Sprouts With Fish Sauce Caramel Recipes

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.

Steps:

• 1. Preheat oven 425 degrees. Combine the brussel sprouts with oil and butter. Sprinkle with salt and pepper and toss to coat well. Place cut side down on baking sheet and roast about 20 minutes.
• 2. Meanwhile In small saucepan melt butter and add the shallot, garlic, and ginger stirring until softened. Add the remaining sauce ingredients to pan and cook on med low heat until reduced and syrupy
• 3. Serve sauce over sprouts and garnish with cilantro and basil.