Roasted Brussels Sprouts with Chile Caramel
Think outside the standard side-dish box with this spicy brussels sprout recipe from chef Brad Farmerie.
Photography: Rob Tannenbaum
The Martha Stewart Show
- 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
- 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.
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