Food & Cooking Recipes Ingredients Vegetables Roasted Brussels Sprouts with Chile Caramel 3.9 (28) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Rob Tannenbaum Servings: 6 Think outside the standard side-dish box with this spicy brussels sprout recipe from chef Brad Farmerie. Ingredients 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 ¼ cup finely chopped fresh cilantro 1 tablespoon white miso (optional) 2 pounds brussels sprouts, outer leaves removed, quartered lengthwise ½ cup olive oil 2 teaspoons coarse salt Directions 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. Rate it Print