Roasted Brussels Sprouts, Sweet Chili Sauce • Steamy Kitchen Recipes
Whisk to combine. In a medium bowl, coat Brussels sprouts in fish sauce mixture. Pour into a cast iron pan. Cook on high heat to get a good sear on the flat side of the Brussel sprouts. Either continue to cook via stovetop, or place the cast iron with seared Brussel sprouts in a 400° oven for 15 minutes, or until tender.
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Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are tender and slightly caramelized, stirring halfway through. Step 4. Meanwhile, In a small bowl, whisk together the minced garlic, thai chili, fish sauce, sugar, and lime juice. Set the sauce aside. Step 5.
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4. Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy. 5. Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan.
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Get your wok on the stove and switch the burner to a high heat. Add the oil and swirl it around so it coats the wok. Add garlic and chilis to the wok, remove the wok from the heat, and stir-fry with a spatula for approximately 20 seconds. Return the wok to the heat, add the Brussel sprouts, and stir-fry for a further 20 seconds.
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Remove the sprouts from pan with tongs, leaving the oil behind, and put them in a bowl for now. Make sure there are no stray bits of sprouts left in the pan, then add more oil and repeat with the second batch. Once the second batch is done, put the first batch back into the pan, toss just for 10-15 seconds to heat the first batch of sprouts.
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Preheat oven to 400 degrees Fahrenheit. Cover two large baking sheet pans with aluminum foil. In a large bowl, toss Brussels sprouts, chili sauce, oil and salt. Toss with 2 tablespoons of cilantro and 2 tablespoons of mint. Spread out onto baking sheets and roast for 15 minutes, stir and then roast for another 10 minutes.
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2. Mix up your sauce of soy sauce, coconut sugar, and minced garlic in a small bowl. 3. Heat a large saucepan over MED-HIGH heat with some olive oil. Once oil is hot add in your brussel sprouts FACE down in a single layer. Cook for 3 minutes. 4. Lower heat to MEDIUM, add in 1 tablespoon over water and stir.
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Step 3. Heat a medium cast-iron skillet over medium-high heat. When a drop of water dripped on the skillet sizzles, quickly add all of the sprouts and immediately arrange as many as possible with.
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When very hot, add the sprouts to the pan and cook for 3-5 minutes undisturbed. Make the marinade. In a large measuring cup, combine soy sauce, fish sauce, rice vinegar, lime juice, ginger paste (if using), garlic, and sugar (if using), then whisk well. Toss to coat. Check brussels sprouts for doneness.
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Instructions. In a mortar and pestle, pound garlic and pepper to a fine paste. Transfer paste to small bowl. Add lime juice, sugar, fish sauce, rice vinegar, and water, and whisk to combine, until sugar is dissolved. Spoon over hot Brussels sprouts. In a dutch oven, heat about 2 inches of oil over medium heat.
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Procedure. To make the sauce: Whisk together chili sauce, fish sauce, lime juice, and garlic in a small bowl. Set aside. Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by brussels sprouts and cook for 5 minutes. Drain and transfer to a medium bowl.
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Directions. Preheat the oven to 400 degrees. Arrange the quartered brussels sprouts on a sheet pan. Add oil, fish sauce, crushed red pepper flakes, cumin, chili powder, salt, and black pepper, and mix to coat evenly.
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Oven Roasted. Preheat the oven - Let the oven preheat to 425 F while you're preparing the brussels sprouts. Cut the brussels sprouts - Cut the brussels sprouts into halves or quarters. Season the sprouts - In a mixing bowl, mix the brussels sprouts with oil, fish sauce, salt, and the sweet chili sauce.
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Add brussels sprouts and turn heat to medium-high. Taking care that the brussels don't burn, let them brown while turning occasionally. Cook brussels about 8 minutes until golden and soft but still crunchy. Turn heat back down to medium and add Thai chili paste, turmeric and diced tomato. Cook 3-4 minutes and finish the dish by stirring in.
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Preheat the oven to 400 degrees F. Toss the brussels sprouts with oil, salt and pepper. Spread in an even, single layer on a large baking sheet. Bake for 20 minutes, flip and bake another 15 minutes. Meanwhile, whisk together all the sauce ingredients. Remove the brussels sprouts from the oven and drizzle them with the sauce.
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Preheat the oven to 450°F. Toss the brussel sprouts in oil and a pinch of salt then lay them flat on a baking sheet lined with parchment. Roast for about 15 minutes or until the sprouts are well browned and tender. Assembly: Toss the sprouts with the dressing and cilantro leaves, and dish it out onto a plate.
