Select Page

The Brussels sprouts have arrived at the Market and savvy shoppers are snapping them up as fast as the vendors can put them out. They’re fresh, local, seasonal, and healthy!

Like miniature cabbage cousins, these little green gems can be cooked in a variety of ways or just shredded raw to make some super healthy salads; and they pair beautifully with strong flavors to make some pretty amazing fall dishes!

Roasted Brussels Sprouts with Chile Caramel

from The Martha Stewart Show

10-8-bloomers-brussels-sprouts-verticalIngredients:

  • 3 large red mediumhot chiles, 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

Directions:

  1. In a small bowl, mix together chiles, lime juice, and fish/soy sauce; set aside.
  2. 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/soy sauce and lime juice, if desired. Set caramel mixture aside.
  3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  4. 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.
  5. Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.

*Cook’s Note:  Substitute 1 cup of dark brown sugar plus 2 teaspoons of molasses for an equivalent amount of palm sugar, as the molasses adds a deep flavor similar to that of palm sugar. Another option is to substitute plain brown sugar, though its flavor is not as strong.

The chiles give it bold flavor, the sugar brings a bit of sweetness, and the citrus and cilantro add a zing of “fresh” that’s perfect for autumn eating!

Apple Pistachio Brussels Sprouts Salad

Paprika Chicken Thighs with Brussels Sprouts

Salami Brussels Sprouts Pizza

Brussels Sprouts with Bacon-Horseradish Cream

Rigatoni with Cauliflower and Brussels Sprouts

Roasted Salmon on Brussels Sprouts

Shredded Brussels Sprouts with Slow-Fried Shallots

Roasted Brussels Sprouts with Grapes

Braised Brussels Sprouts with Chorizo and Garlic