Sweet & Spicy Crispy Brussels Sprouts

Remember the days when the sight of Brussels sprouts on your plate sent you searching for the nearest napkin to hide them in? Man, how times have changed. They went from totally geek, to like…totally chic! I’ve roasted my fair share of Brussels in the day, but these definitely take the prize. Browned and crispy, with a hint of spicy sweetness soaked through to the core, this version of Dobbs Ferry original from The Parlor restaurant is sure to become a weekly staple on your table.

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Author: The Balaboosta Chef

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Sweet & Spicy Crispy Brussels Sproutshttps://www.youtube.com/watch?v=aalpo16PmDg

Sweet & Spicy Crispy Brussels Sprouts

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Remember the days when the sight of Brussels sprouts on your plate sent you searching for the nearest napkin to hide them in? Man, how times have changed. They went from totally geek, to like…totally chic! I’ve roasted my fair share of Brussels in the day, but these definitely take the prize. Browned and crispy, with a hint of spicy sweetness soaked through to the core, this version of Dobbs Ferry original from The Parlor restaurant is sure to become a weekly staple on your table.

Ingredients

Brussels sprouts:

• 1 ½ pound Brussels sprouts
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Honey Sriracha Glaze

• 2 teaspoons extra virgin olive oil
• 1 tablespoon minced shallot
• 3 tablespoons honey
• 1 tablespoon cider vinegar
• ½ teaspoon Dijon mustard
• 1 teaspoon Sriracha, optional

Garnish

• ¼ cup Rice Krispies
• ¼ cup shredded Parmesan cheese

Instructions

Brussels sprouts:

1. Preheat the oven to 425°F on convection. This setting allows you to overcrowd the pan and still get each brussel browned and crispy. If you don’t have a convection mode on your oven, turn the heat up to 450°F, but you might have to roast in batches because too many brussels on your sheet tray will steam instead of crisp in an oven on regular bake or roast mode.
2. Trim the core off of the Brussels sprouts, and then cut them in half lengthwise. Be sure to save any of the loose leaves that may fall off in the process. Place them on the sheet tray and toss well with 2 tablespoons of the olive oil, salt and pepper. Arrange the sprouts cut side down, with the loose leaves piled in the middle and the Brussels placed around them. Roast for 20 minutes or until well browned and crisp.

Honey Sriracha Glaze:

1. Meanwhile, heat a small saucepan on medium-low with 2 teaspoons olive oil. Gently cook the shallots until they are soft and translucent, but not browned, about 2 minutes. Remove from heat and stir in the honey, cider vinegar, mustard and Sriracha.

Garnish:

1. Remove the Brussels sprouts from the oven and transfer to a medium bowl. Toss well with the warm Honey Sriracha glaze and pour onto a small platter. Sprinkle with Rice Krispies and Parmesan and serve.

Equipment

EQUIPMENT:  

• large sheet tray
• small saucepan
• medium bowl

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