RECIPES
ROASTED BRUSSELS SPROUTS
WITH CHILI CARAMEL
INGREDIENTS
3 large red medium hot chilies, thinly sliced crosswise
2 tablespoons freshly squeezed lime juice, plus more as needed
2 tablespoons fish or soy sauce, plus more as needed
200 gr palm sugar
1/4 cup finely chopped fresh cilantro
1 tablespoon white miso (optional)
900 gr brussels sprouts, outer leaves removed, quartered lengthwise
1/2 cup olive oil
2 teaspoons coarse salt
In a small bowl, mix together chilies, lime juice and fish
sauce; set aside.
Preheat oven to 220°C. Line a baking sheet with
parchment paper and set aside.
Place palm sugar and 3/4 cups water in a medium
saucepan; place over high heat and bring to a boil.
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.
Reduce heat and cook until mixture is a dark caramel
color and reaches 154°C on a candy thermometer, about
15 minutes.
Stir in chili mixture until