Brussels Sprouts with Sweet Chili Sauce Recipe
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Ingredients 1/3 cup fresh lime juice 3 tablespoons Asian fish sauce 3 Thai chiles, minced 1 tablespoon turbinado sugar 3/4 pound brussels sprouts, thinly sliced (about 5 cups) 2 Honeycrisp apples, cored and chopped 1 cup mixed chopped cilantro and basil Kosher salt Pepper. Cut 3/4 of the Brussels sprouts in half and transfer to a rimmed baking sheet. Very thinly slice the remaining sprouts and transfer to a large bowl. Drizzle the Brussels sprouts on the baking sheet with 2 tablespoons of oil and season with salt and pepper. Roast until tender and deeply browned, about 20 minutes.
In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss the halved brussels sprouts with grapeseed oil and season with salt and pepper.
Transfer to a baking sheet lined with a silpat or parchment paper and bake for 15-20 minutes, until browned and crispy. In a small bowl, whisk together the fish sauce, water, vinegar, garlic, agave syrup, lime juice, mint, serrano pepper and cilantro stems. Combine all salad ingredients in a large bowl and toss together. In a small bowl, add all dressing ingredients except coconut milk. Whisk to combine.
Add 2 Tablespoons coconut milk to thin dressing, and the third if you would like yours thinner. Add the dressing to the salad and mix to combine. Place the brussels sprouts in a baking tray. Add the olive oil, honey, pepper flakes and salt.
Toss to make sure brussels sprouts are coated. Bake in the preheated oven for 20 minutes. Put all the ingredients for the salad in a mixing bowl, pour the dressing over and toss well. Transfer to a serving bowl or plate and eat warm or cold. 3.2.2885.
Tags: Brussels, egg, salad. Brussels sprouts, kale, and cabbage form the base of this healthy salad. Mandarin oranges, strawberries, and dried cranberries add a tart-sweet flavor. 8 of 12. Asian Brussels Sprout Slaw with Carrots and Almonds.
Crisp and delicious Brussels sprout slaw with almonds, carrots, sesame seeds and bold honey-soy dressing. This simple, healthy, mayo-free slaw is perfect for potlucks. 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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