Chili Glazed Brussel Sprouts
A perfect Asian twist on Sweet, Salty, Spicy, and Zesty infused into arguably one of the best vegetables out there. Screw cucumbers, Brussel sprouts are more stimulating, longer, more filling, and have a lot more ridges and bumps that make the activity more interesting--as long as you buy the whole stem.
Ingredients
- 1.5 Lb Brussel Sprouts (Cut some in half if wanted)
- 1 Tsp Salt
- ¼ C Oil
Chili Glaze
- ¼ C Honey
- 1 Tbsp Soy Sauce
- ¼ Tsp Dark Soy Sauce
- 1 Squirt Lemon
- ¼ C Water
- Zest of ¼ of a Lemon
- 3-4 Tbsp Butter
- ¾ Tsp Chili Flakes (Add based on Taste)
- ¼ Tsp Black Pepper
Instructions
- Add the Chili Glaze Ingredients into a small pot and simmer on medium high heat for 10-15 minutes. Stir occasionally. The glaze should bubble and turn into a dark amber brown color. The longer the glaze simmers, the more glossy, thick and sticky it will be. Afterwards, remove from heat and let the glaze cool a little to become a little thicker
- Preheat oven to 425 F or air fryer to 400 F. in a bowl, mix together the Oil, Salt and Brussel Sprouts until evenly coated. Place Brussel Sprouts in a lined baking sheet and bake/airfry for 20-25 minutes until outer leaves become crispy. Keep an eye out to prevent burning. You want the brussel sprouts to be evenly brown with crispy outer leaves.
- Evenly coat the Brussel Sprouts with the Glaze.
Notes
Cut some brussels in half for some variety in texture
The glaze is finished when it becomes thick, glossy, and a dark amber color. The glaze is somewhat burn resistant, but definitely keep an eye out on it.
The longer the glaze simmers, the thicker and stickier it will be. Adjust simmering time for desired glaze.
Add more dark soy sauce to make the glaze darker if wanted.