Vegetables aren't boring, and this is proof. Chef Lorin Micheal crafted this spicy, sweet, and savory Brussel Sprouts recipe for those who like a little kick and a little sweetness.
This recipes serves 4-6 people. Or 1 if you LOVE Brussel Sprouts...
Made In 12 in Carbon Steel Pan
- 1 lb brussels, cut in half lengthwise (make sure completely dry if washed)
- ½ cup canola oil
- 2 tsp kosher salt
- 1 T canola oil
- 3 garlic cloves, minced
- 2 thai chilis, minced (more or less depending on your spice preference)
- 1 cup soy sauce
- ½ cup hoisin sauce
- ½ cup sugar
- 2 T lime juice
- Zest of 1 lime
- 1 cup toasted cashews, lightly chopped
- 2 T chopped cilantro leaves
Heat your carbon steel pan over high heat. Add 2 T canola oil and enough brussels sprouts face down to just cover the bottom of the pan, do no overcrowd. Cook in batches.
Allow brussel sprouts to sear on high heat until they're nice and charred, flip them and continue to cook until just tender.
Remove brussel sprouts from pan and into large mixing bowl. Repeat with remaining brussels sprouts.
Wipe down pan and head over medium heat. Add 1 T canola oil and let warm. Add minced garlic and chilis until fragrant. Do not burn.
Add soy sauce, hoisin, and sugar. Let reduce at a medium simmer until mixture begins to thicken.
You can tell if it's finished cooking by spooning a small spoonful of the sauce on a cold plate (stick a plate in refrigerator ahead of time). If it doesn’t run or is moves very slowly, it's done. If it quickly slides and drips down the plate, keep cooking.
Remove sauce from heat and toss in the mixing bowl with the charred brussels. If excess sauce, can set aside and drizzle over top if desired.
Top with chopped cashews and cilantro and serve warm.