Tuesday, October 20, 2015

Pan Fried Brussels Sprouts with Sweet Chili Sauce

http://www.theslowroasteditalian.com/2015/10/pan-fried-brussels-sprouts-sweet-chili-sauce.html

Pan Fried Brussels Sprouts with Sweet Chili Sauce starts by caramelizing the sprouts to give them amazing flavor and texture. Then they are cooked in the most amazing Sweet Chili Sauce which gives them some sweet heat. Absolutely irresistible!



I think most kids dislike Brussels sprouts. I certain did. The way they were prepared when I was a kid left them mushy and tasteless. No bueno!

I have been on a mission for the last 3 years to try to prepare everything that I dislike in a way that I will love it. Brussels sprouts and seafood were at the top of that list. A chef in New Orleans once told me, if you don't like seafood you have never had it prepared properly. I totally agree. So, I am working hard to crush those dislikes.

About 2 years ago I conquered Brussels sprouts. I ate these Best Ever Garlic Roasted Brussels Sprouts by the truckload. Which is funny because when we were doing the photo shoot for these Pan Fried Brussels I told Chad he needed a serving spoon for the shot. He said, no I need a fork.

We went back and forth about this recipe being enough for at least 4 people. He laughed. He said. "Not for you, that IS dinner for you". Needless to say he took the fork. LOL. What can I say, when I find a veggie I like, I really like it!


Pan Fried Brussels with Sweet Chili Sauce start by caramelizing the sprouts in a cast iron skillet. If you don't have cast iron, use whatever you have. Pan frying gives them an amazing caramelized flavor and texture they are topped with Sweet Chili Sauce which gives them some sweet heat. Absolutely irresistible!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2015/10/pan-fried-brussels-sprouts-sweet-chili-sauce.html
Check out some of our favorite vegetable recipes:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/04/the-best-ever-oven-roasted-corn-recipe.html


Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes.  This recipe is so simple you will be making it all year long! It is utterly life altering!  You have to try it.

http://www.theslowroasteditalian.com/2013/11/garlic-roasted-brussels-sprouts-recipe.html
Best Ever Garlic Roasted Brussels Sprouts.  This is the only recipe you will ever need.  I never liked Brussels sprouts.  Until now.

http://www.theslowroasteditalian.com/2014/11/best-ever-slow-cooker-creamed-corn-recipe.html

Best Ever Slow Cooker Creamed Corn - it doesn't get much easier than this. Simply toss 6 ingredients into the slow cooker or crockpot and a few hours later you have the silkiest, creamiest most divine creamed corn you have ever eaten.

The Best Ever Garlic Roasted Brussels Sprouts.  This is the only recipe you will ever need.  I have never liked Brussels sprouts.  Until now.  - See more at: http://www.theslowroasteditalian.com/2013/11/garlic-roasted-brussels-sprouts-recipe.html#sthash.WV4fsWPH.dpuf

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Pan Fried Brussels Sprouts with Sweet Chili Sauce
SERVES 4  |  ACTIVE TIME 5 Min  |  TOTAL TIME 15 Min


2 tablespoons Star Fine Foods Extra Virgin Olive Oil
1 pound Brussels sprouts, rinsed and cut into halves
1 tablespoons sesame seed oil
1 tablespoon honey
1 tablespoon chili paste
2 garlic cloves, minced
1/2 teaspoon kosher salt

In a 10" cast iron skillet over medium-high heat warm olive oil. Hold your hand 6" above the pan, once you can feel the heat it is ready. Add Brussels to the pan, cut side down. Once the pan is filled, add remaining Brussels into pan on top of the cut side down ones. Cook until Brussels begin to caramelize, about 2-3 minutes. Once browned, stir.


Meanwhile, in a small bowl combine sesame oil, honey, chili paste, minced garlic and salt. Whisk to combine. Set aside.




Pour sauce over the Brussels, stir to combine well and reduce to low heat. Cover and cook for 5 minutes. Remove from heat. Stir.

Serve and enjoy!


DONNA'S NOTES: If the Brussels start getting too browned, stir and reduce heat to medium.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing relationship with Star Fine Foods.

4 comments:

  1. Merhabalar, çok güzel ve leziz görünüyor. Ellerinize sağlık.

    Saygılar.

    ReplyDelete
  2. What kind of Chili paste do you prefer?

    ReplyDelete
    Replies
    1. Hi Bushman!

      I use the Gourmet Garden brand that is found in your produce section.

      Enjoy and let us know how it goes.
      Best,

      Donna

      Delete
  3. Never have fresh Brussel sprouts at our stores, can I substitute frozen ones?

    ReplyDelete

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