This will be the new favorite side dish on your Thanksgiving table.
Chef Casey Bowthrope, from Harmons, joined us with the recipe.
Crispy Brussels Sprouts with Chile Caramel
Serves 4
Prep Time: 10
Cook Time: 30
Total Time: 40
- 1 tbsp Canola oil, plus more for frying about 8 cups
- 1 small shallot, chopped
- 6 cloves garlic, chopped
- 1 red or green Thai chili, halved (you can serrano or jalapeno)
- 1 tbsp Lemongrass paste
- 1 1" piece of fresh ginger cut into thin slices
- 1/3 cup fish sauce
- ½ cup sugar
- ½ cup water
- 1 lb fresh Brussels sprouts, trimmed and quartered
- Lemon wedges for serving
Heat the 1 tbsp oil in a medium skillet over medium-high. Add shallot, garlic, chile, lemongrass and ginger and cook stirring occasionally until browned 6-8 minutes. Stir in fish sauce, scraping up any brown bits. Stir in sugar and water, and bring to a boil; cook stirring occasionally until reduced by half and thickened, 12-15 minutes. Careful not to let the caramel burn. Strain sauce into a medium bowl, discard solids and let cool.
Pour oil into large Dutch oven or other high sided pan to come up 2 to 3 inches on the sides. Place a thermometer in the oil and heat over medium high until thermometer reaches 350°. Working in batches, fry Brussels sprouts until brown and crisp, about 3 minutes using a slotted spoon transfer to paper towels to drain. Careful, the moisture in the brussels makes it bubble a lot.
Toss drained Brussels sprouts in the sauce to coat and arrange on a platter with the lemon wedges. Drizzle additional sauce over the top.
You can find more recipes at harmonsgrocery.com.
