Brussel Sprouts Recipe
Sweet & Spicy Caramel, Arbol Chili, Fresh Squeezed Yuzu Citrus.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Brussels Sprouts
Rinse the Brussels sprouts under cold water, trim the ends, and remove any discolored outer leaves. Cut each Brussels sprout in half lengthwise.
Sauce Preparation
- 2
Make the Sweet & Spicy Caramel Sauce
In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until it dissolves, about 2-3 minutes. Add the Arbol chili powder, soy sauce, salt, and black pepper, and stir until well combined. Continue to cook for an additional 2 minutes until the sauce thickens slightly. Remove from heat and add the fresh yuzu juice, stirring to combine.
Cooking
- 3
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet and drizzle with a little olive oil, salt, and black pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring halfway through.
- 4
Combine and Serve
Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a large serving bowl. Pour the sweet and spicy caramel sauce over the Brussels sprouts and toss gently to coat them evenly. Serve immediately.