Maple Chili Brussels Sprouts Recipe
Crispy Brussels Sprouts, Maple Chili Glaze, Sesame Seeds, Pork Belly Lardons
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Ingredients
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Brussels Sprouts
Maple Chili Glaze
Pork Belly Lardons
Garnish
Method
Prepare Brussels Sprouts
- 1
Trim and Halve
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Season
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Cook Pork Belly
- 3
Render Fat
In a skillet over medium heat, add the diced pork belly and cook until crispy, about 5-7 minutes, stirring occasionally. Remove and set aside on paper towels to drain excess fat.
Roast Brussels Sprouts
- 4
Roast
Preheat your oven to 400°F (200°C). Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, turning halfway through, until crispy and golden brown.
Prepare Maple Chili Glaze
- 5
Mix Ingredients
In a small saucepan over medium heat, combine maple syrup, chili paste, soy sauce, minced garlic, and minced ginger. Stir until well mixed and bring to a simmer. Cook for about 5 minutes until slightly thickened.
Combine and Serve
- 6
Toss Everything Together
Once the Brussels sprouts are roasted, transfer them to a large bowl. Drizzle the maple chili glaze over the sprouts and toss gently to coat. Add the crispy pork belly and toss again.
- 7
Garnish
Transfer the glazed Brussels sprouts and pork belly to a serving dish. Sprinkle sesame seeds and chopped green onions on top before serving.
