ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramelized Brussels Sprouts with Green Onions and Cilantro

Photo: Hector Sanchez Styling: Heather Chadduck Hillegas  

Hands-on time 19 mins
Total time 19 mins
Yield

Serves 8 (serving size: about 1/2 cup)

"Brussels sprouts are best when caramelized," says Gavin Kaysen. "Tossing the roasted vegetables with rich, salty fish sauce enhances the sweet notes created by the cooking process."

Ingredients

  • 2 1/2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon water
  • 2 1/2 teaspoons fish sauce
  • 1 1/2 teaspoons sambal oelek
  • 1 tablespoon olive oil
  • 1 1/2 pounds Brussels sprouts, quartered
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 (1-inch) piece peeled fresh ginger, minced
  • 1 garlic clove, minced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 97
  • fat 4.8 g
  • satfat 2.1 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 259 mg
  • calcium 44 mg
  • sugars 5 g
  • Est. Added Sugars 2 g

How to Make It

  1. Combine first 6 ingredients in a bowl, stirring with a whisk; set aside.

  2. Heat oil in a skillet over medium-high heat; add sprouts to pan. Cook 4 minutes or until beginning to brown. Stir in butter; cook 4 minutes or until caramelized and crisp-tender. Add shallot, ginger, and garlic to pan; cook 1 minute, stirring constantly. Add lime juice mixture to pan; cook 3 minutes or until syrupy. Stir in green onions and cilantro. Serve immediately.