Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

"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."

Gavin Kaysen
Recipe by Cooking Light May 2016

Gallery

Credit: Hector Sanchez Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
19 mins
total:
19 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl, stirring with a whisk; set aside.

    Advertisement
  • 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.

Source

Spoon and Stable, Minneapolis, MN

Nutrition Facts

97 calories; fat 4.8g; saturated fat 2.1g; mono fat 2g; poly fat 0.4g; protein 3g; carbohydrates 13g; fiber 4g; cholesterol 8mg; iron 1mg; sodium 259mg; calcium 44mg; sugars 5g; added sugar 2g.
Advertisement
Advertisement