Uchiko Brussels Sprouts With Lemon Chili Recipe 415 Recipes

CRISPY CHILI BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat. Toss the Brussels sprouts in a large bowl with 2 tablespoons of the oil. Season with 1 teaspoon salt.
• Place the sprouts cut side down in the skillet and let brown, 2 to 3 minutes. (Don't crowd the sprouts, if you have to, brown in 2 batches, removing the first batch to a plate.) Once the sprouts are browned, toss in the skillet and roast in the oven for 5 minutes. Remove and toss with the chili flakes and the remaining tablespoon of the oil. Roast until tender, 6 to 7 minutes. As soon as the sprouts are out of the oven, sprinkle with the lemon zest and squeeze the lemon half over the top. Toss well. Sprinkle with flaky sea salt and serve.

LEMON-BUTTER BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

Steps:

• In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
• Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

UCHIKO BRUSSELS SPROUTS WITH LEMON & CHILI RECIPE - (4.1/5)

Steps:

• Combine lemongrass, garlic, shallot, ginger and Thai chili in a medium saucepot over medium heat and cook to caramelize. Add herbs and stir. Deglaze pan with fish sauce and add 1 cup water and sugar and cook until reduced by half, about 30 minutes. Strain and let cool. While fish sauce mixture is reducing, combine fish sauce, sugar, vinegar, garlic, leeks, Korean chili flakes, salt and 1/2 cup water in a medium saucepot. Simmer for about 20 minutes. Cool and then puree in a blender. Heat peanut oil in a large saute pan over medium-high heat. Add sprouts to hot oil and fry for three minutes. Remove with a spider strainer and place on a paper towel to absorb some of the liquid. Place sprouts in a large bowl and toss with 1/2 cup of prepared fish sauce, 1/2 cup prepared chili sauce and lemon juice. Serve in a bowl lined with parchment paper.