Imagine transforming the humble Brussels sprout from a boring side dish into a culinary masterpiece that will have your dinner guests begging for the recipe! This Pan Roasted Brussels Sprouts with Thai Chili Orange Glaze is not just a side dish—it's a flavor adventure that combines the crispy caramelization of perfectly roasted sprouts with a tantalizing sweet and spicy glaze that will make your taste buds dance. Whether you're a Brussels sprouts skeptic or a seasoned veggie lover, this recipe is about to change your entire perspective on how exciting and delicious vegetables can be!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- 1/4 cup orange juice
- 1 tbsp Thai chili sauce
- Salt and pepper to taste
Instructions
- Prepare Brussels sprouts by washing thoroughly and trimming the stem ends. Slice each sprout in half lengthwise to ensure even cooking and maximize caramelization.
- Pat Brussels sprouts dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when roasting.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and just starting to smoke.
- Place Brussels sprouts cut-side down in a single layer across the pan. Avoid overcrowding to ensure proper caramelization.
- Season sprouts with salt and pepper. Allow them to cook undisturbed for 5-7 minutes until the cut sides turn golden brown and develop a crispy, caramelized texture.
- Gently flip the Brussels sprouts and cook the other side for an additional 3-4 minutes until they are tender and have a nice golden color.
- In a small bowl, whisk together fresh orange juice and Thai chili sauce to create the glaze. Ensure ingredients are well combined.
- Pour the orange-chili glaze over the roasted Brussels sprouts in the pan. Toss to coat evenly and allow the sauce to reduce and slightly caramelize for 1-2 minutes.
- Remove from heat and transfer to a serving platter. Garnish with optional fresh herbs like cilantro or green onions for added freshness.
- Serve immediately while hot and crispy, allowing the sweet and spicy glaze to complement the roasted Brussels sprouts.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly pat your Brussels sprouts dry before roasting. This is the secret to achieving that irresistible golden-brown caramelization.
- Pan Placement is Key: Use a cast-iron skillet or heavy-bottomed pan to ensure even heat distribution and maximum crispy edges.
- Don't Overcrowd the Pan: Give your sprouts breathing room! Overcrowding leads to steaming instead of roasting, which means goodbye crispy texture.
- The Glaze Timing Matters: Add the orange-chili glaze towards the end of cooking to prevent burning and allow it to reduce into a beautiful, sticky coating.
- Serve Immediately: These Brussels sprouts are best enjoyed hot and fresh, right out of the pan, when they're at their crispiest and most flavorful. Bonus Tip: For an extra layer of flavor, consider adding a sprinkle of toasted sesame seeds or chopped nuts just before serving for added texture and depth!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
