Roasted Brussels Sprouts with Chile Caramel

Roasted Brussels Sprouts with Chile Caramel

from The Martha Stewart Show

Ingredients:

• 3 large red medium–hot chiles, thinly sliced crosswise
• 2 tablespoons freshly squeezed lime juice, plus more as needed
• 2 tablespoons fish or soy sauce, plus more as needed
• 7 ounces palm sugar*
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon white miso (optional)
• 2 pounds Brussels sprouts, outer leaves removed, quartered lengthwise
• 1/2 cup olive oil
• 2 teaspoons coarse salt

Directions:

1. In a small bowl, mix together chiles, lime juice, and fish/soy sauce; set aside.
2. Place palm sugar* and 3/4 cups water in a medium saucepan; place over high heat and bring to a boil. Reduce heat and cook until mixture is a dark caramel color and reaches 310 degrees on a candy thermometer, about 15 minutes. Stir in chile mixture until dissolved. Remove from heat and stir in cilantro and miso, if using; add additional fish/soy sauce and lime juice, if desired. Set caramel mixture aside.
3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
4. Place brussels sprouts in a large bowl and toss with olive oil and salt to combine. Place brussels sprouts cut-side down on prepared baking sheet. Transfer to oven and bake until leaves are dark brown, 8 to 10 minutes.
5. Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.

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