Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that honestly makes me want to stand over the stovetop and finish them all by myself.

The real star of this dish is the balance of sweet and spicy in the chili caramel glaze: a beautiful golden color and rich, nuanced flavor that pairs perfectly with the roasted brussels sprouts. The sweetness is cut by the kick of chili without being overpowering. Loosely inspired by Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette, this recipe is perfect for Christmas Eve dinner or Christmas Day, pairing beautifully with turkey, beef or ham.

If you, or someone you know doesn’t care for Brussels sprouts, try making them this way and then report back to me. These just might convert them.

Watch Me Make My Chili Caramel Brussels Sprouts

If you’re in need of some more holiday ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Chili Caramel Brussels Sprouts

Step 1. Heat a frying pan over medium heat and add 1 tablespoon of the oil.

Step 2. Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them.

Step 3. Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.

Step 4. Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.

Step 5. Add sriracha, fish sauce and lime juice and whisk further to combine.

Step 6. Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce.

Step 7. Serve immediately.

Step 8. Enjoy!

What Else Can I Use?

  • Another high-smoke point oil can be used in place of the coconut oil, such as avocado or vegetable oil
  • Instead of coconut sugar, use brown sugar or white granulated sugar
  • If you don’t have fish sauce, use soy sauce
  • Some pomegranate seeds tossed after cooking makes for an even more obvious holiday side dish
  • Try this technique with large cauliflower florets as well, just be mindful they won’t take quite as long to cook

These Chili Caramel Brussels Sprouts are special because:

They’re a fast and delicious addition to any dinner party

They pack a flavor punch but aren’t overpowerinng

They’re guaranteed to make a brussels sprouts hater stop in their tracks

More Christmas Ready Recipes:

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)

Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

Easy Vegan Eggnog

Frosted Gingerbread Blondies (Gluten-Free, Dairy-Free, Grain-Free)

If you make my Chili Caramel Brussels Sprouts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Featuring a stunning umami glaze and picture perfect caramelization that makes this the perfect side for your Christmas Eve dinner
5 from 1 vote
Prep Time 2 mins
Cook Time 10 mins
Course Dinner, Side Dish
Cuisine American
Servings 4 As A Side
Calories 106 kcal

Ingredients
  

  • 2 Tablespoons Coconut oil
  • 3/4 pound Brussels Sprouts trimmed and halved
  • 1⁄4 teaspoon Kosher salt
  • 1 tablespoons Sriracha
  • 1 Tablespoon Coconut sugar or brown sugar
  • 1 teaspoon Fish sauce
  • Juice from 1⁄2 of a lime

Instructions
 

  • Heat a frying pan over medium heat and add 1 tbsp of the oil.
  • Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning.
  • Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
  • Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.
  • Add sriracha, fish sauce and lime juice and whisk further to combine.
  • Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.

Nutrition

Calories: 106kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 8364mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 647IUVitamin C: 75mgCalcium: 42mgIron: 1mg
Keyword Brussels sprouts, caramel, chili
Tried this recipe?Let us know how it was!

Related Posts

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. […]

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery. I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand and crave that fresh, bright flavor only a salad can bring.



4 thoughts on “Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)”

    • Jennifer,
      I love the way you think! The air fryer really does come in handy, doesn’t it? You’d have to be careful of the cook time to ensure you don’t dry out the sprouts, but worth experimenting with.
      Let me know how it goes!
      Kat.

    • This is what I love to hear, Kathy!!
      So glad you enjoyed them – they’re so moreish 😉
      Kat.

Comments are closed.