Labor Day is almost here, and you know what that means – it’s time to gather around and celebrate the last hurrah of summer with the people who mean the most to us. I don’t know about you, but for me, this holiday isn’t just about the long weekend; it’s about creating moments that we’ll cherish long after the leaves start to change.
This is always one of my favorite times of year, and as a staunch ‘delicious but not filling’ appetizer supporter, I considered this the perfect opportunity to combine two of the holiday season’s best features: charcuterie and Christmas.
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
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:
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!
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Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)
- 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
- 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.