Crispy Brussels Sprouts with Chili Peppers in the Oven
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 163, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 15 G., fiber 7 G., cholesterol 0 mg, sodium 425 mg, sugar 4 G.
Calories 163, total fat 11 G., saturated fats 2 G., proteins 6 G., carbohydrates 15 G., fiber 7 G., cholesterol 0 mg, sodium 425 mg, sugar 4 G.
After trying this side dish, even those who don't like Brussels sprouts will ask for more! It's all about the delicious golden brown crust on each head. To achieve this, quickly fry the Brussels sprouts in a pan with olive oil, then finish cooking them in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g Brussels sprouts, peeled and cut in half lengthwise at the root
- 3 tablespoons extra-virgin olive oil
- Coarse salt
- 2 tsp dried mild chili flakes, such as ancho or Aleppo
- 1 teaspoon lemon zest + juice of half a lemon
- Sea salt flakes for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Heat a large cast iron skillet over medium-high heat.
- In a large bowl, toss the Brussels sprouts with 2 tablespoons of oil. Sprinkle with 1 teaspoon of salt.
- Place the Brussels sprouts, cut-side down, in the pan and cook for 2–3 minutes. Do not stir. If necessary, cook in two batches, transferring the first batch to a plate. Once the sprouts are golden brown, transfer them to a baking sheet and roast in the oven for 5 minutes.
- Remove and toss with chili flakes and the remaining 1 tablespoon oil. Bake until softened, 6–7 minutes.
- As soon as you remove the Brussels sprouts from the oven, sprinkle them with lemon zest and squeeze the juice of half a lemon over them. Toss well. Sprinkle with sea salt and serve.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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