Sweet-And-Sour Brussels Sprouts
Sweet-And-Sour Brussels Sprouts
I don’t think many people these days need to be convinced that roasted Brussels sprouts are amazing. That said, glazed Brussels sprouts are even better. Cooked until tender and caramelized, then glazed in a spicy-sweet sauce, these Brussels sprouts are incredibly addictive to eat. Despite being glazed in sauce, the Brussels still get crispy and lightly charred, and the sauce gets reduced until sticky and sweet. These make a great side dish, but also a better-for-you bar or cocktail snack, like they do at Prune restaurant in New York, where they set out a bowlful of plain sprouts with toothpicks for stabbing.
Ingrediënten
- ¼ cup Thai sweet chili sauce
- 2 tablespoons black vinegar or balsamic vinegar
- ½ teaspoon hot sauce such as Tabasco
- 8 ounces Brussels sprouts trimmed (large sprouts halved)
- 2 small shallots cut into ¼-inch-thick slices
- Kosher salt and freshly ground black pepper
- 2 teaspoons lightly packed fresh cilantro leaves
Instructies
- In a large bowl, whisk together the chili sauce, vinegar, and hot sauce.
- Add the Brussels sprouts and shallots, season with salt and pepper, and toss to combine.
- Scrape the Brussels sprouts and sauce into a 7-inch round cake pan insert, metal cake pan, or foil pan.
- Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the Brussels sprouts are tender and the sauce is reduced to a sticky glaze, about 20 minutes.
- Remove the pan from the air fryer and transfer the Brussels sprouts to plates.
- Sprinkle with the cilantro and serve warm.
