Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts
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Crispy Roasted Brussel Sprouts With Chilli Caramel And Peanuts
Ingredients
800g large Brussels sprouts, cut in half
¼ cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes, to season
1/3 cup roasted peanuts, roughly chopped
¼ bunch coriander sprigs to garnish
Chili-Caramel Sauce:
½ cup palm or brown sugar
1-2 tbs water
¼ cup Coles white wine vinegar
2 cloves garlic, crushed
2 long red chilli, seeded, finely chopped
1 tbs fish sauce
Juice of 1 lime
Method
Pre heat the oven to 190 degrees.
Toss the Brussels sprouts in oil and a pinch of sea salt and spread onto a lined oven tray. Roast for 30 minutes, or until dark in colour and crispy on the outside.
Meanwhile place the sugar and water into a pot over a medium heat. Bring up to the boil to dissolve the sugar. Turn down to a simmer and add in the vinegar, garlic, chilli and fish sauce. Continue to simmer for 5-6 minutes, or until slightly syrupy and glossy. Add in the lime juice and taste for a balance of sweet, sour and salty. Spoon
To serve toss the Brussels sprouts in the chilli caramel and place onto a serving platter. Scatter with peanuts and coriander to garnish.
Recipe by Courtney Roulston
