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Roasted Brussels Sprouts With Maple-Soy Caramel
Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.
👥 8 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400˚. Place 2 lb. brussels sprouts, trimmed, halved, on a large rimmed baking sheet and drizzle with 2 Tbsp. extra-virgin olive oil. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground black pepper. Toss to coat and arrange in a single layer. Roast brussels sprouts until golden brown, crisp, and tender, 20–⏱️ 25 minutes.
. brussels sprouts, trimmed, halved2 lb. extra-virgin olive oil2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspFreshly ground black pepper
2
Meanwhile, cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about ⏱️ 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about ⏱️ 1 minute. Pour into a bowl and let cool slightly.
½ Tbsp. unsalted butter1. heavy cream1 Tbsp. soy sauce1 Tbsp. sriracha2 tsp
3
Transfer brussels sprouts to a platter. Drizzle caramel sauce over to taste, then sprinkle lightly with flaky sea salt and top with 2 scallions, thinly sliced, and toasted sesame seeds. Serve warm or room temperature with lime wedges. Do ahead: Caramel sauce can be made 1 day ahead. Let cool completely; cover and chill. Bring to room temperature before using.
Flaky sea salt
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