Description
These delicious brussel sprouts are pan fried until golden brown and tossed with a sweet and spicy sauce. You will never want to cook them any other way!
Ingredients
Units
Scale
- 1 lb. Brussels Sprouts, halved
- 1 - 2 tablespoons olive oil
- 1/3 cup sweet chili sauce *
- 2 tablespoons butter
- 1 teaspoon salt & pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Instructions
- Fill a saucepan 2/3 full of water, add a teaspoon of salt and bring to a simmering boil.
- Wash and trim off the bottom core of the brussels sprouts. Cook them in the saucepan for 4 minutes.
- Drain and dry them on a towel.
- Heat large fry pan over medium heat and add olive oil.
- Fry brussels sprouts cut side down for 3- 4 minutes, turn them over and cook on the other side for another 2 minutes. Turn heat down if they are browning too much. Or if they need more browning, cook for another minute or so.
- Remove brussels sprouts to a bowl. Add the butter to the fry pan and melt over medium low heat. Add the chili sauce and seasonings. Cook for another minute and add the brussels back to pan, stirring to coat with the sauce.
- Serve while warm.
Notes
*For a low carb option, instead of sweet chili sauce, you can use regular unsweetened chili sauce and some sugar substitute to taste.
*Or for another sweet option, try 1/4 cup honey, 1 tablespoon chili powder and 1/4 teaspoon red pepper flakes.
*Fresh brussel sprouts will keep in your refrigerator for up to a week.
*Store leftovers in refrigerator for 3-4 days or freeze for 3-6 months. To reheat, defrost overnight and stir fry in a pan until hot. They won't be as crispy as freshly cooked.