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Candy & Bitter Roasted Brussels Sprouts

Candy & Bitter Roasted Brussels Sprouts

Recipe Courtesy of Chef Isaac Toups, Toups’ Meatery, New Orleans
(Photograph courtesy of Denny Culbert)

The candy and bitter sauce goes properly not solely with Brussels sprouts however different greens: broccoli, cauliflower, carrots, butternut squash, inexperienced beans—something you may roast in a pan. It’s a sauce that fires on each cylinder in your mouth: It’s candy and bitter, but additionally spicy, salty, gingery, and savory. I’ve even performed with it as a seasoning for beef tartare.

(Serves 4)

1 pound Brussels sprouts (if small, go away entire; if giant, halve or quarter them into 1-inch chunks)
1 tablespoon additional virgin olive oil
½ teaspoon kosher salt
½ teaspoon floor black pepper
Candy & Bitter Sauce (recipe beneath)

Preheat the oven to 400°F. Toss the Brussels sprouts, oil, salt, and pepper in a mixing bowl to season. Prepare in a baking sheet giant sufficient for the sprouts to slot in a single layer. Roast for 20 minutes, till properly charred. Let cool on baking sheet for two minutes. Switch sprouts to a mixing bowl, drizzle with 2 tablespoons sauce and toss till Brussels sprouts are properly coated.

Candy & Bitter Sauce
Makes 1 cup
½ cup soy sauce
½ cup aged sherry vinegar
½ cup cane syrup (or darkish molasses)
½ teaspoon crushed pink pepper flakes
10 cloves garlic, minced
¼ cup (2 ounces) minced recent ginger


  • Warmth all of the substances in a small saucepan over medium warmth till simmering. Cut back the warmth to low and preserve a simmer for 55 minutes, swirling the pan each 5 minutes, till the liquid reduces to about 1 cup.
  • Because it reduces, there can be sugar on the rim that may begin to char, so swirling will take that sugar again into the liquid. It will burn for those who have a look at it incorrect due to all of the sugar, so the swirling is vital.
  • The shelf lifetime of this sauce is longer than human civilization. It’s received a lot salt and vinegar in it, you would drop a uncooked fish in and it could be superb. It’s principally a preservative at this level. What I’m saying: You may make big batches and it’ll preserve for a very long time. So do it.


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