John Myers
Glazed Spicy Brussels Sprouts
The perfect glazed spicy brussels sprouts recipe with a picture and simple step-by-step instructions.
- 500 g Cauliflower
- 1 tbsp Butter
- Neutral oil
- 1 Red Chilli pepper, pitted and finely chopped
- 2 Garlic cloves, finely chopped
- 2 tbsp Ketjap Manis
- 2 tbsp Lime juice, freshly squeezed
- 1 tsp Walnut oil
- Salt
- Clean the Brussels sprouts and then blanch them in boiling salted water for about 5 minutes, then drain and rinse under cold running water. Then cut the Brussels sprouts in half.
- Heat the butter with a little oil in a pan and then fry the halved Brussels sprouts in it really hot, a few roasted aromas are definitely welcome. Then put the stove on the lowest flame, add the chilli and garlic and cook for about 3 minutes.
- In the meantime, stir the Ketjap Manis with the walnut oil and the lime juice and then add to the Brussels sprouts and glaze the Brussels sprouts with it – toss the Brussels sprouts in the marinade until it has wrapped around the Brussels sprouts like a film. Then add a little salt and serve.
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