Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)
Serves 4
2 mins prep
10 mins cook
0 mins total
Featuring a stunning umami glaze and picture perfect caramelization that makes this the perfect side for your Christmas Eve dinner
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Heat a frying pan over medium heat and add 1 tbsp of the oil.
Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning.
Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.
Add sriracha, fish sauce and lime juice and whisk further to combine.
Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.
