Pan-seared Brussels sprouts become deeply caramelized when they are seared in a cast-irPan Seared Brussels Sprouts with Soy Glaze and Chileson pan on the stove top. Finish them in a hot oven to make them perfectly crisp-tender. The stray leaves become browned and crispy-crunchy in the oven for an added bonus. These are tossed in a sweet-savory soy glaze and get a kick of spice from slices of fresh red serrano chiles.
3 to 4 tablespoons extra-virgin olive oil (enough to cover the bottom of the skillet well)
1 pound Brussels sprouts, trimmed and halved
5 cloves garlic, peeled
2 red chiles (serrano or jalapeño), thinly sliced
Freshly ground black pepper
2 tablespoons lower-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
- Preheat the oven to 400ºF.
- Heat the oil in a large cast-iron skillet over medium-high heat. When the oil begins to shimmer, place the sprouts in the pan in a single layer, cut-side down. Add the garlic cloves and chile slices in between the sprouts. Season with salt and pepper.
- Cook without stirring or turning until the sprouts are well browned on the bottom. Using tongs, turn the sprouts over so that the cut sides are up.
- Transfer the skillet to the oven. Roast, stirring occasionally if needed, for about 10 minutes, until the sprouts are browned and tender and the stray leaves are crisp.
- While the sprouts are in the oven, stir together the soy sauce, brown sugar, and vinegar in a small saucepan and heat over medium heat, stirring frequently, until thickened to a glaze. Remove from the heat.
- As soon as the sprouts come out of the oven, add the soy sauce glaze to the skillet and stir to coat the sprouts well. Serve immediately.