Eureka! Crispy Glazed Brussel Sprouts Recipe

Ingredients

1 cup Brussel Sprouts (ends trimmed and quartered)

3 tablespoons canola or sunflower oil

4 tablespoons Orange-Chili glaze (recipe below)

1 tsp Chimichurri (recipe below)

1 tsp chopped macadamia nuts - or more to preference

Orange-Chili Glaze

1 cup no-pulp orange juice

6 tablespoons Mae Ploy sweet chili

2 tablespoons Sambal chili paste

Chimichurri Sauce

1/4 cup parsley, chopped fine

1/4 cup olive oil

2 tablespoons cilantro, chopped fine

2 tablespoons red onion, diced

2 tablespoons red wine vinegar

1 teaspoon chili flakes

2 teaspoons minced garlic

dash of salt and pepper

Directions

Prepare the orange-chili glaze by placing orange juice in a medium sauce pot over medium heat until it reduces in half. Add the sweet chili and cook for another five minutes, stirring occasionally. Remove from heat, then add the Sambal chili paste. Stir to combine, then set aside.

Prepare the chimichurri sauce by combining all ingredients in a small bowl. Set aside.

Heat oil in a skillet over medium-high heat. Add brussel sprouts and fry for 2-3 minutes, or until you notice them slightly char. Reduce heat to medium-low, and add the warm orange-chili glaze. Stir to combine the ingredients. Remove from heat.

Drizzle the brussel sprouts with the chimichurri sauce and sprinkle with the chopped macadamia nuts. Serve warm.

*Store extra orange-chili and chimichurri sauce in the fridge for up to 14 days.