BRUSSEL SPROUTS IN VIETNAMESE RECIPES
CHILE-MARINATED PORK WITH SAVORY BRUSSELS SPROUTS RECIPE ...
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels sprouts.
Provided by Rhoda Boone
Total Time 1 hours our 15 minutesinutes
Cook Time 45 minutesinutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
- In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
- On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
- Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
- Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
- To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
- Chile marinade and fish sauce vinaigrette can be made one day in advance.
CRISPING LID CRISPY BRUSSELS SPROUTS WITH CRISPLID ...
Brussel sprouts always make a great appetizer or side dish to a meal. They are super easy to make, especially using the CrispLid. All you need is olive oil, salt, and black pepper and you will have crispy-on-the-outside and tender-on-the-inside sprouts!
Provided by Caroline Chambers
Total Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix Brussels sprouts, oil, salt, and black pepper together in a bowl. Spray CrispLid fryer basket with cooking spray and add Brussels sprouts to the basket. Place CrispLid trivet in the inner steel pot of pressure cooker and put fryer basket on the trivet. Set CrispLid on top of inner steel pot and plug in. Set to 400°F (200°C) and cook Brussels sprouts until browned and crispy, 10 to 15 minutes. Transfer crispy Brussels sprouts to a serving platter.
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From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
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