Capital Grille’s Soy Glazed Brussels Sprouts
Serves 4
Ingredients
- For the Brussels Sprouts:
- 12 Ounces brussels sprouts, cut in half
- 2 Ounces thick cut bacon, cut into cubes
- Vegetable or canola oil, for frying
- ¼ Cup soy glaze (see recipe)
- 1 Tablespoon chopped scallion, for garnish
- For the soy glaze:
- 1 Cup hoisin sauce
- 2 Tablespoons dark soy sauce
- 2 Tablespoons honey
- 2 Tablespoons sambal oelek, or to taste
- 1 Teaspoon fresh lime juice
- 2 Tablespoons water
Shopping List
- Brussels sprouts
- Thick cut bacon
- Scallion
- Hoisin sauce
- Dark soy sauce
- Honey
- Sambal oelek
- Lime
Instructions
- For the Brussels Sprouts:
- Bring a large saucepan of water to boil. Add the Brussels sprouts and cook for 3 minutes. Drain and transfer sprouts to a paper towel lined baking sheet to drain completely, set aside.
- Using a large sauté pan over medium heat, cook the bacon until the fat is rendered. Drain fat and remove from heat.
- Using a medium saucepan over medium heat, heat 2 inches of oil to 350 degrees F. Fry sprouts until golden brown and slightly crisp, about 2 minutes. Drain on paper towels.
- Reheat sauté pan with bacon over medium high heat. Add Brussels sprouts and soy glaze. Sauté until evenly coated and hot, about 30 seconds. Transfer sprouts to a serving bowl and sprinkle with scallions.
- For the soy glaze:
- Whisk together all ingredients in a medium bowl until combined. Store refrigerated in an airtight container for several weeks.