Sambal Butter Brussels Sprouts

Put away all other brussels sprouts recipes, because this is the one to rule them all for this festive season! Roasted brussels sprouts, tossed in a rich, spiced sambal butter, before it’s then topped with a flurry of parsley and a squeeze of lemon. It’s simple, festive, and chock full of flavor for any Christmas spreads. Don’t believe us? Give it a try!

SERVES TIME

3-4 30 Mins

INGREDIENTS

1½ lb brussels sprouts, halved
2 tbsp neutral oil
2 tbsp Homiah Sambal Chili Crunch (Original or Seaweed flavor)
3 tbsp unsalted butter, softened at room temperature
Juice of ¼ lemon
1 stalk parsley or cilantro, roughly chopped

METHOD

Heat an oven to 400°F.
In a large bowl, toss the brussels sprout halves with the neutral oil, and lay them out on a large baking tray. Roast the sprouts in the oven for 10 minutes, toss them around with a spoon or spatula, and roast for another 10 minutes. The sprouts should be nicely browned and tender at this point.
While the brussels sprouts are cooking, combine the Homiah Sambal Chili Crunch and softened butter in a bowl, and stir until well-mixed.
When the sprouts are done, heat the sambal butter in a large pan or skillet until it starts to bubble. Transfer all the sprouts into the pan and saute for 2-3 minutes, mixing and tossing the sprouts constantly so they don’t burn.
When done, serve the sprouts on a plate, top with lemon juice and chopped parsley, and enjoy!

SHOP INGREDIENTS