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I had no idea I liked brussel sprouts until two years ago. While I’m all about that healthy veggie life, I could never find a brussel sprouts recipe that I enjoyed. They were all buttery, overly steamed..and well…less than enjoyable. My relationship with brussel sprouts changed forever, however, when I went to Eureka! for the first time.
The West Coast chain had just opened up a restaurant in my neighborhood and I was eager to try them out. It was happy hour (hello discounted appetizers), and my waiter suggested I try their claim to fame, their crispy glazed brussel sprouts. After noticing almost every table had ordered these, I took a risk and nervously ordered them. A few minutes later, a sweet smell made its way to my table and I could hardly believe my eyes. Not only did the crispy glazed brussel sprouts smell and look delicious, but they tasted amazing as well.
These crispy glazed brussel sprouts offer the perfect mixture of sweet glaze, slight heat, and charred goodness. Long are the days of chewy brussel sprouts, these were hearty, flavorful and HIGHLY addictive.
They’re so delicious in fact, I wanted to share the recipe with you today! Whether you’re already a brussel sprouts lover or are looking to dip your feet and see if you can learn to love these small green cabbages, this recipe is for you!
These crispy glazed brussel sprouts can be whipped up in under 15 minutes, making them one of my favorite side dishes. Also, if you’d like to cut down even more time, you can make the glazes in advance and store them in your fridge for up to 14 days. In doing so, you just need to heat up a frying pan and add all the ingredients until they’re warmed through.
I’ve been known to make this recipe for appetizers at home, as well as a side dish for Thanksgiving and Christmas gatherings. These crispy glazed brussel sprouts are always a hit, and you’ll love them too!
- 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
- 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.
If you make this recipe, please provide feedback in the comments below! Thanks and happy eats!
Keep cooking! Check out the rest of our copycat recipes HERE!