MAKES 4 SERVINGS
Brussels sprouts are a very versatile ingredient, and they readily absorb other flavors. This recipe relies on the age-old combination of sweet and salty flavors, utilizing a glaze made from reduced orange juice and soy sauce. Thai chile enliven the dish with a pop of heat—but you can remove the chile seeds for a milder result.
1 pound Brussels sprouts, ends trimmed, halved lengthwise
2 tablespoons vegetable or canola oil
1½ cups fresh orange juice
1 Thai or ½ serrano chile, minced
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
1 teaspoon minced shallot
⅛ teaspoon kosher salt
Flaky sea salt, such as Maldon, for serving
1. Position a rack in the center of the oven and preheat the oven to 425°F.
2. Toss the Brussels sprouts and oil in a large bowl. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until browned and tender, about 30 minutes.
3. Meanwhile, make the glaze: Boil the orange juice and chile in a small saucepan over medium heat until reduced to ⅓ cup, 10 to 15 minutes. Take care that the orange juice does not scorch. (The orange juice mixture can also be reduced in a microwave oven on high). Transfer to a small bowl and let cool slightly. Stir in the soy sauce, water, shallot, and salt. (The glaze can be stored at room temperature for up to 4 hours.)
4. Stir the glaze into the sprouts and roast until the glaze reduces slightly, about 3 minutes. Transfer to a serving bowl, sprinkle with the sea salt, and serve immediately.