Capitalizing on the growing popularity of Brussels sprouts, Joshua Ingraham tossed them in a glaze featuring honey, melted butter, fresh lemon juice and Lee Kum Kee® Chiu Chow Style Chili Crisp Oil. “The trend for heat keeps expanding, pushing people out of their comfort zone,” he notes. “That’s what makes the chili crunch so absurdly good. The texture unlocks this extra sensorial experience that is rather addicting. The glaze on the sprouts seals the deal to turn a rather mundane mini cabbage into a flavor explosion.”
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