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Spicy Brussels Sprouts
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Prep
15 minutes
Cook
5 minutes per serving
Total
20 min
Serves
6 servings
Crispy outside, tender through the middle, and coated in chipotle with a little char from the pan, these are not the soggy Brussels sprouts you grew up eating. Blanching first, then finishing fast and hot, is the reason they work.
Ingredients
- 1.2 kg (2¾ lb) Brussels sprouts
- Chipotle puree (about 1 tbsp per serving)
- Canola oil
- Salt and black pepper to taste
Instructions
- 1Trim the base off each Brussels sprout and remove any outer leaves that are yellow or loose. Cut each sprout in half lengthwise.
- 2Bring a large pot of salted water to a boil. Blanch the sprouts for 20 seconds. Drain immediately and spread on a sheet tray to cool.
- 3For each serving: heat a sauté pan over high heat with a splash of canola oil.
- 4Add 170 g (6 oz) of blanched sprouts to the hot pan. Cook for about 3 minutes, without moving too much, until the cut sides are dark and charred.
- 5Add 1 tbsp chipotle puree. Toss to coat.
- 6Season with salt and pepper and serve immediately.
Cook's Note
Get the pan very hot before the sprouts go in, if it's not hot enough, they steam in the pan instead of charring and the texture is soft. High heat and no crowding is the whole game here.
Best Served With
Grilled or braised proteins, tacos, or as a standalone side.
Why This Recipe Works
Blanching softens the sprouts just enough so that a very short, very hot sauté finishes them through without burning the outside. The cut surface makes the most contact with the hot pan, which is where all the charring happens.
Make It Yours
- Finish with a squeeze of lime and a little queso cotija.
- Add a few slices of crispy pancetta or bacon at the end.
Leftover Strategy
Blanched sprouts keep refrigerated for 2 days before finishing. Don't store after the chipotle is added, reheat just the blanched sprouts and sauce fresh.
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Pairing
Works as a side dish, pairings depend on the main.