Start to finish: 30 minutes
Servings: 4
Brussels sprouts, like many other Brassicas, are delicious deeply charred, when their
vegetal overtones give way to nuttiness and bittersweetness. We employ a couple
techniques to achieve deep, flavorful charring. First, we put a heavy baking sheet on the
oven rack before heating the oven to 500°F. This means that as soon as the sprouts hit
the hot metal, they begin to steam and sizzle. Second, after emptying the halved, oiled
and seasoned Brussels onto the heated baking sheet, we take a minute to make sure
they are all cut side down. This way, the sprouts make good contact with the surface for
even browning. We then roast them face down the entire time—no stirring needed. Be
sure to use a heavy baking sheet, one that can withstand 500°F and will resist warping as
it heats.
If your sprouts are small to medium in size—that is, ¾ to 1 inch in diameter—halve them
lengthwise; larger ones will need to be quartered so they fully cook through. Be sure to
toss the sprouts with the dressing as soon as they’re out of the oven so they soak up the
seasonings.
1½ pounds Brussels sprouts, trimmed and halved if small to medium or quartered if large
(see headnote)
2 tablespoons grapeseed or other neutral oil, divided
Kosher salt and ground black pepper
2 chipotle chilies in adobo sauce, minced
1 tablespoon honey OR agave syrup
2 tablespoons lime juice OR white vinegar OR cider vinegar
¼ cup roasted peanuts, finely chopped
2 tablespoons sesame seeds, toasted
Heat the oven to 500°F with a rimmed baking sheet on the upper-middle rack. In a large bowl,
toss the Brussels sprouts with 1 tablespoon of the oil, 1 teaspoon salt and ½ teaspoon pepper.
Carefully remove the baking sheet from the oven. Empty the sprouts onto the hot baking sheet,
then, using tongs, flip any that are cut side up so they are face down; reserve the bowl.
Return the baking sheet to the oven and roast until the sprouts are spottily charred on top and a
skewer inserted into the centers meets just a little resistance, 12 to 15 minutes. Meanwhile, in
the reserved bowl, whisk together the remaining 1 tablespoon oil, chipotle chilies, honey, lime
juice and ¼ teaspoon salt. When the sprouts are done, immediately scrape them into the bowl.
Sprinkle in the peanuts and sesame seeds, then toss until well combined and evenly coated with
dressing. Taste and season with salt and pepper.