Charred Brussels Sprouts with Crispy Chili Oil and Lime
Ingredients
- 1½ poundsbrussels sprouts
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspoonchili flakes
- 4 clovesgarlic
- 1lime
- 1 tablespoonsoy sauce
- ½ tablespoonhoney
Prep
- 01
Trim the brussels sprouts and halve them lengthwise.
- 02
Mince 4 garlic cloves.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Add the brussels sprouts in a single layer. Let them sit undisturbed for 4–5 minutes until deeply browned on the cut side, then toss and cook another 3–4 minutes, stirring occasionally, until tender and charred all over (about 8–10 minutes total).
- 03
Push the brussels sprouts to the side of the pan. Add minced garlic to the empty side and cook for 30 seconds until fragrant.
- 04
Stir in 1/2 teaspoon chili flakes, 1 tablespoon soy sauce, and 1/2 tablespoon honey. Toss everything together and cook for 1 minute.
- 05
Squeeze the lime over the pan, taste, and adjust salt and pepper. Transfer to a plate and serve hot.
Spice Tips
For more heat, increase chili flakes to 3/4 teaspoon or add a pinch of cayenne pepper to the pan with the garlic. If you prefer less spice, reduce chili flakes to 1/4 teaspoon or omit entirely and rely on black pepper for bite. A drizzle of sesame oil after cooking adds richness and nutty depth.
This works equally well as a side or tossed into rice or noodles for a light main. Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet to restore some char.