Charred Brussels Sprouts with Crispy Chili Oil and Lime
Ingredients
- 1½ poundsbrussels sprouts
- 3 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- ½ teaspoonchili flakes
- 4 clovesgarlic
- 1lime
- 1 tablespoonsoy sauce
- ½ teaspoonhoney
Prep
- 01
Trim brussels sprouts and halve them lengthwise.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add brussels sprouts in a single layer, cut-side down. Let them sit undisturbed for 5-7 minutes until deeply browned and charred. Don't stir — you want a dark, caramelized crust.
- 03
Stir and cook for another 5 minutes until the sprouts are tender and golden on multiple sides. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper.
- 04
Push sprouts to the side of the pan. Add 1 tablespoon olive oil, the minced garlic, and 1/2 teaspoon chili flakes to the empty side. Cook for 1 minute until fragrant.
- 05
Toss everything together. Add 1 tablespoon soy sauce and 1/2 teaspoon honey, stir well, and cook for 30 seconds.
- 06
Remove from heat. Squeeze the lime juice over everything, toss, and taste. Adjust salt and heat to preference.
- 07
Transfer to a plate and serve hot or warm.
Spice Tips
For extra heat, increase chili flakes to 3/4 teaspoon or finish with a pinch of cayenne. For milder palates, reduce chili flakes to 1/4 teaspoon. A drizzle of sriracha or hot sauce on the finished dish adds another flavor dimension.
This recipe works best with medium to large brussels sprouts. If using smaller ones, reduce cooking time slightly. Leftovers reheat beautifully in a 375°F oven for 5 minutes.