Oven-Charred Brussels Sprouts with Chipotle Chilies and Pean

• 份量: 4 servings
• 总时间: 30 minutes

配料

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

1/4 cup roasted peanuts, finely chopped

2 tablespoons sesame seeds, toasted

步骤

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.