Oven-Charred Brussels Sprouts with Chipotle Chilies and Peanuts

Ingredients

• 2 lb Brussels sprouts (Trimmed; halve small to medium sprouts lengthwise and quarter larger sprouts.)
• 3 tbsp Extra-virgin olive oil (Divided between the sprouts and dressing.)
• 2 Chipotle chiles in adobo sauce (Finely chopped; use more or less to taste.)
• 1 tbsp Adobo sauce (From the can of chipotle chiles.)
• 2 tbsp Fresh lime juice
• 1 tbsp Honey (Balances the bitterness and heat.)
• 1 clove Garlic (Finely grated or minced.)
• 0.5 cup Roasted peanuts (Coarsely chopped; salted or unsalted.)
• 1 tsp Kosher salt (Plus more to taste.)
• 0.25 tsp Ground black pepper (Plus more to taste.)

Steps

1. 1

   Place a heavy rimmed baking sheet on the middle oven rack. Heat the oven to 500°F (260°C), allowing the baking sheet to heat with the oven. Use a sturdy sheet that can withstand the high temperature without warping.

2. 2

   In a large bowl, toss the trimmed Brussels sprouts with about 2 tablespoons of the olive oil, the kosher salt, and black pepper. Make sure the sprouts are evenly coated; arrange small and medium sprouts as halves and quarter larger sprouts so they cook through.

3. 3

   In a separate small bowl, whisk together the remaining olive oil, chopped chipotle chiles, adobo sauce, lime juice, honey, and garlic. Taste and adjust the seasoning if needed; set the dressing aside.

4. 4

   Carefully remove the hot baking sheet from the oven. Immediately pour the seasoned Brussels sprouts onto it in a single layer.

5. 5

   Using tongs, turn every sprout so its cut side is directly against the hot baking sheet. Leave space between the pieces so they roast rather than steam.

6. 6

   Return the baking sheet to the oven and roast for about 25 to 30 minutes without stirring, until the cut surfaces are deeply charred and the sprouts are tender when pierced with a knife.

7. 7

   Transfer the hot Brussels sprouts to the bowl with the dressing immediately after removing them from the oven. Toss thoroughly so the sprouts absorb the chipotle-lime seasoning.

8. 8

   Add the chopped peanuts, toss once more, and serve hot.

Notes

The source emphasizes preheating a heavy rimmed baking sheet at 500°F and arranging the sprouts cut-side down for the entire roast; do not stir during roasting. Toss with the dressing as soon as the sprouts come out of the oven. Small to medium sprouts are approximately ¾ to 1 inch in diameter; quarter larger sprouts so they cook through. The ingredient quantities are reconstructed because the accessible source excerpt is paywalled and does not display the full ingredient list.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• roasted
• high-heat
• charred
• spicy
• fall