Oven-Charred Brussels Sprouts with Chipotle Chilies and Peanuts

Steps

1. 1

   Place a heavy rimmed baking sheet on the middle oven rack. Heat the oven to 500°F (260 °C) (260°C (500 °F)), 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.

   Start 30-minute timer
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.