1 ½ pounds medium Brussels sprouts, ends trimmed and halved
Kosher salt
2 Tablespoons avocado oil or unrefined, cold-pressed extra-virgin olive oil, plus more as needed
Sea salt and freshly ground black pepper to taste
3 Tablespoons Sir Kensington’s chipotle Fabanaise (or other high-quality chipotle mayonnaise)
juice ½ lime
Instructions
Bring a large saucepan of water to a boil. Add a heaping Tablespoon of kosher salt and the halved Brussels sprouts. Set your timer for 6 minutes (4 minutes for small sprouts, 7 minutes for large).
In the meantime, prepare a kitchen towel on a large rimmed baking sheet. After the sprouts have been in the water for 6 minutes, either drain them in a colander or remove them from the water with a slotted spoon. Transfer them to the towel to drain very well.
Go put on an apron if you are not wearing one, so any splattering doesn’t mess up your outfit. Heat a large, heavy-bottomed skillet over medium heat (cast iron is the way to go here.) If you do not have a large skillet, divide the oil evenly amongst 2 medium skillets, or sear the sprouts in 2 batches, adding oil between batches as needed.
When the oil is warm but not smoking, add sprouts in one layer. You want a thin layer of oil. Too much oil and they won't get crispy. Sprinkle generously with sea salt and freshly ground black pepper to taste.
Allow the sprouts to brown without burning and then turn to brown on the other side. Cook until crispy on both sides.
Transfer to serving bowl or platter and toss with Fabanaise, lime, and season with salt and pepper.
Recipe by Pamela Salzman at https://pamelasalzman.com/chipotle-brussels-sprouts-recipe/