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5 from 3 votes

Chipotle Brussels Sprouts Recipe

Servings: 6
Author: Pamela

Ingredients

  • 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.