Roasted Brussels Sprouts Recipe
calabrian chili, agrodolce, stracciatella
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Ingredients
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Roasted Brussels Sprouts
Calabrian Chili Agrodolce
Finishing & Garnish
Method
Roasted Brussels Sprouts
Preheat and prepare
Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts, remove any yellow or damaged outer leaves, and halve them lengthwise. Pat dry with a towel to remove surface moisture (this helps them brown).
Toss with oil and season
In a large bowl, toss the halved Brussels sprouts with 2 tbsp extra-virgin olive oil, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper until evenly coated.
Roast
Arrange the sprouts cut-side down on a rimmed baking sheet in a single layer, leaving a little space between pieces. Roast in the preheated oven for 20–25 minutes, rotating the pan once about halfway through, until they are deep golden-brown on the cut side and tender when pierced with a fork. If you prefer more char, broil for an additional 1–2 minutes, watching carefully.
Calabrian Chili Agrodolce
Mince shallot
While the sprouts roast, finely mince the small shallot so it breaks down easily into the sauce.
Make the agrodolce
In a small saucepan set over medium-low heat, add 1 tbsp Calabrian chili paste and the minced shallot. Cook gently for 1–2 minutes until fragrant (do not brown). Add 2 tbsp red wine vinegar, 1 tbsp honey, 2 tbsp water, and a pinch of kosher salt. Stir to combine and bring to a gentle simmer. Simmer for 2–3 minutes to meld flavors and slightly reduce. Taste and adjust balance: add a little more honey if too tart or another teaspoon of vinegar if you want brighter acidity. Remove from heat and keep warm.
Finishing & Assemble
Transfer the roasted Brussels sprouts to a serving platter while still hot. Spoon the warm Calabrian chili agrodolce over the sprouts, tossing gently so each piece gets some glaze. If the agrodolce has thickened too much, stir in up to 1 tbsp warm water to loosen.
Tear or spoon 4 oz stracciatella over the top in dollops so it partially melts into the warm sprouts. Scatter 2 tbsp toasted pine nuts over the dish for crunch.
Finish with 1 tsp fresh lemon zest and a light drizzle of 1 tsp finishing olive oil. Sprinkle optional 1 tbsp chopped fresh parsley if using. Serve immediately so the stracciatella is creamy and slightly warm.