BRUSSEL SPROUTS recipe served on a plate, by Pekin the Chef
Jul 28 2026
Restaurants›Jake's Del Mar›Brussel Sprouts Recipe

Brussel Sprouts Recipe

Inspired by Jake's Del Mar
Time45m
Serves4

shishito peppers, calabrian chili chimichurri, lemon, black garlic aioli, parmesan

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Ingredients

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SET SAIL

Method

SET SAIL

1

Prep and oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.

2

Prepare vegetables

Trim the Brussels sprouts, remove any tough outer leaves, and cut them in half. Rinse and pat dry the shishito peppers.

3

Season sprouts

In a large bowl, toss Brussels sprouts with olive oil (2 tbsp), sea salt (1 tsp), and black pepper (0.5 tsp) until evenly coated.

4

Roast base

Spread the Brussels sprouts in a single layer on the prepared sheet. Roast for 15 minutes to start tenderizing and browning.

5

Add peppers and continue roasting

Remove the sheet from the oven, add shishito peppers among the sprouts, and roast for another 8–12 minutes, until both are blistered and tender.

6

Lemon zest and juice

Zest the lemon over the hot vegetables, then cut the lemon in half and squeeze the juice evenly over the mixture.

7

Sauce finish

Drizzle calabrian chili chimichurri (3 tbsp) over the roasted vegetables and toss gently to coat.

8

Finish with aioli and parmesan

Dollop or drizzle black garlic aioli (3 tbsp) over the dish. Scatter grated parmesan (0.25 cup) on top while hot so it lightly melts.

9

Serve

Taste and adjust seasoning with additional salt if needed. Serve warm, with optional extra lemon wedges on the side.