Crispy Brussels Recipe
chipotle honey, pickled red onion, carrot purée, ancho-spiced pepitas
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Ingredients
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Crispy Brussels
Method
Preparation
- 1
Pickled Red Onion
Thinly slice the red onion and place it in a jar. In a pot, combine apple cider vinegar, 1 cup water, and 1 tablespoon of salt. Bring to a boil and pour over the onions. Let sit for at least 30 minutes.
- 2
Carrot Purée
Peel and chop the carrots. Boil them in vegetable broth until tender, about 15 minutes. Drain and blend until smooth. Season with salt to taste.
- 3
Crispy Brussels Sprouts
Preheat the oven to 425°F (220°C). Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and chipotle powder. Spread on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.
- 4
Ancho-Spiced Pepitas
In a dry skillet over medium heat, toast the pepitas until they start to pop. Remove from heat and sprinkle with ancho chili powder and a pinch of salt. Toss to coat.
- 5
Assembly
On a serving platter, spread the carrot purée, top with crispy Brussels sprouts, drizzle with chipotle honey (mix honey with a bit of chipotle powder), and garnish with pickled red onions and ancho-spiced pepitas.
