Burnt Brussels Sprouts Recipe

prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. If large, halve or quarter them so pieces are roughly uniform (about 1/2"–3/4" pieces). Pat dry with paper towels.

Preheat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Add the sprouts cut-side down in a single layer (work in two batches if necessary). Let them sear undisturbed 4–6 minutes until the cut sides are deeply browned and blistered. Stir or flip and continue cooking 3–5 minutes until tender-crisp. If pan is sticking, add a splash of water (1–2 tablespoons) and cover briefly to steam, then uncover and allow excess moisture to evaporate so edges crisp again.

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, toss to combine, then remove from heat and transfer to a large bowl to cool slightly while making the remaining components.

While sprouts cook, prepare a wide, heatproof bowl lined with paper towels to drain the fried shallots.

Heat 1 cup neutral oil in a small heavy saucepan over medium heat until it reaches 320–340°F (use a thermometer). If you don't have a thermometer, test by dropping a single thin shallot slice — it should sizzle actively but not brown immediately.

Working in small batches, add thinly sliced shallots and fry, stirring frequently to ensure even color. Fry until golden brown and crisp, about 2–4 minutes per batch depending on thickness. Do not overcrowd the pan.

Use a slotted spoon to transfer fried shallots to the paper towel–lined bowl, sprinkle 1 teaspoon fine sea salt over them while hot, and let cool. Repeat until all shallots are fried. Reserve any remaining oil for other uses or discard when cool.

In a small bowl whisk together 2 tablespoons tamarind paste and 2 tablespoons hot water until smooth and slightly runny. This makes a pourable tamarind concentrate.

Add 2 tablespoons fresh lime juice, 1 tablespoon light soy sauce (or fish sauce for more umami), 1 tablespoon honey or maple syrup, 1 teaspoon chili paste, 1 teaspoon minced garlic, and 1 tablespoon neutral oil. Whisk until emulsified and taste; adjust balance — add more honey if too tart, more lime if too sweet, or more chili for heat.

While the sprouts are still warm, pour the tamarind-chili-lime dressing over them. Toss gently but thoroughly so each piece is coated. The warm sprouts will soak up the dressing and slightly caramelize it.

Fold in about three-quarters of the crispy shallots and half of the sliced green onions, reserving the rest for garnish. Add chopped peanuts and cilantro if using, toss to combine.

Transfer to a serving platter. Sprinkle remaining crispy shallots and the remaining green onions over the top for crunch and freshness. Serve immediately while warm and crisp.

Leftovers: store dressing and sprouts separately in the fridge for up to 2 days; reheat sprouts in a hot pan to re-crisp and toss with fresh shallots before serving.