Brussels Sprouts Recipe

Peel and thinly slice the red onion into rings or half-moons about 1/8 inch thick. Place sliced onion in a heatproof bowl or jar.

In a small saucepan, combine 1 cup rice vinegar, 1 tablespoon sugar, 1/2 teaspoon salt and 1 cup hot water. Stir until sugar and salt dissolve and bring just to a simmer.

Pour the hot pickling liquid over the sliced onions, pressing them down so they are fully submerged. Let sit at room temperature for at least 20 minutes for a quick pickle, or refrigerate for up to 24 hours for mellower flavor. Drain before using.

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If large, halve or quarter them so pieces are roughly 1 to 1 1/2 inches across for even cooking.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.

Toss the prepared Brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper in a bowl until evenly coated.

Spread the sprouts in a single layer on the baking sheet cut-side down where possible. Roast for 18–22 minutes, stirring or shaking the pan once halfway through, until deep golden brown and tender when pierced with a fork.

While the sprouts roast, make the dressing: in a small bowl whisk together 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon rice vinegar and 1 teaspoon Dijon mustard until emulsified. Taste and adjust honey or lime for desired sweet-tart balance.

When sprouts are done, transfer them to a serving bowl. Drizzle about half the dressing over warm sprouts and toss gently to coat. Reserve remaining dressing to finish.

Thinly slice the Fresno chili into rounds, removing seeds if you prefer less heat. Use 1/2 to all of the chili per taste.

Drain the pickled onions well and scatter them over the dressed Brussels sprouts.

Add the sliced Fresno chili and toasted sliced almonds (if using), toss gently to combine, then spoon the remaining dressing over the top for extra brightness.

Finish with a sprinkle of fresh cilantro leaves if desired, and an extra pinch of flaky salt. Serve warm or at room temperature.