Charred Brussels Sprouts Recipe

Prep sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Halve each sprout lengthwise so cut side will contact the pan for maximum char. If some sprouts are large, quarter them so pieces are uniform in size.

Place halved sprouts in a large bowl. Toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add sprouts cut-side down in a single layer. Work in batches if necessary to avoid overcrowding.

Cook without stirring for 3–5 minutes until the cut sides are deeply browned and charred in spots. Flip the sprouts and cook 2–3 more minutes until tender when pierced with a fork but still slightly crisp. Remove from heat and transfer to a bowl.

In a small bowl or jar combine 2 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon adobo chile paste (or sriracha), 1 teaspoon ground cumin, 1 teaspoon finely grated garlic, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Whisk or shake while slowly streaming in 3 tablespoons neutral oil until the dressing emulsifies and becomes slightly thicker. Stir in 2 tablespoons finely chopped cilantro. Taste and adjust seasoning: add more honey if too tart, more lime if too mild, or a pinch more salt as needed.

Reserve about 1 tablespoon of the vinaigrette for drizzling at the end; toss the remaining warm charred Brussels sprouts with the rest of the dressing so they absorb the flavors.

If using store-bought puffed brown rice, lightly toast it for extra crunch: heat 1 teaspoon unsalted butter or neutral oil in a small skillet over medium heat, add 1/2 cup puffed brown rice and toast, stirring, 1–2 minutes until fragrant. Season with 1/4 teaspoon sea salt. Remove from heat and cool slightly.

If you have unpuffed brown rice and want to puff it: heat a dry skillet over high heat, add very small handfuls of parboiled brown rice and toss continuously until grains pop (this can be inconsistent at home). Using ready-made puffed rice is recommended for reliable results.

Transfer dressed Brussels sprouts to a serving platter. Sprinkle the toasted puffed brown rice evenly over the top to provide a crunchy contrast.

Drizzle the reserved tablespoon of chili-lime vinaigrette over the assembled sprouts and garnish with remaining cilantro leaves. Serve with lime wedges on the side for extra brightness.

Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; re-crisp the puffed rice separately and add just before serving.