Brussel Sprouts Recipe

Prepare sprouts

Trim the stem ends of 1 lb Brussels sprouts, remove any loose or yellow outer leaves, and halve each sprout through the stem. If sprouts are large, quarter them so pieces are similar in size.

Cook sprouts

Heat 2 tbs neutral oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add the Brussels sprouts cut-side down in a single layer (work in two batches if needed). Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cook without moving for 4–6 minutes until deeply browned on the cut side, then stir and continue to cook 3–4 minutes until tender-crisp and nicely caramelized. Remove from heat and transfer to a plate.

Finish & plate

Place the cooked Brussels sprouts on a serving platter. Drizzle the tangy fish-caramel glaze over the hot sprouts (see glaze directions). Scatter the mild red bell pepper (thinly sliced into 1/8" strips, about 1/2 cup) and the crispy wonton strips (1 cup) over the sprouts. Sprinkle toasted seeds. Serve with lime wedges and lime aioli on the side or lightly dotted over the sprouts.

Make caramel base

In a small heavy saucepan, combine 3 tbs granulated sugar and 2 tbs water over medium heat. Swirl the pan gently (no stirring with a spoon) as the sugar dissolves and then browns. Watch closely — when the mixture turns a deep amber (about 4–5 minutes), immediately remove from heat.

Add flavorings

Carefully add 1 tbs rice vinegar (mixture will sizzle) and 1 tbs fish sauce; stir to combine. Return to very low heat, then add 1 tbs fresh lime juice, 1 tsp minced garlic, 1/2 tsp light soy sauce, and 1/4 tsp crushed red pepper flakes. Simmer on low for 30–60 seconds until glossy and slightly thickened. Taste and adjust: add a few drops water if too thick, or another 1/2 tsp lime juice if you want more tang. Set aside.

Safety note

Be careful when combining vinegar with hot caramel — add slowly and stand back as it will steam and bubble.

In a small skillet over medium heat, melt 1/2 tsp butter or warm 1/2 tsp neutral oil. Add 2 tsp sesame seeds and 2 tsp pumpkin seeds and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden. Remove immediately to a small bowl, season with a 1/4 tsp pinch of salt, and let cool.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbs fresh lime juice, 1 tsp lime zest, 1/2 tsp minced garlic, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until smooth. Taste and adjust salt or lime. Chill until ready to serve.