We are excited to share a dish cooked by middle schoolers Gavi, Ari, and Wesley for their Food Science Main Lesson. It was a class favorite, and we think you’ll love it, too! Crispy, pan fried Brussels sprouts tossed in honey and served with a smoky chipotle-lime aioli. Enjoy!
Ingredients:
2 lbs Brussels sprouts
¾ c. olive oil
3 Tbsp. honey
1 tsp. salt
½ tsp. black pepper
1 tsp. paprika
½ tsp. onion powder
½ tsp. chipotle powder
1 c. mayonnaise
3 limes, juiced, or about 6 Tbsp juice
2 chipotle peppers in adobo, plus 1 Tbsp. of the sauce (or to taste, they’re pretty spicy)
2 garlic cloves, peeled
Instructions:
- Make the chipotle aioli: In a blender or food processor, combine 1 c. mayonnaise, the lime juice, chipotle peppers and sauce, and garlic. Blend until smooth, then season with a pinch of salt. Taste and adjust — add another chipotle for more heat or a squeeze more lime for brightness. Refrigerate until serving.
- Prep the sprouts: Trim the stem ends of the Brussels sprouts and halve each sprout lengthwise. Pat them completely dry with a kitchen towel to make sure they get crispy when you fry them.
- Mix the seasoning blend: In a small bowl, stir together the salt, pepper, paprika, onion powder and chipotle powder. Having the spice blend ready lets you season the sprouts the moment they come out of the oil, while they’re hot enough for the spices to stick.
- Heat the oil: Pour enough of the olive oil in a heavy skillet to reach a depth of about a quarter inch and heat it over medium-high until shimmering, about 350°F.
- Fry the sprouts: Working in batches so that the pan stays hot, cover the bottom of the pan with sprouts, cut side down. Fry undisturbed until the cut faces have browned, 3–4 minutes, then turn and fry 2–3 minutes until the outer leaves are crisp and dark at the edges. Transfer to a paper-towel-lined tray and immediately sprinkle with some of the seasoning blend. Repeat with remaining batches.
- Toss with honey: Transfer the fried, seasoned sprouts to a large bowl, drizzle with 3 tablespoons honey, and toss gently until glossy. The residual heat will thin the honey so it coats every sprout.
- Serve: Pile the sprouts on a platter and serve hot, with the chipotle aioli alongside for dipping (or drizzled over the top). Delicious!