Brussels Sprouts with Chile and Garlic
In this recipe, dried red chiles add both a bit of heat and their special complex, somewhat raisiny flavor. We like guajillo chiles for their moderate heat and fruity flavor, but you can try other varieties as well, adjusting their quantity according to their spiciness and your preference. For an even easier dish, substitute red pepper flakes for the chiles.
Ingredients:
- 5 garlic cloves
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 dried red chiles, seeds removed and chiles sliced into thin rounds
- Kosher salt and freshly ground pepper
Directions:
Thinly slice 4 of the garlic cloves, and finely grate the remaining 1 clove. Set aside separately.
In a small saucepan over low heat, warm the olive oil. Add sliced garlic and cook, stirring occasionally, until garlic turns golden, about 5 minutes. (Watch carefully to keep the garlic from browning, reducing the heat if necessary.) Remove the pan from the heat and let cool to room temperature. Pour the oil mixture through a fine-mesh sieve into a bowl. Discard the garlic slices and set the oil aside.
Bring a large pot of salted water to a boil. Have ready a large bowl of ice water. Add the brussels sprouts to the boiling water and blanch until bright green but not yet tender, about 2 minutes. Transfer to the ice water and let cool. Drain the brussels sprouts and pat them dry with paper towels.
In a large pot over medium heat, warm the garlic oil. Add the brussels sprouts and cook until golden brown on both sides, about 3 minutes. Add the chiles and grated garlic, toss to combine, and cook for 1 minute more. Season with salt and pepper and serve hot. Serves 6 to 8.
Williams Sonoma Test Kitchen
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