Charred Brussels Sprouts with Balsamic, Currants and Garlic Aioli

By Sprig Originals ✓ · cooked up in Sprig

A tapas-bar side that earns its price tag: Brussels sprouts roasted hard on a preheated sheet pan until the cut faces are almost black, then tossed with a sticky sherry-balsamic reduction, plumped currants, and Marcona almonds. A smoked paprika garlic aioli goes over the top in loose ribbons so every bite gets sweet, bitter, smoky and creamy at once.

Ingredients

• 1.5 lb Brussels sprouts, trimmed and halved through the stem
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1/3 cup balsamic vinegar
• 2 tbsp dry sherry (or dry white wine)
• 1 tbsp honey
• 1 pinch kosher salt

• 1/2 cup mayonnaise
• 1 clove garlic, grated on a microplane
• 1 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1/2 tsp smoked paprika (pimentón dulce)
• 1 tbsp cold water, plus more as needed
• kosher salt, to taste

• 1/3 cup dried currants (or chopped golden raisins)
• 1/4 cup hot water
• 1/3 cup Marcona almonds, roughly chopped
• 1 oz Manchego cheese, shaved with a peeler
• 2 tbsp chopped fresh flat-leaf parsley
• 1 pinch flaky sea salt

Instructions

1. Place a heavy rimmed sheet pan on the middle rack and preheat the oven to 450°F (232°C). Let the empty pan heat for at least 15 minutes — putting the sprouts onto a screaming-hot surface is what gives you real char instead of steam.
2. While the oven heats, put the currants in a small bowl with the 1/4 cup hot water and let them plump for 15 minutes. Drain and set aside.
3. Make the reduction: combine the balsamic vinegar, sherry, honey and a pinch of salt in a small saucepan. Simmer over medium heat for 5 to 7 minutes, swirling occasionally, until reduced to about 3 tablespoons and thick enough to coat the back of a spoon. It should fall from the spoon in a slow ribbon. Pull it off the heat — it thickens further as it cools, so if it turns tacky, stir in a teaspoon of warm water.
4. Make the aioli: whisk the mayonnaise, grated garlic, olive oil, lemon juice and smoked paprika in a small bowl. Thin with the tablespoon of cold water, adding a few more drops until it drizzles from a spoon in a thin line. Season with salt and refrigerate until serving.
5. Toss the halved sprouts with the olive oil, 3/4 teaspoon kosher salt and the black pepper in a large bowl until every piece is glossy. Carefully pull out the hot sheet pan and quickly arrange the sprouts cut side down in a single layer — you should hear them sizzle on contact. Do not crowd them; use a second preheated pan if needed.
6. Roast undisturbed for 20 to 25 minutes, until the cut faces are deeply browned to nearly black in spots and a paring knife slides into the cores with no resistance. Resist stirring; the flat side needs uninterrupted contact to char. Loose outer leaves will crisp up like chips — keep them.
7. Scrape the sprouts and all the crisped leaves into a large bowl. Add the drained currants and half the reduction, then toss to coat while the sprouts are still hot so the glaze clings.
8. Pile onto a warm serving platter. Drizzle the remaining reduction over the top, then zigzag the aioli across in thin ribbons. Scatter with the Marcona almonds, shaved Manchego, parsley and a pinch of flaky salt. Serve immediately, while the edges are still crisp.

Chef's tips

Nutrition (per serving, estimated)

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