S E R V E S 2 T O 4
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1⁄4 cup (60 ml) extra-virgin olive oil plus more as needed for drizzling
11⁄2 pounds (680 g) Brussels sprouts, trimmed and halved, loose leaves reserved
1 shallot, thinly sliced
1 tablespoon finely chopped fresh rosemary
1⁄4 teaspoon finely diced red Fresno chile, plus a few thin rounds for serving
2 tablespoons honey
2 tablespoons white wine vinegar Salt and freshly cracked black pepper 1 lemon, zested
Flaky sea salt, for serving
In a large cast-iron skillet, heat the oil over medium-high heat. Add the Brussels sprouts and loose leaves and cook, stirring only occasionally, until golden and crisp on all sides, 8 to 10 min-utes. Add the shallots, rosemary, and chile, and cook until the shallots are soft and translucent, 2 to 3 minutes; if the pan dries out in the process, add a good drizzle of oil. Add the honey and vinegar and toss until the sprouts and leaves are evenly coated. Continue to cook until the mixture is heated through and the pan is deglazed, 1 to 2 minutes. Taste and season with salt and pepper. Transfer the sprouts to a bowl and garnish with the lemon zest, a few thinly sliced chile rounds, and aky sea salt.
