Carolina Reaper Maple Glazed Brussels Sprouts

Brussels sprouts went from the most-hated vegetable on the kid plate to the most-ordered side at the steakhouse in about a decade, and the reason is the same one that's about to make this recipe great. They get unbelievably good when you char them hard and hit them with something sweet and hot. The Carolina Reaper is mustard-forward, so it doesn't taste like just chili paste. There's vinegar, mustard bite, and the actual reaper heat working together. Cut with Canadian maple syrup, that heat becomes a slow-build sweet-hot glaze that lacquers onto the crispy edges of the sprouts. A squeeze of lime at the end stops it from going one-note. Sweet, smoky, hot, charred. The whole thing in 25 minutes.

What you need

Food:

1.5 lbs Brussels sprouts, trimmed and halved (quarter the really big ones)

3 tbsp neutral oil (avocado, grapeseed, high smoke point matters)

Kosher salt and black pepper

3 tbsp TGCS Co Carolina Reaper Mustard (this is sweet-hot with the reaper building over a few bites. Pull to 2 tbsp for milder, push to 4 tbsp if you live there.)

3 tbsp pure maple syrup (Grade A Dark, which used to be called Grade B or Amber. Don't use pancake syrup, it's corn syrup and it'll taste wrong.)

1 tbsp apple cider vinegar

1 tbsp butter (sub olive oil for vegan, holds up fine)

Juice of 1/2 lime

2 tbsp toasted pecans, roughly chopped (walnuts work too. Pecans are sweeter and more Canadian.)

2 tbsp pomegranate seeds (optional, in season Oct through Jan. Skip them other months.)

Flaky sea salt for finishing

Equipment:

Large heavy sheet pan (cast iron sheet if you have one, regular if not)

Mixing bowl for the glaze

Tongs

Small saucepan

How to cook it

1. Preheat your oven to 450 F with the sheet pan inside. A hot pan equals sprouts that sear immediately on contact instead of steaming. (425 F also works, will take 4 to 5 more minutes.)
2. Trim the stem ends off the sprouts, peel off any loose or yellow outer leaves, and cut each one in half through the stem. The really big ones get quartered so everything cooks at the same rate. Save the loose leaves, they roast into crispy chips and are the best part.
3. In a large bowl, toss the sprouts and loose leaves with the oil, a big pinch of kosher salt, and a few grinds of black pepper. Make sure every piece is coated.
4. Pull the hot sheet pan out of the oven, tip the sprouts on, and immediately arrange them cut-side down in a single layer. You'll hear a sizzle, that's good, that means they're searing. Don't crowd, if you have to use two pans, use two.
5. Roast for 18 to 22 minutes WITHOUT touching them. (Bigger sprouts go 25.) The cut sides will go deep brown-black, the leaves will get crispy. Don't get nervous when the leaves go dark, they're crispy, not burnt. They're done when cut sides are black-brown and a knife slides into the stem easily.
6. While the sprouts roast, make the glaze. In a small saucepan over medium-low heat, whisk together the Carolina Reaper, maple syrup, vinegar, and butter. Let it bubble gently for 2 to 3 minutes until it thickens slightly into a glossy sauce. Taste, sweet and hot, the maple should round the reaper without killing it.
7. When the sprouts come out of the oven, tip them straight from the pan into a large clean bowl. Pour the glaze over and toss FAST while everything is hot. The glaze will tighten on the sprouts and cling to the crispy bits.
8. Hit with the squeeze of lime juice while still in the bowl, toss again.
9. Tip onto a serving plate or board. Scatter with toasted pecans and pomegranate seeds if using. Finish with a few flakes of sea salt.
10. ENJOY!