“These brussel sprouts are the best thing on the table!” is not a remark you’ve likely heard at dinner lately. And yet that’s the comment you’ll get if you present guests with a massive spread of food—yes, they’re that good. The creator of these delicious masterpieces? Executive Chef Brad Warner of Bodega Negra at Dream Downtown in New York City. Situated on an unassuming block, the underground den offers an array of sumptuous Mexican dishes—like soft shell crab tacos and a churro sundae. Once you sit down, order a sipper from the carefully curated tequila and mezcal list, and immediately order the brussels sprouts. “Brussels sprouts are great in the fall,” says Warner. “Ours are finished with toasted peanuts, dried cranberries, a little spice, and cider vinegar. In order to view the video, please allow Manage Cookies
“We like to cook them in a smoking hot cast iron skillet to give them a little char, impart a smoky flavor, and improve the texture, making them soft and almost buttery.” To pull them off at home, follow the simple step-by-step directions below, dial down the dining room wattage, and enjoy. Brussels Sprouts With Pickled Chilis at Bodega Negra at Dream Downtown
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Makes 2-4 servings servings
Prep time 2 days min.
Cook time 5-6 minutes min.
Ingredients
For brussels sprouts: 5 oz brussels sprouts, sliced), 1 oz peanuts (toasted), .5 oz dried cranberries, .25 oz garlic, sliced, 1 fl. oz chili oil, 1 tbsp pickled red chilis (with vinegar), Salt, to taste For pickled red chilis: 2 quarts red finger chilis, sliced, 16 fl. oz red wine vinegar, 16 fl. oz apple cider vinegar, 2 tbsp salt, 2 tbsp sugar
How to make it
Make the pickled chilis two days in advance: Heat vinegar with salt and sugar until warm and stir to dissolve. Do not boil. Remove from heat and cool slightly. Add to chilis and refrigerate for at least two days before using so chilis can fully pickle. In a skillet, heat blended oil until hot. Add brussels sprouts and sauté for four minutes or until caramelized. Add garlic and peanuts, cook for another minute. Then add chili oil, cranberries, salt, and pickled chilis with liquid. Remove from heat and toss until all vinegar is dissolved. Taste and adjust seasoning. Add salt and more vinegar from the chilis if needed.
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“These brussel sprouts are the best thing on the table!” is not a remark you’ve likely heard at dinner lately. And yet that’s the comment you’ll get if you present guests with a massive spread of food—yes, they’re that good.
The creator of these delicious masterpieces? Executive Chef Brad Warner of Bodega Negra at Dream Downtown in New York City. Situated on an unassuming block, the underground den offers an array of sumptuous Mexican dishes—like soft shell crab tacos and a churro sundae. Once you sit down, order a sipper from the carefully curated tequila and mezcal list, and immediately order the brussels sprouts.
“Brussels sprouts are great in the fall,” says Warner. “Ours are finished with toasted peanuts, dried cranberries, a little spice, and cider vinegar.
In order to view the video, please allow Manage Cookies
“We like to cook them in a smoking hot cast iron skillet to give them a little char, impart a smoky flavor, and improve the texture, making them soft and almost buttery.”
To pull them off at home, follow the simple step-by-step directions below, dial down the dining room wattage, and enjoy.
Brussels Sprouts With Pickled Chilis at Bodega Negra at Dream Downtown
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 2-4 servings servings
Prep time 2 days min.
Cook time 5-6 minutes min.
Ingredients
For brussels sprouts: 5 oz brussels sprouts, sliced), 1 oz peanuts (toasted), .5 oz dried cranberries, .25 oz garlic, sliced, 1 fl. oz chili oil, 1 tbsp pickled red chilis (with vinegar), Salt, to taste For pickled red chilis: 2 quarts red finger chilis, sliced, 16 fl. oz red wine vinegar, 16 fl. oz apple cider vinegar, 2 tbsp salt, 2 tbsp sugar
How to make it
Make the pickled chilis two days in advance: Heat vinegar with salt and sugar until warm and stir to dissolve. Do not boil. Remove from heat and cool slightly. Add to chilis and refrigerate for at least two days before using so chilis can fully pickle. In a skillet, heat blended oil until hot. Add brussels sprouts and sauté for four minutes or until caramelized. Add garlic and peanuts, cook for another minute. Then add chili oil, cranberries, salt, and pickled chilis with liquid. Remove from heat and toss until all vinegar is dissolved. Taste and adjust seasoning. Add salt and more vinegar from the chilis if needed.
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Makes 2-4 servings servings
Prep time 2 days min.
Cook time 5-6 minutes min.
Ingredients
For brussels sprouts: 5 oz brussels sprouts, sliced), 1 oz peanuts (toasted), .5 oz dried cranberries, .25 oz garlic, sliced, 1 fl. oz chili oil, 1 tbsp pickled red chilis (with vinegar), Salt, to taste For pickled red chilis: 2 quarts red finger chilis, sliced, 16 fl. oz red wine vinegar, 16 fl. oz apple cider vinegar, 2 tbsp salt, 2 tbsp sugar
How to make it
Make the pickled chilis two days in advance: Heat vinegar with salt and sugar until warm and stir to dissolve. Do not boil. Remove from heat and cool slightly. Add to chilis and refrigerate for at least two days before using so chilis can fully pickle. In a skillet, heat blended oil until hot. Add brussels sprouts and sauté for four minutes or until caramelized. Add garlic and peanuts, cook for another minute. Then add chili oil, cranberries, salt, and pickled chilis with liquid. Remove from heat and toss until all vinegar is dissolved. Taste and adjust seasoning. Add salt and more vinegar from the chilis if needed.
Makes 2-4 servings servings
Prep time 2 days min.
Cook time 5-6 minutes min.
Prep time 2 days min.
Cook time 5-6 minutes min.
Prep time
2 days min.
Cook time
5-6 minutes min.
Ingredients
- For brussels sprouts: 5 oz brussels sprouts, sliced), 1 oz peanuts (toasted), .5 oz dried cranberries, .25 oz garlic, sliced, 1 fl. oz chili oil, 1 tbsp pickled red chilis (with vinegar), Salt, to taste
- For pickled red chilis: 2 quarts red finger chilis, sliced, 16 fl. oz red wine vinegar, 16 fl. oz apple cider vinegar, 2 tbsp salt, 2 tbsp sugar
How to make it
Make the pickled chilis two days in advance: Heat vinegar with salt and sugar until warm and stir to dissolve. Do not boil. Remove from heat and cool slightly. Add to chilis and refrigerate for at least two days before using so chilis can fully pickle. In a skillet, heat blended oil until hot. Add brussels sprouts and sauté for four minutes or until caramelized. Add garlic and peanuts, cook for another minute. Then add chili oil, cranberries, salt, and pickled chilis with liquid. Remove from heat and toss until all vinegar is dissolved. Taste and adjust seasoning. Add salt and more vinegar from the chilis if needed.
Make the pickled chilis two days in advance: Heat vinegar with salt and sugar until warm and stir to dissolve. Do not boil.
Remove from heat and cool slightly. Add to chilis and refrigerate for at least two days before using so chilis can fully pickle.
In a skillet, heat blended oil until hot. Add brussels sprouts and sauté for four minutes or until caramelized. Add garlic and peanuts, cook for another minute. Then add chili oil, cranberries, salt, and pickled chilis with liquid.
Remove from heat and toss until all vinegar is dissolved. Taste and adjust seasoning. Add salt and more vinegar from the chilis if needed.
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