Charred Brussels Sprouts

Charred Brussels Sprouts with Chili & Bonito Flakes and Lemon Aioli

Created by Chef Bellec

Yield 4 appetizers portions


  • 1lb – whole clean brussels sprouts
  • 3 tablespoons – olive oil
  • ½ teaspoon – red chili flakes
  • 1 tablespoon – fish sauce
  • ½ cup – dry shaved Bonito flakes
  • 1 pinch – sea salt (to taste)
  • 2 cups – mayonnaise (Japanese Kewpie Style one if possible)
  • 1 whole lime (for zest and juice)
  • 1 whole lemon (for zest and juice)
  • 2 tablespoons – black sesame seeds


  1. Bring a large pot of salted water to a boil. Boil brussels sprouts until al dente, 3 to 4 minutes (depending on sizes) Transfer to a bowl of ice water. Cool, drain, cut in half, and dry cut-side-down on paper towel. (This can be done up to 4 hours in advance, and sprouts can be refrigerated.)
  2.  For the lemon aioli: in a mixing bowl pour the Kewpie Mayonnaise. Add the zest of 1 lime and 1 lemon plus the juice of 1 lemon and 1 lime. Mix well and add fish sauce. Add 1 pinch of black pepper to taste (if you like spicy food add 1 tsp sriracha sauce). Set aside room temperature.
  3.  Char the Brussels Sprouts- Option 1: On a grill – toss the Brussels Sprouts with olive oil and grill on a very hot grill until evenly blackened on each side and tender (use a knife to test tenderness).
    – Option 2: In the oven- preheat oven at 425F – Toss Brussels sprouts with olive oil and put them on a roasting pan with parchment paper – cook for 8 minutes or until tender (use a knife to test tenderness).
  4. Toss Brussels sprout in a mixing bowl with red chili flakes, sea salt. Serve in a bowl, drizzle lemon aioli and sprinkle with Bonito flakes and black sesame seeds – Serve warm

Bon Appetit!


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