I love the delicate, nutty flavor of roasted Brussels sprouts. In this esquites-inspired dish, the spicy, cheesy toppings evoke my nostalgic memories of Mexican street corn while celebrating a heartier fall vegetable. It’s a bold, shareable Thanksgiving side — perfect for bringing to a potluck. P.S. I really recommend not skipping the fermented moritas. It’s the ultimate low-effort flex: toss them in brine, walk away, and come back a month later with your own house-made flavor bomb. It’s a tiny creative ritual that turns patience into your secret weapon—adding a unique umami kick to everyday dishes.
Active time: 45 min • Total time: 1 hr 30 min + (1 month fermentation time)
~2 lb
5-8 wt oz
4-6
Immersion blender
Ingredients
For the Fermented Moritas
- 5 dried morita chiles
- Water, to submerge the chiles
- Kosher salt (1% of the weight of the water; e.g., 10 g salt per 1 L water)
For the Aioli
- 3 egg yolks
- 1 clove garlic
- 1 Tbsp yellow mustard
- Juice of 1 lime
- 16 oz neutral oil
- Kosher salt, to taste
- 5 fermented morita chiles (from above)
For the Brussels Sprouts
- 2 lb Brussels sprouts
- Neutral oil, for roasting
- 1 cup chicken stock
- Kosher salt, to taste
- 1 lime
- 4 oz queso fresco
- 1 cup chopped cilantro
- Chili powder, for garnish
Substitution Tips:
- Queso fresco can also be substituted for cotija for a saltier version.
- If you don’t have an immersion blender, you can use your favorite mayo to make an aioli and fold in the chopped moritas.
Instructions
- Ferment the Moritas (1 month, mostly inactive)
- Submerge dried morita chiles in a 1% saltwater brine (1 g salt per 100 g water).
- Store in a clean plastic or glass container.
- Ferment in a cool, dark place for 4 weeks, checking periodically. Once tangy and aromatic, transfer to the refrigerator for up to 3–4 weeks.
- Prepare the Aioli (10 minutes)
- In a tall container, combine fermented moritas, garlic, egg yolks, mustard, and the juice of 1 lime.
- Blend with a hand blender while slowly streaming in oil until emulsified.
- Season with salt to taste and refrigerate until ready to serve.
- Prep the Brussels Sprouts (10 minutes)
- Trim the tough stem ends and cut each sprout in half.
- Roast (10–12 minutes)
- Lightly oil a half sheet tray and place sprouts cut-side down. Make sure each sprout is touching the tray for the best caramelization.
- Top with another tray to add weight for even browning.
- Roast at 350°F for 10–12 minutes, until golden.
- Steam-Roast (3 minutes)
- Remove the top tray. Pour chicken stock over the sprouts and season with salt.
- Return to oven for 1–3 minutes, allowing the stock to reduce and glaze the sprouts.
- Finish & Serve (5 minutes)
- Transfer Brussels and any remaining broth to a serving bowl.
- Squeeze the juice of 1 lime over top.
- Drizzle generously with fermented morita aioli.
- Crumble queso fresco and sprinkle with chopped cilantro and chili powder.
- Serve warm.
Chef Tip: Don’t trim too much of the stem—it helps keep the leaves together. Aim for uniform size so they roast evenly: leave smaller sprouts whole and quarter the larger ones.
Serving & Storage Suggestions
- Best Served Fresh: Warm to hot
- Prep Ahead:
- Make the aioli up to 2 days in advance and refrigerate.
- Ferment moritas at least 1 month in advance; refrigerate afterward.
- Surplus Ingredients
- Egg whites leftover from the aioli: Whip into omelets, meringues, or add to scrambled eggs for extra protein.
- Fermented Moritas
- Extra aioli
Did you make this?
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