Smoky Maple Chipotle Brussels Sprouts

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: 4 servings

Sweet and spicy roasted Brussels sprouts flavored with maple syrup and chipotle peppers. A simple, easy side dish.


1 large shallot, diced
1 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)
1 tablespoon olive oil

2 tablespoons pure maple syrup
1 teaspoon minced chipotle peppers, rehydrated in hot water first, then drained
1 large clove garlic, minced
1/4 to 1/2 teaspoon salt
1/4 cup raw pecans, chopped


Preheat the oven to 400ºF.

Add the shallot and Brussels sprouts to a rimmed baking sheet.

In a small bowl, whisk together the olive oil, maple syrup, chipotle peppers, garlic and salt. Drizzle the mixture over the veggies on the baking sheet, mix to combine and spread in an even layer.

Bake for about 15 minutes, stirring once halfway through, until tender. Sprinkle with the pecans.

Slightly adapted from