Skillet-Roasted Brussels Sprouts with Mustard and Brown Sugar
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By Appears in Cook's Illustrated November/December 2017
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
WHY THIS RECIPE WORKS
To create stovetop Brussels sprouts that were deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, we started the sprouts in a cold skillet with plenty of oil and cooked them covered. This gen...
