Skillet-Roasted Brussels Sprouts with Gochujang and Sesame Seeds
Appears in Cook's Illustrated November/December 2017
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...