Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
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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... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
A red jalapeño can be substituted for the Fresno chile. Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts.
Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce, and ¼ teaspoon salt in small bowl.
Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.