Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint

Name: Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
Yield: Serves 4
Ingredients: 1 pound small (1 to 1 1/2 inches in diameter), brussels sprouts, trimmed and halved; 5 tablespoons, extra-virgin olive oil; 1 , Fresno chile, stemmed, seeded, and minced; 2 teaspoons, lime juice; 1 teaspoons, fish sauce; , Salt; 2 tablespoons finely chopped, dry-roasted peanuts; 2 tablespoons, chopped fresh mint

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Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

SERVES4

TIME25 minutes

has video

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...

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