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

Name: Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
Cook time: 7 min
Total time: 25 min
Yield: 4 servings
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

Test cook Elle Simone teaches Bridget how to make foolproof Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint. ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography

Recipe by America's Test Kitchen

From YouTube · Apr 24, 2020

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7 min

Cook time

25 min

Total time

4 servings

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving204 kcal

Fat: 18g
Carbs: 10g
Protein: 4g

Whole recipe (4 servings): 816 kcal

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

Method

3 steps

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.

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