Printable Recipe
Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and 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
Cook time
7 min
Total time
25 min
Yield
4
Ingredients
8
Steps
3
Filed under: stovetop, citrus.
Source channel: America's Test Kitchen
Key ingredients
pound small brussels sprouts, trimmed and halved, extra-virgin olive oil, Fresno chile, stemmed, seeded, and minced, lime juice, fish sauce.
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
Method
- 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.