Cast-Iron Blistered Brussels Sprouts

By ruthg

This is the absolute best way to cook Brussels sprouts. High heat searing caramelizes the outside and yields perfect crisp-tender texture inside. Use a 12-inch cast-iron pan, or work in two batches.
Southern Living
OCTOBER 2014

Ingredients

• 1 pound fresh Brussels sprouts
• 3 tablespoons canola oil
• 3/4 teaspoon kosher salt
• 1 tablespoon honey
• 1 tablespoon hot water
• 1 tablespoon minced garlic (about 2 cloves)
• 1 tablespoon soy sauce
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup torn fresh mint leaves

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from myrecipes.com

Preparation

Step 1

Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half lengthwise. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts. Stir in mint leaves, and serve immediately.