Southern
Blistered Brussels Sprouts
A fast cast-iron Brussels sprouts side with deeply browned cut faces, honey-soy garlic glaze, crushed red pepper, and torn mint. The hot skillet gives the sprouts crisp-tender centers and caramelized edges in about 15 minutes.
Gluten-FreeDairy-FreeHigh VeggiesQuick Weeknight
At a Glance
- Time
- 15 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Southern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat a 12-inch cast-iron skillet over medium-high heat for 5 minutes. While it heats, trim the Brussels sprouts and halve them lengthwise so each piece has a flat surface for searing.
- Add the canola oil to the hot skillet and tilt the pan to coat the bottom. Arrange the sprouts cut side down in a single layer, working in two batches if needed so the pan is not crowded.
- Cook without stirring for about 4 minutes, until the cut sides are browned. Sprinkle with the kosher salt, stir, and cook 2 minutes more, until the sprouts are crisp-tender.
- Stir the honey and hot water together in a small bowl. Add the garlic, tamari or soy sauce, crushed red pepper, and honey mixture to the skillet, tossing until the sprouts are coated and glossy.
- Remove from the heat, fold in the torn mint leaves, and serve immediately while the sprouts are still hot and blistered.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified GF tamari instead of soy sauce; the recipe is naturally dairy-free as written.