Skillet-Roasted Brussel Sprouts with Chile, Peanuts and Mint
Ingredients: Brussels sprouts, extra-virgin olive oil, water, salt, Fresno chile · 30 min cook time · 180kcal · $12.50
Ingredients
1lb Brussels sprouts, 3tbsp extra-virgin olive oil, 0.5cup water, 0.5tsp salt, 1individual Fresno chile, 1tbsp rice vinegar, 0.5tsp sugar, 2tbsp fresh mint, 2tbsp dry-roasted peanuts
Instructions
1. Trim the stem ends of the Brussels sprouts and slice them in half through the core.
2. Place Brussels sprouts cut side down in a single layer in a skillet.
3. Add olive oil and water, then season with salt.
4. Cover the skillet and cook over medium heat to steam and roast the sprouts.
5. Remove lid, check for tenderness, and continue cooking until bottoms are browned.
6. Mince Fresno chile and combine with rice vinegar and sugar in a small bowl to make the dressing.
7. Pour the chile dressing over the cooked Brussels sprouts in the skillet and toss well.
8. Transfer to a serving plate and garnish with chopped fresh mint and roasted peanuts.
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