SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK
The key is to start the process in a cold skillet. Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.
Provided by gailanng
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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 1/4 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.
Nutrition Facts : Calories 363.1, Fat 31.6, SaturatedFat 4.4, Sodium 374.4, Carbohydrate 15.7, Fiber 5.6, Sugar 3.8, Protein 10
BRINED SKILLET-ROASTED BRUSSELS SPROUTS
Make and share this Brined Skillet-Roasted Brussels Sprouts recipe from Food.com.
Provided by tamibic
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl stir together water& kosher salt.
- Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.
- Pre-heat oven to 350 degrees.
- Drain sprouts; do not rinse.
- In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.
- Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.
- Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!
Nutrition Facts : Calories 123.2, Fat 9.7, SaturatedFat 1.4, Sodium 9558.4, Carbohydrate 8.3, Fiber 3.1, Sugar 2, Protein 3
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