Skillet-Charred Brussels Sprouts with Coriander and Cashews

4 Servings

30 minutes

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We use a scorching hot skillet to char Brussels sprouts, which brings out sweetness, nuttiness and tons of complex flavors. Look for sprouts that are small to medium; large ones won’t cook through in time. A cast-iron pan works best here, as it retains heat well and its dark finish is not easily marred by high-heat searing. A rice vinegar and coriander dressing brightens the charred sprouts, while cashews add texture and cilantro brings fresh herbal notes.



30 minutes


  • 1

    pound small to medium Brussels sprouts, trimmed and halved

  • 1

    tablespoon neutral oil