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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.
pound small to medium Brussels sprouts, trimmed and halved
tablespoon neutral oil
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