Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Skillet-Charred Brussels Sprouts with Coriander and Cashews
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.
4
Servings
30 minutes
Ingredients
-
1
pound small to medium Brussels sprouts, trimmed and halved
-
1
tablespoon neutral oil
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT