Skillet Roasted Brussels Sprouts Wchile Peanuts And Mint Atk Recipes

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SKILLET-ROASTED BRUSSELS SPROUTS (WITH VARIOUS ADDITIONS) RECIPE



Skillet-Roasted Brussels Sprouts (with various additions) Recipe image

Provided by marck

Number Of Ingredients 45

Substitute following for lemon juice:
1 lb small (1 to 1-1/2 inches in diameter) Brussels sprouts, trimmed and halved
5 Tbsp extra-virgin olive oil
Salt and pepper
FOR LEMON AND PECORINO ROMANO VERSION
1 Tbsp lemon juice
1/4 C shredded Pecorino Romano cheese
FOR CIDER VINEGAR AND HONEY VERSION
Omit Pecorino.
2 tsp cider vinegar
2 tsp honey
1/4 tsp red pepper flakes
FOR MAPLE SYRUP AND SMOKED ALMONDS VERSION
Substitute for lemon juice:
1 Tbsp maple syrup
1 Tbsp sherry vinegar
Substitute for Pecorino:
1/4 C smoked almonds, chopped fine
FOR POMEGRANATE AND PISTACHIOS VERSION
Substitute for lemon juice:
1 Tbsp pomegranate molasses
1/2 tsp ground cumin
Substitute for Pecorino:
1/4 shelled pistachios, toasted and chopped fine
2 Tbsp pomegranate seeds
FOR CHILE, PEANUTS AND MINT VERSION
Substitute for lemon juice:
1 Fresno chile, stemmed, seeded, and minced
2 tsp lime juice
Substitute for Pecorino:
2 Tbsp finely chopped dry-roasted peanuts
2 Tbsp fresh mint
FOR GOCHUJANG AND SESAME SEEDS VERSION
Substitute for lemon juice:
1 Tbsp gochujang
1 Tbsp rice vinegar
Substitute for Pecorino:
2 tsp sesame seeds
MUSTARD AND BROWN SUGAR VERSION
Substitute for lemon juice:
1 Tbsp Dijon mustard
1 Tbsp packed brown sugar
2 tsp white vinegar
1/4 tsp cayenne pepper
Omit Pecorino.

Steps:

  • 1. 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. 2. 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 over browning. While sprouts cook, combine lemon juice and 1/4 tsp salt* in small bowl. 3. Off heart, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. (NOTE: Eliminate pepper from all versions other than the "Lemon and Pecorino Romano" version.) Transfer sprouts to large plate, sprinkle with Pecorino*, and serve. * For other versions, see ingredients list above for what gets substituted where.

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK



Skillet-Roasted Brussels Sprouts W/Chile, Peanuts and Mint-ATK image

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

1 lb small Brussels sprout, trimmed and halved (1 - 1/2 inches in diameter)
5 tablespoons extra-virgin olive oil
1 fresno chilies or 1 red jalapenos chili, stemmed, seeded, and minced
2 teaspoons lime juice
1 teaspoon fish sauce
salt
2 tablespoons finely chopped dry roasted peanuts
2 tablespoons chopped of fresh mint

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

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