Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and C

• porsiyonlar: 4 servings
• toplam süre: 25 minutes

Malzemeler

1 pound small to medium Brussels sprouts, trimmed and halved

4 tablespoons extra-virgin olive oil

4 teaspoons honey, divided

Kosher salt

4 medium garlic cloves, minced

4 oil-packed anchovy fillets, minced

red pepper flakes

2 teaspoons lemon juice

Yöntemler

Prepare the Sprouts

In a large bowl, toss the sprouts with 1 tablespoon of oil, 2 teaspoons of honey and ¼ teaspoon of salt. Set aside.

Cook the Garlic Mixture

In a 12- to 14-inch cast-iron skillet, combine the remaining 3 tablespoons of oil, the garlic, anchovies and ¼ teaspoon of pepper flakes. Set over high heat and cook, stirring occasionally, until the garlic begins to color, 3 to 4 minutes. Scrape the mixture into a bowl and set aside.

Cook the Sprouts

Return the skillet to high heat. Add the sprouts (reserve the bowl) and use tongs to arrange them cut-side down in a single layer. Cook, without moving, until deeply browned and blackened in spots, 3 to 7 minutes, depending on your skillet. Use the tongs to flip the sprouts cut-side up and cook until charred and just tender, 3 to 5 minutes.

Combine Sprouts and Garlic Mixture

As they finish, return the sprouts to the bowl and toss with the garlic mixture, the remaining 2 teaspoons of honey and the lemon juice. Season with salt and pepper flakes.