Skillet-roasted Brussels sprouts with maple syrup and smoked almonds from Cook’s Illustrated Magazine, Nov/Dec 2017 (page 19)

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Notes about this recipe

  • anya_sf on November 30, 2023

    My Brussels sprouts were fairly small, so they definitely cooked through in the time, but only 14 oz fit in the skillet. 3 Tbsp oil seemed like plenty. The bottoms got a little too charred, so I'd lower the heat next time. The sauce was really tasty with the sprouts. I'd just like to be able to cook more at a time (maybe use 2 pans?).

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