Skillet-charred Brussels sprouts with sesame and scallions from Milk Street: Cookish: Throw It Together (page 30) by Christopher Kimball

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Notes about this recipe

  • sdeathe on February 02, 2021

    These are delicious. Even I liked them, and I'm not really a fan of this veg. DO NOT use a cast iron skillet. I did, and the honey burned and stuck to the pan, requiring lots of scrubbing and boiling with hydrogen peroxide and baking soda. Then re-seasoning. I will make this again, but find another way to char the sprouts!

  • angrygreycat on December 29, 2020

    Had to modify a little because I only had large brussels. I roasted them on a smoking hot sheet pan in the oven rather than in a cast iron skillet. The sauce for tossing them in after charring is excellent. I was a little nervous due to the amount of fish sauce but it tasted really good. Will definitely make again.

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