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Charred Brussels Sprouts



  • 1 pound small to medium Brussels sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 4 teaspoons honey, divided
  • Kosher salt
  • 4 cloves garlic, minced
  • 4 anchovy fillets, minced
  • Crushed red pepper flakes
  • 2 teaspoons lemon juice
  • Salt and freshly ground black pepper
  • Chef notes

    Charring produces a lot of extra flavor and it can be done quickly and easily in a cast iron skillet. A bit of honey drizzled on the Brussels sprouts before cooking — and in the dressing — adds a touch of sweetness that balances the slight bitterness of the sprouts. 



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


    In a 12- to 14-inch cast-iron skillet, combine the remaining 3 tablespoons of oil, garlic, anchovies and 1/4 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, including the liquid, into a bowl and set aside.


    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, another 3 to 5 minutes.


    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 to taste.