Tangy Seared Brussels

INGREDIENTS

• Brussels sprouts (1.5 lbs, trimmed & halved)
• EVOO (1/4 cup)
• Shallot (1, thinly sliced)
• Fresh Rosemary (1 tablespoon, finely chopped)
• Red Fresno chili (1/4 teaspoon, finely diced – or substitute chili)
• Honey (2 tablespoons)
• White wine vinegar (2 tablespoons)
• Lemon (1, zested)
• Salt & Pepper
• Flaky sea salt for serving

Equipment

• Large cast iron skillet

DIRECTIONS

1. In the cast iron skillet, heat the oil over medium-high heat. Add the Brussels and loose leaves, stirring occasionally, until crisp on all sides, about 8-10 minutes.
2. Add the shallots, rosemary, and chili. Cook until the shallots are soft and translucent, 2-3 minutes.
3. Add oil if necessary and pan starts to dry.
4. Add the honey and vinegar. Toss until the sprouts and leaves are evenly coated.
5. Continue to cook until the mixture is heated through and the pan is deglazed (1-2 minutes).
6. Season with salt & pepper, to taste.
7. Transfer the sprouts to a bowl and garnish with lemon zest, some thinly sliced chili rounds, and flaky sea salt.

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Credit: Cook Beautiful by Athena Calderone