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
- 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.
- Add the shallots, rosemary, and chili. Cook until the shallots are soft and translucent, 2-3 minutes.
- Add oil if necessary and pan starts to dry.
- Add the honey and vinegar. Toss until the sprouts and leaves are evenly coated.
- Continue to cook until the mixture is heated through and the pan is deglazed (1-2 minutes).
- Season with salt & pepper, to taste.
- Transfer the sprouts to a bowl and garnish with lemon zest, some thinly sliced chili rounds, and flaky sea salt.
Credit: Cook Beautiful by Athena Calderone
