Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint

Published November 2017

Why This Recipe Works

To create stovetop Brussels sprouts that were deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, we started the sprouts in a cold skillet with plenty of oil and cooked them covered. This gently heated the sprouts and created a steamy environment that cooked them through without adding any extra moisture. We then removed the lid and continued to cook the sprouts cut sides down so they had time to develop a substantial, caramelized crust. Using enough oil to completely coat the skillet ensured that all the sprouts made full contact with the fat to brown evenly from edge to edge.


Print Shopping List

1 pound small (1 to 1 1/2 inches in diameter) Brussels sprouts, trimmed and halved
5 tablespoons extra-virgin olive oil
1 Fresno chile, stemmed, seeded, and minced
2 teaspoons lime juice
1 teaspoons fish sauce
2 tablespoons finely chopped dry-roasted peanuts
2 tablespoons chopped fresh mint
Nutritional Information


Per Serving (Serves 4)

  • Calories 231
  • Cholesterol 0g
  • Fat 20 g
  • Sodium 352 mg
  • Saturated 3 g
  • Carbs 13 g
  • Trans 0g
  • Dietary Fiber 5 g
  • Monounsaturated 14 g
  • Sugar 4 g
  • Polyunsaturated 3 g
  • Protein 6 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

From The Shop


Serves 4

A red jalapeño can be substituted for the Fresno chile. Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts.

1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine chile, lime juice, fish sauce, and ¼ teaspoon salt in small bowl.

3. Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.