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

Name: Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
Yield: Serves 4
Ingredients: 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; , Salt; 2 tablespoons finely chopped, dry-roasted peanuts; 2 tablespoons, chopped fresh mint

Side Dishes
Vegetables
Vegetarian
Quick
Easter

By Annie Petito ･ Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

SERVES 4

TIME 25 minutes

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