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Here's The Trick To Making Brussels Sprouts Taste Amazing

One secret ingredient changes everything.

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Over the past few years, Brussels sprouts have finally been given the love they deserved.

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Long gone is the mushy, bitter veggie you were forced to eat as a kid. Brussels sprouts are now charred, sautéed, shaved, roasted... And they're delicious.

Anyway, I love them and they're a dinner staple in my house. So, when I saw a recipe for skillet-charred Brussels sprouts in Christopher Kimball's new cookbook, I decided to try it.

Little, Brown and Company, Connie Miller of CB Creatives / Little, Brown and Company

In the recipe, the sprouts are cooked with garlic, anchovy, and chili.

Marie Telling / BuzzFeed

And here's the deal: I LOVE anchovies. I love anchovies so much, I eat them as a snack, on their own, right out of the jar.

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But don't worry, if you don't usually like anchovies, you'll probably still like this recipe. How do I know? Because I tricked my anchovy-hating boyfriend into eating these Brussels sprouts and he thought they were amazing.

I even asked him if he could taste any ingredient he didn't like and he had absolutely no idea what I was talking about.

So why use anchovies at all then? Because they give the dish a rich, savory flavor that makes all the difference. The honey, garlic, and chili help complete this perfect dish and make it a real stunner and the perfect side to your fall meals.

Here's the recipe if you want to make it at home!

SKILLET-CHARRED BRUSSELS SPROUTS WITH GARLIC, ANCHOVY, AND CHILI

Servings: 4

INGREDIENTS

1 pound small to medium Brussels sprouts, trimmed and halved

4 tablespoons extra-virgin olive oil, divided

4 teaspoons honey, divided

Kosher salt

4 garlic cloves, minced

4 anchovy fillets, minced

Red pepper flakes

2 teaspoons lemon juice

PREPARATION

In a large bowl, toss the sprouts with 1 tablespoon of the oil, 2 teaspoons of the honey, and ½ teaspoon of salt. Set aside.

In a 12- to 14-inch cast-iron skillet over high, combine the remaining 3 tablespoons of oil, the garlic, anchovies, and ¼ teaspoon pepper flakes. Cook, stirring until the garlic begins to color, for about 3 to 4 minutes. Scrape the mixture, including the oil, 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 — about 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 additional pepper flakes.

Excerpted from MILK STREET Copyright © 2017 by Christopher Kimball.
Used with permission of Little, Brown and Company, New York. All rights reserved.

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