BRUSSELS SPROUTS

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.