Blistered Brussels Sprouts

This is the absolute best way to cook Brussels sprouts. High heat searing caramelizes the outside and yields perfect crisp-tender texture inside. Use a 12" cast-iron pan, or work in two batches.

1 lb fresh Brussels sprouts
3 Tbsp. Canola oil
¾ tsp. sea salt
1 Tbsp. pure honey
1 Tbsp. water, hot
1 Tbsp. garlic, minced (~ 2 cloves)
1 Tbsp. soy sauce
¼ tsp. crushed red pepper
½ cup fresh mint leaves, torn

Heat a 12" cast-iron skillet over medium-high heat 5 minutes.

Trim Brussels sprouts and cut in half lengthwise. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with sea salt; stir and cook 2 more minutes.

Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper and honey mixture into Brussels sprouts. Stir in mint leaves and serve immediately.

Makes 4 servings.