Skillet-Charred Brussels Sprouts With Coriander And Cashews

When it comes to side dishes that pack a punch of flavor, few can match the delightfully crisp and savory experience of skillet-charred Brussels sprouts.

This recipe elevates the humble vegetable to a new level by incorporating a medley of tantalizing ingredients: fragrant coriander, creamy cashews, sweet honey, and fresh cilantro.

This dish offers a vibrant blend of flavors and textures, making it a standout addition to any meal.

The charred Brussels sprouts bring a smoky depth and irresistible crispiness that pairs wonderfully with the nutty, warm aroma of ground coriander.

Cooking With Coriander

By enhancing these spices with a touch of sweet honey, the dish achieves a harmonious balance that tantalizes the taste buds.

This recipe’s bold yet balanced flavors allow it to complement a variety of main dishes.

Whether serving alongside a succulent roast chicken, a tender filet of salmon, like this Pan Fried Teriyaki Salmon or as part of a vegetarian platter, these Brussels sprouts shine.

Pan Fried Teriyaki Salmon

The dish’s aromatic coriander and cilantro, combined with the sweetness of honey, make it adaptable and perfect for various cuisines.

Cooking With Aromatics

Skillet-Charred Brussels Sprouts With Coriander And Cashews

1 pound small to medium Brussels sprouts, trimmed and halved

1 tablespoon neutral oil, such as grape seed or avocado oil

2 teaspoons honey, plus more to serve

Kosher salt and ground black pepper

2 tablespoons unseasoned rice vinegar

1 tablespoon ground coriander

½ cup lightly packed fresh cilantro, roughly chopped

⅓ cup roasted cashews, finely chopped

Cook’s Notes

Use a blistering hot skillet to char Brussels sprouts, enhancing their sweetness, nuttiness, and depth of flavor.

Opt for small to medium sprouts, as larger ones won’t cook through quickly.

A cast-iron pan is ideal for this task, thanks to its excellent heat retention and durable surface that withstands high-temperature searing.

A dressing of rice vinegar and coriander brightens the sprouts, while cashews contribute texture, and cilantro adds fresh herbal notes.

In a medium bowl, toss the sprouts with the oil, honey, ½ teaspoon salt and ½ teaspoon pepper.

Heat a large cast-iron skillet over medium-high until droplets of water evaporate in 1 to 2 seconds.

Place the sprouts cut side down in the pan, then reduce to medium; reserve the bowl. Cook until deeply browned, then flip and cook until tender.

In the bowl, mix the vinegar and coriander. When the sprouts are done, add them to the bowl along with the cilantro and cashews, then toss. Season with salt, pepper and more honey, if desired.

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