Cooked hot and fast, thinly sliced brussels sprouts become crisp-tender and lightly wilted, a happy Goldilocks option between roasted and raw. The golden raisin agrodolce is a tangy foil, its sweetness cutting through the sharpness of the brussels sprouts. Make sure your pan is ripping hot so the sprouts have every chance of developing blistered spots of char—the resulting smokiness is key to the success of this dish. A bit of aged cheese like cheddar or Gouda brings a welcome nutty edge, while grated lemon zest scattered over the top brightens everything right up.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. extra-virgin olive oil in large skillet over medium-high. Add 1 lb. brussels sprouts, trimmed, halved, thinly sliced crosswise, and cook, tossing once or twice, until bright green and deeply charred in spots, 6–8 minutes. Stir in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and transfer to large bowl.
Step 2
Cook ¼ cup salted roasted almonds, coarsely chopped, and remaining 1 Tbsp. extra-virgin olive oil in same skillet over medium-high, stirring often, until almonds are lightly charred around edges, about 45 seconds; transfer to bowl with brussels sprouts.
Step 3
Combine ½ cup white wine vinegar, 3 Tbsp. golden raisins, 3 Tbsp. honey, and ¼ tsp. crushed red pepper flakes in pan and cook over medium until reduced to the consistency of honey, about 5 minutes. Scrape into bowl with brussels sprouts and toss to coat. Taste and season with more salt if need (keep in mind that the dish will be topped with cheese).
Step 4
Transfer brussels sprouts to a platter and scatter 2 oz. aged sharp white cheddar or Gouda over. Finely grate zest of 1 small lemon on top.
