Brussels Sprouts (6 1/2 cups)
in half through the stem if small, and in quarters if large.
Heat a large (12-inch) sauté pan over medium heat.
When the pan is very hot, add
Toasted Sesame Oil (3 Tbsp)
and swirl carefully to coat the sides and the bottom of the pan. Add the Brussels sprouts, pressing them down with a wooden spoon to form one single layer
Cook for 3 minutes without stirring, to allow the Brussels sprouts to develop a char on the bottom.
Kosher Salt (1/2 tsp)
Crushed Red Pepper Flakes (1/8 tsp)
Honey (1/2 Tbsp)
, toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.
Rice Vinegar (1 Tbsp)
, immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the
Scallions (1 bunch)
Salted Peanuts (1/4 cup)
, and a squeeze of juice from the
and toss gently.
Serve warm or at room temperature. Enjoy!