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Brussels Sprouts Stir-Fry With Cheddar and Golden Raisins
Brussels sprouts take well to a quick stir-fry, turning crisp-tender and bright green. Aged cheddar and golden raisins provide a welcome accent.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pan
📝 Preparation Steps
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.
. extra-virgin olive oil, divided4 Tbsp. brussels sprouts, trimmed, halved, thinly sliced crosswise1 lb. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
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.
. extra-virgin olive oil, divided4 Tbsp
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).
. golden raisins3 Tbsp. honey3 Tbsp
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.
. aged sharp white cheddar or Gouda2 oz
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