Name: Brussels Sprouts Stir-Fry With Cheddar and Golden Raisins
Total time: 25 minutes
Yield: 4 servings
Ingredients: 4 Tbsp. extra-virgin olive oil, divided; 1 lb. brussels sprouts, trimmed, halved, thinly sliced crosswise; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; ¼ cup salted roasted almonds, coarsely chopped; ½ cup white wine vinegar; 3 Tbsp. golden raisins; 3 Tbsp. honey; ¼ tsp. crushed red pepper flakes; 2 oz. aged sharp white cheddar or Gouda; 1 small lemon

Charred and chopped brussels sprouts mixed in a golden raisin dressing with topped with thinly sliced cheddar cheese and...

Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Stephanie De Luca

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 notes

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