How to Make Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
Test cook Elle Simone teaches Bridget how to make foolproof Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint.
Get the recipe for Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint: https://cooks.io/2uqkcV5
Buy our winning nonstick skillet: http://cooks.io/2HkDAnc
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Get the recipe for Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint: https://cooks.io/2uqkcV5
Buy our winning nonstick skillet: http://cooks.io/2HkDAnc
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
http://cooksillustrated.com
http://facebook.com/americastestkitchen
http://twitter.com/testkitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
