Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Chili

Done well, roasted Brussels sprouts shine with a balance of sweet and savory. But nailing that perfect balance calls for a long stay in a hot oven. And even then, the results can disappoint. Pile too many sprouts in the pan and they steam, turning mus

By Matthew CardOctober 7, 2016