We use a scorching hot skillet to char Brussels sprouts, which brings out sweetness, nuttiness and tons of complex flavors. Look for sprouts that are small to medium; large ones won’t cook through in time. A cast-iron pan works best here, as it retains heat well and its dark finish is not easily marred by high-heat searing. A rice vinegar and coriander dressing brightens the charred sprouts, while cashews add texture and cilantro brings fresh herbal notes.