Brussels Sprouts Stir-Fry With Cheddar and Golden Raisins Recipe

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.