Seared-and-Steamed Brussels Sprouts with Honey Glaze and Dukkah

Heat the oil in a No.8 (10 ¼”) cast iron skillet over medium-high heat until it begins to shimmer. Add the sprouts in an even layer, cut-side down, and season with salt. Cook without disturbing until the bottom of the sprouts are deeply browned, 5 to 7 minutes. Using tongs, turn the sprouts over and season with salt. Add ¼ cup of water to the skillet, cover, and cook over medium-low heat until the sprouts are tender throughout and the water has been absorbed, 7 to 10 minutes.

While the sprouts cook, make the honey glaze: In a small saucepan, bring the honey to a simmer over medium-high heat and cook, whisking occasionally, until it darkens a shade or two, about 3 minutes. Add the vinegar, butter, and ½ teaspoon salt and return to a simmer. Cook until slightly thickened, 3 to 5 minutes.

Transfer the cooked sprouts to a bowl, add half of the honey glaze and toss well. Taste and add more glaze if desired, and toss again. Transfer to a serving bowl and sprinkle generously with the dukkah. Sprinkle with parsley, grate some lemon zest over the sprouts, and serve.

Scatter the nuts in a rimmed baking sheet and use the bottom of a cast-iron skillet to crush them into smaller pieces.

Heat a cast iron skillet over medium-low heat. Add the nuts and toast, stirring frequently, until golden brown and fragrant, 5 to 7 minutes. Transfer to a bowl and let cool.

Add the sesame seeds to the skillet and toast, stirring constantly, until the seeds begin to turn golden brown, 2 to 3 minutes. Transfer to a small bowl and let cool.

Add the coriander, cumin, and fennel seeds to the skillet and cook, stirring constantly, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to the food processor and add cooled nuts, salt and pepper. Pulse until the nuts are finely chopped, and the mixture resembles coarse sand. Transfer to a bowl and stir in the sesame seeds. Store in an airtight container at room temperature for up to 2 weeks.