I love brussels sprouts, but I needed a new way to cook them. I was stuck in a rut of boiling them with butter and salt. The old stand-by is fine, but I needed more flavor and this recipe delivered! It’s a little misleading, since a cast iron skillet is used to first sauté or brown the brussels sprouts, then they’re roasted later, but I promise it’s worth the effort! I have adapted this recipe from one I found from NY Times Cooking.
- 1 pint brussels sprouts (approximately 1 lb)
- 4-6 Tbsp extra virgin olive oil (this will vary as you sauté the brussels sprouts-enough to coat the bottom of the cast iron skillet should be sufficient)
- 5 cloves garlic, minced
- salt and pepper, to taste
- 1 Tbsp balsamic vinegar
- 1/2 cup shredded parmesan cheese (or desired amount to taste)
- Preheat oven to 400 degrees Fahrenheit.
- Trim the bottom of the brussels sprouts and cut each sprout in half lengthwise and remove any outer pieces that may be old or have fallen off.
- Add a small amount of olive oil to the bottom of a cast iron skillet and heat over medium high heat. Add sprouts in a single layer in the pan cut side down. Add garlic and salt and pepper to taste. If the oil is absorbed during cooking, add more oil to the pain. Cook until the sprouts become a golden brown on the bottom.
- Place the pan in the oven and bake 10-20 minutes, shaking the pan occasionally to avoid burning. Bake until the sprouts are fork tender and browned to your liking.
- Remove the pan from the oven and add balsamic vinegar and stir the sprouts well. Sprinkle the desired amount of parmesan cheese on top of the sprouts. Place the pan back into the oven for 5 minutes or until the parmesan is slightly melted.
- Remove the pan from the oven and stir the sprout and parmesan cheese mixture well. Serve immediately.