I got a cast iron skillet from my sister-in-law for Christmas this year and was just happened to have a bunch of brussel sprout I was planning on roasting up for dinner. Now that I have small kids, my old stand by recipe which has red pepper flakes was less of an option so I found this one. The brussel sprouts are nicely browned on the bottom and tender without the bitterness. I was worried that the garlic would be overpowering, but the roasting added a mellow nutty flavor. Delicious!
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- optional: grated parmesan cheese
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 15 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
- If you like sprinkle on parmesan cheese to add a little salty cheesy finish