Cast Iron Skillet Roasted Brussel Sprouts

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


  1. 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.
  2. 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.
  3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
  4. If you like sprinkle on parmesan cheese to add a little salty cheesy finish



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