In case you haven’t noticed via my social media, I have a mild obsession with Brussels sprouts. Despite my sincere love for this vegetable, I realized I only had one recipe on Eat Real Live Well featuring them, and it goes wayyyy back. Yes, I realize it is time for spring vegetables, but it is also time this blog got a shiny new Brussels sprout recipe!
Ever since we started pan roasting them on our new-ish Le Creuset cast iron skillet a few months ago we haven’t turned back. I must say, Tim does a fantastic job and has high Brussels cooking confidence, so often I sit back (prep a million other things) while he cooks.
Other than being tasty, what else is so great about this veggie? Well, Brussels sprouts provide more than your daily value for vitamin C, plus fiber, potassium, B-6, Vitamin A, and even 3 g of protein per serving. They also contain some cancer fighting antioxidants and have been shown to support good gut health.
Enjoy this simple recipe as a side dish with a protein and healthy carb, on top of a warm or cold salad, or mixed with other veggies in a wrap!
Have other ways you love to eat these green gems? Share below!
Cast Iron Roasted Brussels Sprouts
- 1 lb Brussels sprouts, halved lengthwise
- 1 tbsp olive oil
- Fresh ground black pepper to taste
- 1/4 tsp salt
- Optional garnishes: hemp seeds, crushed red pepper
- Heat oven to 375 degrees
- While oven is heating, toss halved Brussels sprouts in a large bowl with 2 teaspoons of the oil, salt and pepper
- Heat cast iron pan over medium heat with the other teaspoon of oil (do not let oil smoke)
- Place brussel sprouts cut side down to fill the pan*
- Cover and let cook over the stove 4-6 minutes
- Place in oven, cover removed, and let cook for 10 minutes
- Remove pan from oven and transfer the Brussels sprouts to a serving bowl
*With 1 lb, you will likely need to repeat steps twice. Do not overcrowd the pan