Now that your cast iron skillets are prepped and ready, let’s cook! If you think you are not a fan of brussels sprouts, maybe this recipe will change your mind. Forever.
Brussels sprouts are a cool weather crop, kin to broccoli and cabbage. Full of vitamins and antioxidants, brussels sprouts are mighty greens!
Long committed to memory, my favorite method of cooking brussels sprouts hails from Mark Bittman. I didn’t realize I added the sliced almonds, but when I googled the recipe to share with you I found no mention of nuts. I probably had toasted almonds on the counter for another use and just tossed them in one night. I’ve been making them with sliced almonds as long as I can remember and think you’ll like the addition too.
Roasted Brussels Sprouts
(from Mark Bittman at The New York Times)
1 bunch (16 oz) fresh brussels sprouts, trimmed and halved
3-4 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar
2 tablespoons sliced almonds
salt & pepper
Pre-heat oven to 400 degrees.
Heat olive oil in cast iron skillet over medium-high heat. Arrange trimmed brussels spouts cut side down in cast iron skillet. Careful they will sizzle! Cook until the bottom of the sprouts are browned, about 2-4 minutes. Toss in sliced almonds and gently stir (or shake) the pan to mix up the brussels sprouts.
Place cast iron skillet in oven and roast for 20 minutes or until the brussels sprouts are fully browned and tender. I shake the pan from time to time to keep the sprouts roasting evenly.
Remove cast-iron skillet from oven and drizzle the balsamic vinegar over the brussels sprouts and almonds. Add salt & pepper to taste. Serve immediately.
So tell me, do you like brussels sprouts? Or not so much.
I like them! Phil…not so much! Maybe this recipe will change HIS mind forever (if I can talk him into trying it!) 🙂
Well… let me tell you a secret. *I don’t think I’ve ever had one.* My mom hated them, never cooked them… so I have always assumed I would hate them too. 😉 Perhaps this recipe will make me a fan!
I love them!! No one else will even touch them. Since M won’t eat them, he says the kids are exempt from trying. More for me!
I love them and all the family does too. I usually just boil them in water just until tender and then put a dab of butter in the serving bowl. I have tried them in the oven, unsuccessfully though. I will give your recipe a go to see if they turn out any better. I have to say, one of crowning moments of motherhood for me was when one of the girls announced excitedly in the grocery store when she saw the sprouts on a stalk, “Look mom, Brussels Sprouts just like we grew in the garden!!” 🙂
Another version – we do at Thanksgiving is to add pecans and shallots. Cooked the same way.
LOVES the sprouts!