Description
These crispy roasted Brussels sprouts are super addictive thanks to a crisp golden brown outside and perfectly seasoned inside. No mushy, flavorless Brussels sprouts here. The cast iron skillet creates pure magic and this is a recipe you'll fall in love with!
Ingredients
Units
Scale
- 1/4 cup extra virgin olive oil
- 11 ounces small Brussels sprouts, ends trimmed and halved
- 1/2 teaspoon fine salt (divided)
- 1/8 teaspoon fine ground black pepper (or more to taste)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Preheat a 12-inch cast iron skillet on the stovetop over medium heat and add the oil when hot. Place halved Brussels sprouts cut-side down in a single layer in the skillet. Make sure they are not touching. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Allow to cook undisturbed for 5-10 minutes. When the edges are golden brown, use tongs (or two forks) to flip each half individually onto the other side. The timing will depend on the size/thickness of your Brussels sprouts.
- Once all Brussels sprouts have been flipped, sprinkle them with 1/4 teaspoon salt to season the other side. Then, use oven mitts and transfer the cast iron skillet to the oven for 3-5 minutes. Watch closely to ensure they do not burn. Remove the skillet from the oven as soon as they are golden brown. Toss in the pan. Taste and add more salt and pepper if desired.
- Serve immediately with my vegan sour cream as a dip or drizzle some overtop. For a festive spin on this side dish garnish with fresh pomegranate seeds.
Equipment
Buy Now → - Prep Time: 5
- Cook Time: 15
- Category: Side Dish
- Method: Stove + Oven