CAST IRON ROASTED BRUSSELS SPROUTS

CAST IRON ROASTED BRUSSELS SPROUTS

CAST IRON ROASTED BRUSSELS SPROUTS

CAST IRON ROASTED BRUSSELS SPROUTS

CAST IRON ROASTED BRUSSELS SPROUTS

Course Main Course

Ingredients
  

  • 1 lb. (475 g) Brussels sprouts
  • 4 Tbsp. (60 ml) extra virgin olive oil, or bacon drippings
  • 3-4 garlic cloves, peeled and smashed
  • ½ tsp. (3 g) kosher or flaked sea salt
  • ¼ tsp. (1 g) black pepper, freshly ground
  • 2 thyme sprigs
  • 2 slices thick cut bacon, cut into bite-size pieces
  • 2 Tbsp. (30 ml) balsamic vinegar
  • 1 Tbsp. (15 ml) lemon juice, freshly squeezed

Instructions
 

  • Preheat the oven to 400°F (200°C). Trim the bottom ofeach Brussels sprout, then slice each in half from top tobottom. Heat the olive oil (or bacon drippings, if using) ina cast iron pan over medium-high heat until it shimmers,425°F (220°C). Put the sprouts, cut side down in one layer,in the pan. Put in the garlic, sprinkle with salt and pepper,and add the thyme sprigs.
  • Cook, undisturbed, until the sprouts begin to turn goldenbrown on the bottom. Add the precooked bacon piecesand transfer the whole cast iron pan into the oven.
  • Continue to roast, shaking the pan every 5 minutes, untilthe sprouts are quite brown and tender, about 15 to 18minutes. Pierce the stem core of a few sprouts with the tipof a paring knife to check for tenderness.
  • Add the balsamic vinegar and lemon juice, and stir to coat.Remove the thyme sprigs. Taste, and adjust with more saltand pepper if necessary. Serve hot or warm.
Keyword CAST IRON ROASTED BRUSSELS SPROUTS, Papreferred
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