Roasted Brussels Sprouts

Confession time – I have actually hated Brussels Sprouts for most of my life. As a child, I found a way to sneak them off my plate and, as I’m told, into the VCR when no one was looking.It wasn’t until 2014 that I tried a Brussels sprout, and actually enjoyed it! They were pan roasted, well-seasoned and loaded with bacon and onions. While I no longer eat meat, I still make a version of those roasted sprouts. They’re just as good, and can be mixed with anything. I cook them as a side, use them to top my butternut bisque, or load them with more veggies for a robust meal.

Honestly, I think the big trick to these is a nice, hot, cast iron pan. I’ve made them in a regular skillet and they just aren’t the same! In cast iron, the develop a crispy, delicious char that makes me cook them time and time again!


1/2lb of Brussels sprouts, quartered

1/2 red onion, diced

3-4 cloves of garlic, minced

Sea Salt, to taste

1 tablespoon fresh cracked black pepper

1 teaspoon garlic powder

2 tablespoons olive oil, possibly more


  1. Over medium-high heat, warm the olive oil in your cast iron.
  2. Add quartered Brussels sprouts, spread out and make sure they have one-cut side down. Cook 3-5 minutes or until they are getting brown and crispy.
  3. Stir and flip, add spices. Cook 2-3 more minutes.
  4. Add red onion, cook another couple minutes, until translucent and getting crispy.
  5. Add garlic, stir well and cook one more minute.
  6. Remove from heat, add more salt and pepper, to taste. Serve hot!

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