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
- Over medium-high heat, warm the olive oil in your cast iron.
- 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.
- Stir and flip, add spices. Cook 2-3 more minutes.
- Add red onion, cook another couple minutes, until translucent and getting crispy.
- Add garlic, stir well and cook one more minute.
- Remove from heat, add more salt and pepper, to taste. Serve hot!