roasted Brussels sprouts
photo by Jennifer Johnson
Roasting vegetables in a cast iron pan gives them a nice crispy exterior, while still maintaining their integrity and texture. Roast these as is, or with sliced onions and chopped bacon for even more flavor. A drizzle of maple syrup or balsamic vinegar over the finished vegetables won’t hurt either.
2 tablespoons extra virgin olive oil
1 large bunch Brussels sprouts, ends trimmed and outer leaves removed
Kosher salt, to taste
Freshly ground black pepper, to taste
- Preheat oven to 400°F.
- Cut any large Brussels sprouts in half. Place Brussels sprouts in a large cast iron pan and drizzle with olive oil. Season with salt and pepper and give everything a toss, coating Brussels sprouts completely with olive oil. Roast for 20-30 minutes, turning occasionally until Brussels sprouts are nicely browned and tender. Serve warm.