Brussel Sprout Recipe Cast Iron Food

ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

SEARED BRUSSELS SPROUTS

Steps:

• Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
• Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
• Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
• Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

CAST IRON BRUSSELS SPROUTS

Steps:

• Heat olive oil in a large cast iron skillet over medium heat. Saute red onion until softened, about 5 minutes. Add Brussels sprouts; saute for 10 minutes.
• Meanwhile, bring balsamic vinegar and white wine to a simmer in a small pot. Stir in blackberry jam, hot sauce, and rosemary sprig. Simmer, uncovered, until balsamic vinegar reduces and thickens, about 5 minutes.
• Stir peanuts into Brussels sprouts mixture; cook and stir until browned, 3 to 4 minutes. Add cranberries. Sprinkle with seasoned salt and seasoned tenderizer. Discard rosemary sprig from the vinegar mixture; pour over Brussels sprouts.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet to the oven and broil Brussels sprouts until golden brown, 2 to 3 minutes. Garnish with bacon bits.

SICILIAN BRUSSELS SPROUTS

Steps:

• In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon., Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper., Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

BRINED SKILLET-ROASTED BRUSSELS SPROUTS

Steps:

• In large bowl stir together water& kosher salt.
• Add brussels sprouts to salt mixture, weigh sprouts down with plate to make sure they are completely submerged~ let stand 1 hour.
• Pre-heat oven to 350 degrees.
• Drain sprouts; do not rinse.
• In large heavy skillet (cast iron) or roasting pan toss sprouts with olive oil and roast, uncovered for 25 minutes.
• Meanwhile heat mustard seeds over med heat until seeds are lightly toasted; remove and crust slightly.
• Add seeds, sea salt and crushed pepper to the roasted sprouts~ toss well and serve!

ONE-PAN CRISPY CHICKEN LEGS AND BRUSSELS SPROUTS

Steps:

• Preheat your oven to 425 degrees.
• Wash, prep, de-stem and halve all of your Brussels sprouts.
• Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
• Wash your chicken legs and pat them dry.
• Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
• Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
• Once your oil is heated up, add your chicken legs to the pan face down.
• Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
• Once the first side is crispy, flip your chicken legs over and crisp up the other side.
• When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
• Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
• Garnish with some freshly grated Pecornio or Parmesan cheese and serve.

CAST-IRON SKILLET BRUSSELS SPROUTS WITH SHRIMP AND MUSHROOMS

Steps:

• Combine the rice with 2 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring occasionally, and then reduce the heat to low. Cover and cook until the rice is tender, about 15 minutes. Remove from the heat.
• Meanwhile, whisk together the garlic, ginger, soy sauce, honey and crushed red pepper in a small bowl. Set the sauce aside.
• Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the hot skillet, then swirl to coat the bottom entirely. Place the Brussels sprouts cut-side down in a single layer. Cook, undisturbed, until the sprouts have developed a golden-brown crust, about 2 minutes. Toss the sprouts, then continue to cook until they're bright green and crisp tender, about 2 minutes.
• Add 1 more tablespoon of the vegetable oil to the skillet along with the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, about 2 minutes.
• Create space for the shrimp in the middle of the skillet and add the remaining 1 tablespoon vegetable oil. Lay the shrimp flat in a single layer and cook until the shrimp have turned pink and a light crust begins to form, about 3 minutes. Flip and continue to cook until just cooked through, about 1 minute.
• Pour the sauce over the shrimp and vegetables, then toss until everything is evenly coated and the sauce has reduced slightly, about 1 minute.
• Divide the rice and Brussels sprout mixture between 2 serving bowls. Top with the scallions, drizzle with sesame oil and sprinkle with sesame seeds.