Make this recipe for roasted Brussels sprouts tonight and over the weekend. They are absolutely fantastic!
These Brussels sprouts are roasted in a cast iron skillet with easy ingredients, and charred to perfection. Crispy on the outside, then moist and flavorful on the inside.
Brussels sprouts literally look and smell like little cabbage. They are cabbage. At first I wanted to make a slaw out of them. I know that vinegar is a huge component when it comes to cabbage and I love the taste of vinegary slaw. So, I knew some sort of acidity would be needed for my liking.
People like adding a bit of lime to their Brussels sprouts, so that is what I used. Just use the juice from one fresh lime. Remember, fresh is always best! Then, take a couple of garlic cloves and mince them up. Stir them into the mix, along with kosher salt and pepper and a bit of olive oil.
And let the lime pulp drip into your mixture if you want. It’s perfectly fine!
The remainder of this recipe simply has to do with technique. Roasting at a temp that is good for you and your oven is best here. I used a cast iron skillet to roast these. Cast iron is hearty and leaves a nice and subtle char that tastes wonderful with certain foods.
Now, your outer layers of Brussels sprouts are delicate. So, be sure your pan has been rubbed with a bit of olive oil before starting.
When you’re roasting these, watch them closely. Just drizzle all your sauce over the little guys thoroughly, then pop your cast iron into the oven. You’ll start to smell them after five to seven minutes. Start roasting at 400 degrees. Then after about fifteen minutes, lower the heat to 350.
At this point, carefully take the pan out of the oven, so right when you lower the heat. This is where you add your bacon! Sprinkle small bacon chunks all over your Brussels sprouts, so they’re evenly distributed throughout the pan.
And don’t cook the bacon all the way! It’s going in the oven, so it will cook more while roasting.
Give everything a careful stir, sprinkle on a bit more kosher salt, then pop the cast iron skillet back in the oven for about 15 to 20 more minutes. I only needed 15 more minutes with my oven. So, be sure to check on them and move them around during this time. They’re done when charred all over the outside.
And the bacon fat just adds to their flavor and sizzles them up. The small, really charred outer layers of the Brussels sprouts reminds me of corn husks when pulled off a hot grill in the fall! Love that smell!
Hope you have a wonderful Friday. I’ll be doing some family portrait photo shoots this weekend for Christmas card pics and such. I’m a bit nervous! But excited at the same time. Hopefully this will be a two time a year event where I can earn some extra cash on the side!
Make these gluten-free roasted Brussels sprouts over the weekend and tell me what you think?! AND LET ME KNOW WHAT YOU THINK BY COMMENTING BELOW!
Roasted Brussels Sprouts In A Cast Iron Skillet
A naturally gluten-free Brussels sprouts dish, roasted in a cast iron skillet.
- 1 pound Large Brussels sprouts Halved, then quartered length-wise
- 1 Freshly squeezed lime for juice Pulp is fine too
- 2-3 tablespoons Olive oil
- 2 Large garlic cloves Minced
- Kosher salt and ground peppercorn To taste
- 4-5 pieces Real bacon Cooked slightly, not crisp
Preheat convection roast oven to 400 degrees.
In a thinly oiled cast iron skillet, place in and layer Brussels sprouts. Use a good sized cast iron pan.
In a small bowl, mix together lime juice, olive oil, garlic, salt and pepper.
Spoon mixture thoroughly over Brussels sprouts in cast iron skillet. Shake pan slightly to coat.
Note: I do not mix this in a bowl with the cut Brussels sprouts. They fall apart too easily.
When heated, carefully place cast iron skill with sprouts in oven and roast for approximately 15 minutes.
After about 15 minutes, lower heat to 350 degrees then take out cast iron skillet with Brussels sprouts.
Move Brussels sprouts around a bit with a spatula, so they don't stick to the pan. Then carefully sprinkle bacon chunks all over dish, especially filling gaps. Add a hefty pinch of kosher salt all over as well.
Place skillet back in oven for another 15-20 minutes, carefully moving them around a couple more times during this time frame.
They are done when brown and charred all over.
Carefully take them out of the oven, and turn off heat.
Sprinkle just a bit more kosher all over sprouts, then gently scoop everything into a large bowl. Give it one last gentle stir, and serve warm. They will bring you good luck.
Note: You can alter the taste by adding more lime or more salt in the end, to your preference.
NOTE: Oven temps and times all vary, so keep a close eye on these!