This simple recipe will make you LOVE brussel sprouts. PROMISE. The brussel sprouts get crispy - not mushy. And you don't even have to boil them.
Grab that cast iron pan and get ready for the BEST roasted brussel sprouts recipe!
Honestly, after making these in the cast iron skillet, my husband and I were like: how are THESE brussel sprouts?!
The veg with the worst rap. Right up there with liver and blood pudding.
But not these sprouts! Omg no.
These are crispy on the outside and tender on the inside.
And with only olive oil, salt and lemon as the other ingredients, these cast iron brussel sprouts will be your new favourite side dish to make at supper on a weeknight.
Yes, they're great for Thanksgiving and Christmas but man. We'll eat this roasted vegetable side dish all dang year long.
📝How to pan roast brussel sprouts
Wash and cut brussel sprouts in half and remove the hard stem.
Heat olive oil in the cast iron skillet. Add sprouts. Let cook 2 minutes.
Then turn, and cook for another 2 minutes.
Repeat until nicely charred. Add salt and lemon juice.
🥡Make it a Meal Prep
The brussel sprouts are a perfect meal prep veg because they won't go mushy on you the next day! Pop them into divided containers with a piece of cast iron baked salmon and oven roasted yellow potatoes.
Why are my roasted brussel sprouts not crispy?
To really get those crispy, crunchy brussel sprouts,
they need 2 main things: space and heat. Whether you're roasting in a cast iron pan like this recipe or just on a sheet pan in the oven, this cruciferous vegetable needs to release some of that stored water, through steam!
Should you boil brussel sprouts before roasting?
You really don't have to boil brussels sprouts before roasting them.
In my experience, it just ends up making them mushy and overcooked.
Have fun cooking my friend😎
~April
🙋♀️More easy side dish recipes
Looking for other side dishes? Check these out:
📖 Recipe
Cast Iron Skillet Brussel Sprouts with Lemon
Equipment
- 1 Cast iron skillet
Ingredients
- 0.5 kg brussel sprouts about 5 cups
- 1 Tbsp olive oil
- 2 teaspoon Kosher salt
- 1 lemon
Instructions
- Cut the small stem off the brussel sprouts and cut them each in half.
- Heat 1 tablespoon of olive oil over medium high heat in a cast iron pan.
- When it's shimmering and hot, add the brussel sprouts and cook for 2 minutes, undisturbed. Don't crowd. Start a timer so you don't forget.
- After 2 minutes, stir the brussel sprouts in the pan, sprinkle with Kosher salt and cook again for 2 minutes, undisturbed.
- Again, stir the brussel sprouts one last time and squeeze some fresh lemon juice overtop. Cook for another 2 minutes to get the halves a good char overall.
- Remove from heat and serve immediately with a wedge of fresh lemon.
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