Dad! You forced me to like brussels sprouts!
File that one under “Things I never thought I’d hear at the dinner table.” I would have bet money…no, I would have bet on the heat death of the universe happening before one of my kids enjoyed brussels sprouts. Now, thanks to oven roasting (and a load of cheese), I have a brussels sprouts fan. She’ll even eat them without the load of cheese!
The downside? Oven roasting takes just long enough that I can’t do it on weeknights, unless I’m really organized. I’m never that organized. But I don’t want to give up on a vegetable that (one) of the kids is actually eating. That’s why I got excited when I saw the bag of shaved brussels sprouts at the grocery store. 2 Shaved brussels sprouts cook in about ten minutes. Sautéing them in a little oil gives me the crispy, sweet, oven roasted flavor, without heating up the oven.
Now, this recipe works best in a cast iron skillet, preheated for five minutes. The heat that builds up in the cast iron crisps up the sprouts, browning them while cooking them through. That said, it will work in any pan; heavier is better, if possible. The sprouts won’t crisp up quite as much. But they’ll still be good enough to convert picky daughters to a love of green vegetables.
Recipe: Cast Iron Brussels Sprouts Sauté
- 10 or 12 inch cast iron skillet (I love my 12 inch skillet from Lodge)
Cast Iron Brussels Sprouts Sauté recipe – crispy, sweet Brussels sprouts, seared in a cast iron pan.
- 9 ounces shaved Brussels sprouts
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Drizzle of balsamic vinegar (optional)
- Preheat the pan: Preheat the skillet – for a cast iron skillet, preheat over medium-low heat for five minutes, then swirl in the oil. For any other type of skillet, preheat over medium with the oil in the pan, until the oil is shimmering.
- Cook the sprouts: Add the Brussels sprouts and sprinkle with the salt and pepper. Sauté the sprouts, stirring and flipping often. The sprouts are done when they are browned and crisp on the edges and the white center turns a light tan and looks softened, about 10 minutes.
- Add vinegar and serve: Drizzle with the balsamic vinegar, toss to coat the sprouts evenly, and then scrape the sprouts into a serving bowl.
- Can’t find shaved brussels sprouts? Buy them whole and run them through your food processor, using the thin slicing disk. (Process them in batches, stacking as many as you can in the feed tube at a time.)
- Yes, it’s BrusselS sprouts, not Brussel sprouts. They’re sprouts from Brussels.
Questions? Other ideas? Leave them in the comments section below.
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