Cast Iron Brussels Sprouts Sauté
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. 1 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)
- 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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Yes, I get excited at the grocery store. I’m a weirdo.↩