As I mentioned about a year ago, I am a little obsessed with brussels sprouts (after 25 years of loathing them). Throughout the last year or so, my friends and I have been gobbling them up right and left at almost any restaurant in DC that serves Brussels sprouts. To this day, I still think Lincoln’s Brussels sprouts are the best I’ve had, time and time again. But I do love cooking up my own at home, which I’ve done about every week for the last many weeks! I was poring through my October 2014 Southern Living magazine, and I knew this recipe was definitely going to be a winner – plus, I’d be able to pull out my fabulous cast iron skillet to make these Brussels sprouts! I’ve made this recipe three or four times recently, and it’s definitely a winner. The blistered, roasted Brussels sprouts combined with the salty-sweet combo of soy sauce & honey is beyond amazing! Definitely give this easy recipe a shot; I think you’ll make it often.
Best Brussels Sprouts Ever aka Cast Iron Blistered Brussels Sprouts
adapted from Southern Living, October 2014
- 1 pound fresh Brussels sprouts
- 3 tablespoons canola oil
- 3/4 teaspoon sea salt
- 1 tablespoon honey
- 1 tablespoon hot water
- 2 cloves minced garlic
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed red pepper
Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half lengthwise. Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet. Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes. Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts. Serve immediately and enjoy!
image via Southern Living
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