I have featured this side dish on a couple of the recent recipes. One day in an attempt to get back into cast iron cooking I stumbled upon these Cast Iron Blistered Brussel Sprouts. With a few small adjustments to the original recipe, I found my new favorite side dish. The sweet and spicy flavor of honey and red pepper sauce really add a level of pizazz my taste buds have been longing for. The preparation of the brussels is a little tedious but is truly a labor of love once you take your first bite. I’m forever impressed with the cast iron- it’s so simple to use and if you know what you’re doing, simple to clean. Not to mention, everything I’ve made has come out tasty as ever.
The biggest deviation I made in this recipe is using basil as the final touch to the brussels. The recipe originally called for fresh mint. Unfortunately, I did not have any in my kitchen. I decided to use dried basil because that was available in my pantry. To be honest, I don’t think either is really needed. The honey, soy, and red pepper flakes are truly the star of this show! My blog usually showcases the main dish for recipes, but you can’t forget about the sides. These brussels have been a great compliment to a slew of main dishes. Long gone are the days of rejecting brussel sprouts! They are simply delicious.
What You Need:
- 1 pound fresh Brussels sprouts
- 3 Tbsp. canola oil
- 3/4 tsp. kosher salt
- 2 Tbsp. honey
- 2 Tbsp. hot water
- 2 Tbsp. minced garlic
- 2 Tbsp. soy sauce
- 1/2 tsp. dried crushed red pepper
- 1/2 tsp. dried basil (optional)
Instructions:
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- 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 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.
- Stir in dried basil if you’d like.
- Serve and enjoy!
- 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 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.
- Stir in dried basil if you’d like.
- Serve and enjoy!
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