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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┬áblog 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.

Cast Iron Brussel Sprouts

What You Need:DSC_0814

  • 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!

Cook With Me:

  • 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.DSC_0817
  • Cook, without stirring, 4 minutes or until browned.
  • Sprinkle with salt; stir and cook 2 more minutes.DSC_0818.JPG
  • Stir together honey and hot water.DSC_0820.JPG
  • Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts. DSC_0823.JPG
  • Stir in dried basil if you’d like.
  • Serve and enjoy!DSC_0828

Inspired by this recipe.

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