Here is my cast iron Brussels sprout recipe. Crispy sweet Brussels sprouts fried in a cast iron pan make an amazing weekday vegetable side dish.
Jump:
father! You forced me to like Brussels sprouts!
Submit it under the words “I never thought I’d listen to it at dinner table.” I would have wagered money. No, one of my children would have bet on the death of the cosmic fever happening before they enjoyed Brussels sprouts. And now? It’s two of my three children’s favorite vegetables. (As usual, one child – and it’s never the same child – they decide they don’t like vegetables.)
What are the drawbacks of this new Brussels sprouts love? Roasting the oven takes too long on weekday nights unless I’m really organized. (I’m not that organized.) So I was excited when I saw a shaved bag of Brussels sprouts at the grocery store. Shaved Brussels sprouts are cooked in about 10 minutes. When I fry them in oil (or butter), it gives me crunchy buds with a roasted flavour. There is no need to heat the oven.
Ingredients and alternatives
material
1 tablespoon of 9 oz shaved Brusselout olive oil (or vegetable oil) ½ 1½ 4 cups cups fresh ground black pepper balsamic vinegar (optional)
Alternative
Simple buds: Skip the vinegar and use salt and pepper. Spicy Brussels Sprouts: Add 1/2 tsp dried red chili flakes and 1/4 tsp granulated garlic (or garlic flour) to the salt and pepper. Sweet Brussels Sprouts: Replace a light rain of balsamic vinegar with a drizzle of honey. Other drizzle: I use vinegar. Because it likes the hints of tarts that it adds to sweet brussels. Fresh lemon juice works well too. Fantastic Brussels Sprouts: If you want to get fancy, add toasted pine nuts and sprinkle grated Parmesan cheese on top of the buds just before serving. Frozen Brussels Sprouts: This recipe really works best with fresh Brussels sprouts, but if only frozen buds can be found, you can use the same technique. Discard the frozen buds directly in a pan and saute until cooked.
How to make cast iron Brussels sprouts
Preheat the pot
Preheat the cast iron skillet over medium low heat for at least 5 minutes and swirl the oil. (For other types of frying pans, put the oil in the pan for about 3 minutes and preheat over medium heat until the oil glows.)
Cook the buds
Add Brussels sprouts to the pan, gently throw them, apply oil, and sprinkle with salt and pepper. Fry the buds, often stirring and flipping until the white center of the buds tender, changing their tan color, and the buds turn slightly brown and begin to brown slightly on the rims. This takes about 10 minutes.
Add vinegar and serve
Drizzle balsamic vinegar over the buds. Scrape the bean sprouts into a bowl, serve and have fun!
Useful Tips
What if I have an entire Brussels sprout?
I got a sliced bag of Brussels sprouts at the grocery store. What do I do when they are not available? It is possible to slice small Brussels sprouts by hand, but it does a lot of work for a fast meal on weekdays. I use a thin sliced disc from a food processor. (Piling Brussels sprouts in a batch of feed tubes).
Why cast iron frying pan? What happens if I don’t have it?
This recipe works best in a cast iron skillet and preheats for (at least) for 5 minutes. The heat accumulated in cast iron potato chips sprouts and browns them as they cook. That said, you can make Brussels sprouts in a heavy pot. (My all-covered pans do a good job too, and my thick aluminum non-stick pans are fine too.) If you don’t have a heavy pot, the buds won’t be crispy, but don’t let them stop you from making this recipe. The buds are enough to make picky kids love green vegetables. (Or at least, my kids.)
Not Brussels sprouts, but Brussels sprouts.
Yes, it’s not Brussels sprouts, it’s Brussels sprouts. They are buds from Brussels sprouts in Belgium.
Why do Brussels sprouts taste better now?
You don’t imagine things – Brussels sprouts once had a strong bitterness. In the 1990s, Dutch scientists found compounds in the buds and plagued them. The seed companies were less chemicals and were crossing for years until they searched the archives through the buds and got a version that tasted better. For more information, read (From DUDs to Studs from Culinary to Studs: How Dutch plant breeders built the Brussels sprouts boom).
Store leftovers
Remaining buds sealed in airtight containers should be stored in the freezer for several days or months.
What to serve with sauteed Brussels sprouts
Brussels sprouts is one of my green side dishes. I love serving (roast chicken), (roast beef), (roast pork), and (roast duck). But really, they act as side dishes for almost anything.
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Sautéed cast iron Brussels sprout recipe
author: Mike vrobel
Total time: 15 minutes
yield: 4-6 1x
explanation
Cast Iron Brussels Sprouts Stir-Fried Recipe – Crispy, sweet Brussels sprouts, baked in a cast iron pan.
9 oz Shaved Brussels sprouts
1 tablespoon Olive oil (or vegetable oil)
½ tsp Thin sea salt
½ tsp Fresh ground black pepper light rain of balsamic vinegar (optional)
Instructions
Preheat the pot: Preheat a cast iron skillet over medium and low heat for at least 5 minutes and swirl with oil. (For other types of frying pans, put the oil in the pan for about 3 minutes and preheat over medium heat until the oil glows.) Cook the buds: Add Brussels sprouts to the pan, oil it and sprinkle with salt and pepper. Fry the buds, often stirring and flipping until the white center of the buds tender, changing their tan color, and the buds turn slightly brown and begin to brown slightly on the rims. This takes about 10 minutes. Add vinegar and serve: Drizzle balsamic vinegar over the buds. Scrape the bean sprouts into a bowl, serve and have fun!
Preparation time: 5 minutesCooking Time: 10 minutescategory: Side dishcooking: Americans
Related Posts
Try Brussels sprout gratin in the oven for the decadent taste of the buds. For other hearty side dishes, try the Instant Pot Cannellini Beans and Green, Instant Pot Turnip Green recipes, or the cast iron roasted cauliflower. Or try oven-roasted crunchy tactile potatoes, instant pot mashed potatoes, or cast iron spiral frying potatoes for the starchy side.
If you’re looking for something else, this is my cast iron bread recipe index.
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(TagStoTRASSLATE) Brussels sprouts (T)ER
