Basic Recipe for Cast Iron Roasted Brussels Sprouts

This is my basic method for roasting Brussels sprouts in a cast iron skillet. I don't specify exact amounts because I've never measured. The key to this preparation is to not crowd too many sprouts into the skillet. Use enough sprouts to fit in one layer in the skillet, this ensures that the sprouts get nicely browned on one side and that they don't steam too much in their own juices. The sprouts get nice and browned but not overcooked when they get started in a HOT skillet. Adding the condiments half way through insures that those don't get burned.

The recipe  is really flexible. When sweet onions are available I like to add some thick slivers to the mix at the start so that they become brown and tender. Parsnips and/or carrots are great additions. The bacon or pancetta is totally optional, as are the nuts and pepper flakes. Pumpkin seeds are a nice substitute for the pine nuts. Experiment with different vinegars, balsamic vinegar is tasty although its dark color stains the veggies. Chunks of fresh apple added to the mix from the beginning add a nice sweetness and some apple cider vinegar reinforces the apple flavor. Add some dried fruit, such as cranberries or tart cherries to the condiments. The variations are endless.

About 1 pound Brussels sprouts, trimmed and cut in half
Olive oil
Salt and freshly ground black pepper to taste
Some chopped onion, shallots, scallions and/ or garlic
A few slices of pancetta or bacon cut into small pieces
A handful of pine nuts
A pinch of pepper flakes
Vinegar to taste

Preheat a 12-inch cast iron skillet in a 400ºF oven. Toss the sprouts with some olive oil, salt, and pepper. Turn the sprouts into the hot skillet and use some tongs to turn as many of them cut side down in the pan as will fit so that the cut side browns nicely. It's important to not crowd the pan too much or the sprouts will steam in their own juices and you won't get that nice brown side. About half way through the roasting, about 15 minutes, add the chopped onions (I'itoi is great), bits of pancetta, pine nuts, and pepper flakes, without stirring the sprouts. After another 10 or 15 minutes remove the skillet from the oven and toss the sprouts in the skillet with some good quality vinegar. One of my favorite vinegars to use for this is the Late Harvest Honey Viognier from Katz, it is both sweet and tart with a nice honey flavor.

Makes about 3 or 4 side dish servings.