Cast Iron Roasted Brussels Sprouts, Parsnips, and Carrots

This is a variation on my basic method of roasting Brussels sprouts in a cast iron skillet. I change the mix of vegetables, condiments, and seasonings nearly every time I prepare it. This is just my latest variation. I don't state a time that it takes to roast the vegetables because it varies depending on how large the sprouts are and how full the skillet it, but generally it takes about 30 minutes, more or less, until the vegetables are browned and tender.

About 1 pound Brussels sprouts, trimmed and cut in half
About 1/2 pound parsnips, scrubbed and cut into chunks
About 1/2 pound carrots, scrubbed and sliced into thick diagonal slices
1 tablespoon olive oil or vegetable oil
Salt to taste
2 tablespoons butter
1 tablespoon coarse grained mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

Preheat the oven to 400ºF and put a 12-inch cast iron skillet in the oven to preheat also.

Toss the Brussels sprouts, parsnips, and carrots in a bowl with the olive oil and salt to taste. When the oven has come to temperature, carefully remove the cast iron skillet and add the butter, swirling until the butter is melted and starting to brown. Add the vegetables and toss to coat with the butter. Return the skillet to the oven and roast, stirring the vegetables after about 10 minutes and then about every 5 to 7 minutes after that. Roast until the vegetables have become tender and have browned on some sides.

While the vegetables are roasting, stir together the mustard, syrup, and vinegar in a small bowl.

When the vegetables have cooked to your liking, carefully turn the into a serving bowl and toss them with the dressing. Serve immediately.

Makes about 4 servings.

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.

Spiced Parsnip Soup

I wanted something like a curry powder for the seasoning for the soup but didn't want a lot of turmeric and didn't want it to be hot so I made up this spice blend. Just use a tablespoon of curry powder if you prefer.

For the spice mixture:
1/2 teaspoon cumin seed
1/2 teaspoon dried green coriander seed
1/2 teaspoon black peppercorns
1/4 teaspoon fenugreek seed
1 black cardamom pod
1/2 stick (about 1 1/2 inches) canela cinnamon (Mexican cinnamon)
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric

For the soup:
1 large shallot, thinly sliced
Rice bran oil
1 large white onion, diced
Salt to taste
30 oz. parsnips, peeled and cubed
1 quart chicken stock
1/2 cup creme fraiche or heavy cream
about 1/2 cup, more or less, water

Grind the whole spices in a spice mill to a fine powder. Add the ground ginger and turmeric and mix well. Measure out 1 tablespoon of the mixture for the soup.

Pour the oil into a small saucepan to a depth of about 1 inch. Heat the oil to about 350ºF. Fry the shallots until dark brown and crisp. Carefully pour the shallots and oil through a heat proof sieve, reserving the oil. Spread the shallots out on paper toweling to cool.

Heat a few tablespoons of the reserved shallot oil in a large saucepan over medium heat. Add the spice mixture and allow it to sizzle for a minute or so until it is fragrant - don't let it burn. Add the diced onion and a large pinch of salt to the pan, stir, cover the pot and turn the heat down. Allow the onions to sweat, stirring a few times, until they are translucent. Add the parsnips and stock to the pot, cover and cook gently until the parsnips are tender. Use a wand blender to puree the soup or transfer it in batches to a blender and blend until smooth. Blend in the creme fraiche and add water if the soup seems to thick. Taste for salt.

Serve, garnished with some of the fried shallots.

Makes 4 to 6 servings.

Parsnip & Mushroom Flans

I've adapted this recipe from Georgeanne Brennan's in her book The Vegetarian Table: France. I baked the flan in individual dishes rather than one large one and added cheese and changed the ratio of milk and cream, and changed the oven temperature and baking time. That's enough changes that I can call this recipe my own, but thanks Georgeanne for the inspiration.

4 tablespoons butter, plus additional for buttering the dishes
½ cup minced yellow onion
½ cup minced fresh mushrooms
3 eggs
1 cup whole milk
½ cup creme fraiche or heavy cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup minced fresh parsley
1½ cups peeled and grated parsnips
4 ounces grated truffle Gouda or other cheese

Option 1: substitute ham for the mushrooms

Preheat oven to 325°F.

Thoroughly grease 4 individual souffle dishes with butter, my dishes have interior dimensions of about 4 inches by 1.25 inches. In a small skillet, melt the 4 tablespoons of butter over medium heat. When it begins to foam, add the onion and mushrooms and sauté, stirring often, until the onion is translucent, 3 to 4 minutes. Remove from the heat and set aside to cool.

In a medium bowl, beat together the eggs, milk, creme fraiche, and salt until well blended. In another bowl, mix together the onion-mushroom mixture, the parsley, and the grated parsnips. Portion the parsnip mixture into the prepared souffle dishes and top each one with 1 ounce of cheese. Divide the custard mixture amongst the dishes. Place the filled dishes on a rimmed baking sheet.

Bake until the tops are puffed and golden and a knife inserted into the center comes out clean, about 40 to 45 minutes. Remove from the oven and serve immediately or let cool slightly. They can be kept in the refrigerator in the dishes and reheated in the oven or microwave.