A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.
It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.
This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.
- 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
- 8 tablespoons extra virgin olive oil, to coat bottom of pan
- 10 cloves garlic, peeled
- coarse salt and freshly ground black pepper, to taste
- 1-2 tablespoons balsamic vinegar, to taste
- Heat oven to 400 degrees, preferably on convection roast.
- Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
- Heat half of the oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
- Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
- Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
- Stir in balsamic vinegar, and serve hot or warm.
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thebrookcook 
What a gorgeous stalk of Brussels sprouts! I made a variation of this for dinner once, and hubby wasn’t fond of it, buy I’m sure it’s because I started with frozen instead of fresh. Yours look perfectly done.
You are too kind. My husband won’t eat Brussels sprouts! I have to wait for guests to make them. 😉
Lovely! I think cooking sprouts in a skillet or pan is the best way!
Thanks, Elaine! Sometimes simple is best- I absolutely love cooking in a cast iron skillet. 🙂
What’s wrong with cream and cheese?😍 I’ve never tried Brussels sprouts this way, can’t wait to try it!
No worries… You know all of my other dishes had cups and cups of cheese. 😉
On Christmas I’ll be cooking in a hotel/condo situation, and I think these will be my side dish! Thanks and Merry Christmas!
Great! Hope you have a wonderful Christmas! 🙂
Must. Try. This.
Yes! 😉