Cast Iron Brussels Sprouts with Pomegranate and Garlic

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Cast Iron Brussels Sprouts with Pomegranate and Garlic

Cast Iron Brussels Sprouts with Pomegranate and Garlic will turn any Brussels sprouts hater into a lover after the first bite.

Prep Time5

Cook Time25

Total Time30

Course: Side

Cuisine: American

Servings:

Calories: 82kcal

Author: Catherine McCord

Equipment

cast iron skillet (linked below)

Ingredients

1 pound Brussels sprouts
1 small head garlic
olive oil
1 teaspoon kosher salt
1 tablespoon pomegranate or balsamic glaze
1/2 cup pomegranate seeds
1/2 teaspoon maldon or flakey salt
pepper, to taste (optional)

Instructions

Preheat oven to 400°F.
Trim the ends of the Brussels sprouts and slice in half lengthwise.
Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin.
Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.

Notes

Tips for Success:

Cut Side Down: Cooking this veggie cut side down allows for the flat surface of the Brussels sprout to have direct contact with the pan. The more surface area that the Brussels sprout has touching the pan, more opportunities for the veggie to develop that crispy, caramelized exterior.
Stovetop, Then Oven: Searing the Brussels sprouts on the stovetop before putting them in the oven allows you to quickly develop that browned, crispy outside.Then, roasting them makes them tender on the inside. This strategy makes these Brussels sprouts the best you'll ever taste!
Don't Crowd the Pan: You'll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they'll steam and not turn out as crispy.

Storing/Reheating Leftovers: Store leftover Brussels sprouts in an airtight container in the fridge for up to 4 days. To bring back the crispy edges, reheat them in a 350°F oven for 10 to 15 minutes, or in a skillet over medium heat for 5 to 7 minutes. Skip the microwave, it'll make them soft.

Nutrition

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