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.
Servings: 4
Calories: 82kcal
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.
- Tools For This Recipe (affiliate links): 12 Inch Cast Iron Skillet | Another Cast Iron Skillet Option | A Third Cast Iron Skillet Option 3
- Storage: Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
- Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
- Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
Nutrition
Calories: 82kcal | Carbohydrates: 18g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 902mg | Potassium: 518mg | Fiber: 5g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 101mg | Calcium: 63mg | Iron: 2mg