Iron Skillet + Brussels Sprouts + Heat + Oil
This minimalist recipe requires only four ingredients and proceeds from beginning to end in a heavy black cast iron skillet, an inexpensive, indestructible and versatile kitchen tool. The thick bottom and sides of the skillet conduct and radiate heat evenly and intensely, making it ideal for oven roasting.
Brussels sprouts need little adornment to taste great, and roasting them brings out their sweet flavor. Select fresh, compact, brightly colored Brussels sprouts which are relatively uniform in size.
Trim off the stems if they are very thick or gritty, then slice sprouts in half. If sprouts are large, make a small additional cut at the base of each half to facilitate cooking. Leaves which separate during slicing can be sprinkled on top of the cut halves before they go into the oven.
1 pound Brussels sprouts, washed, stemmed and halved
3- 4 tablespoons olive oil
sea salt to taste
cracked black pepper to taste
Preheat oven to 425 degrees.
Heat olive oil in skillet on medium flame and place sprouts cut side down in pan.
Saute for about 3 minutes or until cut sides are lightly browned; stir gently with a fork and add a bit more olive oil if needed.
Place skillet in oven and roast for roughly 10 - 15 minutes until sprouts are tender and browned to your taste.
Remove skillet from oven and allow sprouts to rest for a few minutes to develop their sweetness.
Serve straight from the pan, garnished with sea salt and freshly cracked black pepper.