I have a bunch of things tell you about: a delicious recipe, a giveaway, a great new cookbook, and why I love my cast iron skillet.  I’ll start with the recipe.  As I’ve said many times, I’m in awe of chefs that can make a vegetable into something crave-worthy.  This recipe for skillet brussels sprouts does just that.  The brussels are seared in a hot cast iron skillet with garlic, shallots, hickory-smoked bacon and fresh thyme – then dressed with a sweet and tangy sherry vinaigrette. The flavors meld so beautifully. It’s truly irresistible. The recipe is from the new cookbook Lodge Cast Iron Nation 

In honor of the release of their new cookbook the folks at Lodge Cast Iron are giving away a copy of the book along with a 12-inch Lodge cast iron skillet with a tempered glass lid.  You’ll find an easy way to enter the giveaway at the end of this post – after the recipe.


Lodge Cast Iron Nation is about the joy of cooking great all-American recipes using cast iron cookware. Here are some of the recipes I can’t wait to try: Oatmeal Buttermilk PancakesChile Verde Pork StewThe Crispiest Chicken Thighs EverRoast Pork Loin with Maple-Bourbon-Mustard sauce, and Rhubarb Millet Crisp.  

Many of the recipes in the book are contributed by well known chefs and food writers. This brussels sprout recipe is from Kelly English, chef-owner of Restaurant Iris – recently named “best restaurant” in Memphis, Tennessee by Memphis Magazine. Chef English offers these as a starter on the menu at Iris.

blanched brussels sprouts

As long as we’re celebrating cast iron cooking, I’ll tell you about why I love my skillet.  It started back when I was newly married and stocking my kitchen in my first home in Ridgefield, Connecticut.  There were so many brands of pots and pans to choose from and a wide range of prices. It was very confusing! Plus I had read about the dangers of using teflon-coated pans and other non-stick pans, so I couldn’t figure out what to buy.  After lots of research I discovered cast iron.  It was cheap compared to many of the other choices, and 100% healthy!  No synthetic coatings to worry about leeching into your food.  So I purchased a Lodge 12-inch cast iron skillet and I’m still using that same pan. It’s naturally non-stick and it can be safely pre-heated to extremely high temperatures.  So it’s perfect for searing and browning meat…or brussels sprouts. I love my cast iron skillet so much that it’s even become the mascot for Panning The Globe.


PS – in case your wondering, I’m not paid by Lodge – just a true fan. I’ve become friendly with the folks at Lodge Cast Iron, who have generously partnered with me on several occasions by providing great cookware for me to give away to my blog followers.


Now I’ll tell you about the giveaway. Between now and May 4 you can enter to win a copy of “Lodge Cast Iron Nation” plus a Lodge 12-inch cast iron skillet with a glass lid.  I use a company called Rafflecoptor to organize my giveaways.  You’ll see their form below (scroll down past the recipe). You first log in with email or Facebook.  Then, all you have to do is leave a blog post comment to be entered to win.  (Scroll to the bottom of the page for the comment form). The winner will be chosen at random.  If you win, I’ll contact your right away to arrange delivery of your prize. That’s it!  Good Luck!!

Recipe type: Salad, starter, side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crisp brussels sprouts seared with garlic, shallots and bacon - topped with tangy sherry vinaigrette
  • 2 pounds brussels sprouts, ends trimmed, cut in half through the stem
  • ½ cup good quality extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • ¼ pound of sliced bacon, cut crosswise - get hickory-smoked bacon if you can find it
  • ½ cup minced shallots (2 large)
  • 2 tablespoons minced garlic (4 large cloves)
  • 2 tablespoons fresh thyme leaves
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  1. Blanch the Brussels Bring a large pot of salty water to a boil. Fill a large bowl halfway with ice water and set it aside. Add the brussels sprouts to the pot. When it returns to a boil set the timer for 2 minutes. After 2 minutes, drain sprouts and shock them in ice water to stop them from cooking so they keep their crunch and their bright green color. Drain well and set aside.
  2. Make the vinaigrette Whisk oil and vinegar in a small bowl until it's thick and emulsified. Set aside.
  3. Finish the dish Heat a large cast iron skillet (12-15") over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up to high. Using your spatula - turn as many sprouts as you can cut side down. Let them sear, undisturbed for 2 minutes. Add shallots, garlic and thyme to the skillet. Cook, stirring frequently for 3- 4 minutes longer, until the shallots are translucent. Remove skillet from heat and pour vinaigrette over. Toss to coat. Season with salt and pepper, to taste. Serve as a salad, starter, or side.

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a Rafflecopter giveaway


Read below or add a comment...

  1. Ruth Fields says:


    I also look forward to Panning the Globe and as a former southerner I appreciate
    cast iron cookware. Keep up the good work.

  2. What a surprise to see this recipie on your site and learn that it is part of a new cookbook using Lodge Skillets – one of which I would love to win!

    That being said – my daughter – an Executive Chef with a major hotel company – has been delighting us with this exact, and I mean EXACT, recipie for years without the aid of a cookbook…I keep telling her she needs to get busy with her own cookbook!

    Have a great day!
    elaine j

  3. Laura Wiesman says:

    It looks delicious. I have always wanted to try a cast iron pan. How do you wash it?


  4. Claudia Morris says:

    This looks delicious! Brussels are definitely crave-worthy, and I like the addition of thyme…

  5. Linda romer says:

    Believe it or not I have never had a cast iron skillet. A long time ago I bought some cheap cast iron skillets, tried to season them lol my whole house smelled like smoke. It would be nice to win this and finally have a chance to see what everybody is raving about.

  6. Amy Honious says:

    I LOVE cast iron skillets! My favorite was handed down to me by hubby’s grandma. It is almost 100 yrs old and makes the best cornbread! Thanks for a great giveaway!

  7. tcmary says:

    Love the brussels sprouts, yummy. Too bad I don’t have a beautiful cast iron skillet like yours. It’s at the top of my wish list.

  8. Eileen F says:

    Brussels sprouts and bacon! What’s not to love! The dressing sounds great, too. And on top of that, a chance to win a cookbook and skillet.

  9. Bess Resnick says:

    Another wonderful recipe to try, thanks Lisa!

  10. Kimberlee says:

    I really enjoy all the recipes on Panning the Globe, the stories and recipes are amazing.

  11. Daniel Perez says:

    Best durable cookware ever!

  12. Stephanie says:

    I’ve made a recipe like this in the past and it was fabulous! I love cooking with cast iron and I cannot say enough good things about the Lodge brand!

  13. Katherine says:

    Haven’t tried this yet, but it sounds delicious. I love brussel sprouts (even steamed) and am looking forward to making this dish for some who are a little skiddish when it comes to eating them. Will share the results once I’ve tried! Thanks for another great recipe.

  14. Djs says:

    I remember my mom using a cast iron skillet but I did not get into using one of my own until just a couple of years ago. I love my skillet – especially the 17″ one – it fits an entire chicken for frying and my cast iron wok. Have not tried Brussels sprouts yet but look forward to trying this recipe.

  15. sarah williams says:

    Awesome pan. Would love to cook with this!

  16. Sherry Ray says:

    I love Brussels sprouts and cast iron cookware. I can tell that this is a great recipe before I even try it. :D

  17. love the brussel sprout recipe and the cookbook..

  18. love the brussel sprout recipe and the cookbook..cast iron skillets are great

  19. Brent Stewart says:

    cast iron is the best -thanks for the recipe!

  20. Christina Dittmer says:

    I love any new way to cook Brussels sprouts and if I can do it in cast iron even better.

  21. Jon says:

    I can’t wait to try this recipe!

  22. Lorena Keech says:

    I love cast iron pans because they are so versatile. I have other pans I like but it is a pain to brown something and then have to transfer it to another pan to put it in the oven. With cast iron, I can brown and bake in the same pan. And everything browns so beautifully.

  23. Christina Imus says:

    Love my cast iron skillet and this recipe seems like a good way to try brussel sprouts.

  24. Nannette Cintron says:

    I love cast iron and am always looking for new recipes. This looks like an interesting way to cook brussels sprouts.

  25. Diana Hall says:

    Yummmm! I have a roasted recipe similar, but nice to have a skillet one, especially in warm weather!,, thanks for the opportunity.

  26. Anna Hill says:

    I love this recipe and will have to try it. I have a small cast iron skillet that is very old. I got it from my aunt. It’s sides are not smooth anymore. I don’t know how to fix that. I do have a Dutch oven that I love using, especially outdoors.

  27. Kerza Prewitt says:

    Sounds like a great cookbook. I love cooking in cast iron.

  28. Dennis says:

    I love Brussels Sprouts and cooking in cast iron, this is definitely in my plans for next weeks dinner plan.

  29. Lisa Langston says:

    I love iron skillets my mom always used one while we were growing up. somehow mine just doesn’t cook as good as hers did.

  30. Katherine says:

    Like I said, I was really looking forward to making this and it was a big hit! Even the anti-brussel sprout people, (my daughter and 5 yr. old grandson) ate what they put on their plates. Will definitely make again and am thinking of adding some chopped granny smith apples to the mix next time.

  31. leemurr says:

    I love cast iron and need a skillet! Can’t wait to try this recipe – brussel sprouts are my hubby of 35 years favorite!

  32. Barbara says:

    Looking forward to trying this recipe…it sounds yummy!

  33. Lynne says:

    I’ve used balsamic instead of sherry vinegar but looking forward to trying this.

  34. Jacqueline says:

    My mom used our cast iron every morning when she cooked us breakfast growing up. I cook with a cheap frying pan when I make eggs, and you really can’t compare it to the cast iron. I’m the only one in the family who like brussels and would love to make them with a side of has browns sometimes.

  35. Natalie J Vandenberghe says:

    We just started eating Brussel Sprouts last year. Your recipe sounds delicious–thanks for sharing. Hopefully, the garden my husband planed will yield lots of Brussel Sprouts this year.

  36. Jennifer says:

    Wish I had my grandmother’s skillet, had to settle for a new one.

  37. Annette H says:

    I will be trying this recipe, it looks so good!!

  38. Larissa says:

    Love my Lodge pieces! Attended the cornbread festival this weekend and got to tour the factory. Would love to have this cookbook!

  39. I love cooking in cast iron and trying new recipes.

  40. Nicole D. says:

    Ooooooo, Lodge with a lid; how perfect!! Thank you! And a cookbook; speechless

  41. Jennifer says:

    I love Lodge cast iron!!!

  42. Freya says:

    I have used my mother’s cast iron skillets for years now. Nothing better.

  43. Dvora says:

    I’ve always been intrigued by cast iron skillets. Never had one and would love to expand my cooking horizons. This cookbook sounds like a great guide.

  44. Nancy Walker says:

    I love the recipes and all I have are Lodge products. This is awesome.

  45. Julie Yates says:

    I just got back from San Diego and every restaurant that we went to offered Brussels Sprouts as an appetizer. Each place put there own spin on them – your recipe looks delicious – I’m looking forward to trying it – great post!

  46. Greg Agnew says:

    Looks great! I can’t wait try this!

  47. Rachel Sarvey says:

    Hey Lisa, I am excited to finally start trying your recipes! I gave away my iron skillet years ago and would love to replace it with a new one!

  48. James Speer says:

    Brussels sprouts are my favorite vegetable, my wife is always looking for different recipes so that I will eat my vegetables on a weekly basis.

    Recently she has started cooking her Brussels sprouts with Vidalla onion marinate little bit of butter and some parmesan cheese.

    As a hobby I cook with Dutch ovens and love the joy of meeting with our new found friends in the Missouri Ozarks DOG.

  49. Denise S says:

    My husband loves to cook and he’d really love this.

  50. Maggie says:

    I was just looking into lodge to replace some of my old cookware and saw this giveaway…thanks

  51. Penny says:

    I’ve just begun cooking w/ cast iron. I have to try this Brussels sprouts recipe. My husband loves them. I think I might like them with bacon.

    I’d love to win!

  52. Kandace Huston says:

    I love Brussels sprouts no one else does at our house.. maybe this recipe would get them to try Brussels sprouts we all love bacon..

  53. belinda james thomollari says:

    Yummm! Can’t wait to try out this recipe :) Soo happy you started a blog – you’ve always been such a culinary inspiration!

  54. deana m says:

    I have always wanted a cast iron skillet and the cookbook looks awesome. Thanks for the chance!

  55. Thank you for the opportunity to win! I am a sales person at a small town kitchen store. I love Lodge! Your blog is really great too! Glad I found you.

  56. David Bell says:

    Love your site. Lots of variety.

  57. William says:

    Awesome recipe and an awesome prize. Hope I win and get to try it out with my new skillet!

  58. Kim says:

    Great recipe! Love Brussels sprouts! Thanks!

  59. Michelle says:

    I have numerous Lodge items and love each one, but there is always room for one more!

  60. Sue says:

    I’m new to cooking and trying to figure it all out. I love Brussels sprouts but no one else in my family does. But maybe this recipe will change their minds. I don’t have this pan so hopefully it will turn out the same using another one!

  61. Alice says:

    Awesome, I really REALLY love brussel sprout ^^

  62. rebecca says:

    this recipe looks wonderful! i’m sure the cast iron really sears and crisps the sprouts wonderfully :)

  63. Brittnee says:

    I loveeeeeee brussels sprouts with bacon! My hubby and I just made a brussels sprout and bacon pizza and it was pretty good! Not so much left over though. Thanks for the giveaway – I would love to read the book!

  64. Laura says:

    I would LOVE to get a Lodge Skillet!!

  65. Erica C. says:

    I would love love love to have this!

  66. Love my Lodge skillet, but I’ve never had one with a lid before, love that! I just discovered your blog, I look forward to exploring!

  67. anne hill says:

    this is a beautiful recipe! i will make this for sunday night dinner! thank you!

  68. Tara Braun says:

    I’ve always wanted a cast iron skillet.

  69. Karen Gonyea says:

    Looks amazing and I love Lodge Skillets :)

  70. Ellie W says:

    I have a cast iron skillet that I use to make cornbread. It always makes the best.

  71. Robin says:

    I would love to try the cast iron skillet, I heard that they are amazing to cook with.

  72. Hesper Fry says:

    I would like to try this recipe. I think my kids would even like this. I have always wanted to own a cast iron skillet!

  73. Lisa says:

    Thanks for the giveaway – would love to win!

  74. Vikki Billings says:

    I can not wait to try this recipe, It looks so good! i have never cooked in a cast iron skillet and would love to.

  75. Angela Ash says:

    I love Lodge. I have a Lodge cast iron griddle that I only use for crepes. Nobody is allowed to touch it or make anything else in it. It’s the best.

  76. Stephanie Galbraith says:

    My fiance would love this. He is a great cook, but unfamiliar with cast iron. This would help him learn.

  77. Barbara L says:

    This is perfectly timed. I like Brussels sprouts, but not the often soggy result when boiled or steamed. Plus we are big fans of Lodge cast iron skillets.

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