SKILLET BRUSSELS SPROUTS with BACON & SHERRY

skillet-brussels-sprouts-panning-the-globe

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.

skillet-brussels-sprouts-recipe-panning-the-globe

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.

skillet-brussels-sprouts

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.

skillet-brussels-sprouts

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!!

SKILLET BRUSSELS SPROUTS WITH BACON & SHERRY
 
Prep time
Cook time
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Crisp brussels sprouts seared with garlic, shallots and bacon - topped with tangy sherry vinaigrette
Author:
Recipe type: Salad, starter, side
Cuisine: American
Serves: 4-6
Ingredients
  • 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
Instructions
  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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Comments

  1. Ruth Fields says

    Lisa,

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

  2. says

    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. 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.

  4. 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!

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

  11. Nannette Cintron says

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

  12. 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.

  13. 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.

  14. Dennis says

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

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Larissa says

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

  20. 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.

  21. 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!

  22. 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!

  23. 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.

  24. 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!

  25. 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..

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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.

  32. Stephanie Galbraith says

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

  33. 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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