Caramelized skillet brussels sprouts with bacon, shallots & sherry vinaigrette. Veggie side dishes don't get more delicious than this!
I have a bunch of things tell you about: a delicious recipe, a great new cookbook, and why I love cooking dishes like this in 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.
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 Pancakes, Chile Verde Pork Stew, The Crispiest Chicken Thighs Ever, Roast 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.
As long as we're celebrating cast iron cooking, I'll tell you 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's cheap compared to many of the other choices, and 100% healthy! No synthetic coatings to worry about leeching into your food. I purchased a Lodge 12-inch cast iron skillet and I'm still using that same pan decades later. It's naturally non-stick and it can be safely pre-heated to extremely high temperatures. 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 you're 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.
Here's the Skillet Brussels Sprouts Recipe. If you try this recipe I hope you'll come back to leave a rating and a comment and let me know what you think!
PrintSautéed Brussels Sprouts with Bacon
- Total Time: 40 mins
- Yield: 4-6 1x
Description
Crisp pan-browned Brussels sprouts with garlic, shallots, bacon and tangy sherry vinaigrette - a delicious veggie side dish you can make in your cast iron skillet.
Ingredients
- 2 pounds Brussels sprouts, ends trimmed, cut in half through the stem
- ⅓ cup good quality extra virgin olive oil
- 3 tablespoons sherry vinegar
- ¼ pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it)
- ½ cup minced shallots (2 large shallots)
- 2 tablespoons minced garlic (4 large cloves)
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- Kosher salt, to taste
- Fresh ground black pepper, to taste
Instructions
- Blanch the Brussels Sprouts: Bring a large pot of salty water to a boil. Add the brussels sprouts and when the water returns to a boil, set the timer for 2 minutes. Meanwhile fill a large bowl halfway up with ice and cold water. Drain the brussels and add them to the ice bath. When they're completely cool, drain them well and pat them dry with a clean dish towel.
- Make the vinaigrette: Whisk the oil and vinegar in a small bowl until it's thick and emulsified.
- Sauté The Sprouts: 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 high. Let them sear, undisturbed for 2 minutes and then toss and continue to cook them, tossing, until they start to brown. Add shallots, garlic and thyme to the skillet. Lower the heat to medium and cook, stirring frequently, for 3-4 minutes longer, until the Brussels are tender and the shallots are translucent. Remove from heat, pour in vinaigrette and toss, to coat. Season generously with salt and pepper, to taste. Serve warm.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Salad, starter, side
- Cuisine: American
Christina Dittmer
I love any new way to cook Brussels sprouts and if I can do it in cast iron even better.
Brent Stewart
cast iron is the best -thanks for the recipe!
gail kleinman martinez ackerman
love the brussel sprout recipe and the cookbook..cast iron skillets are great
gail kleinman martinez ackerman
love the brussel sprout recipe and the cookbook..
Sherry Ray
I love Brussels sprouts and cast iron cookware. I can tell that this is a great recipe before I even try it. 😀
sarah williams
Awesome pan. Would love to cook with this!
Djs
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.
Katherine
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.
Stephanie
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!
Daniel Perez
Best durable cookware ever!
Kimberlee
I really enjoy all the recipes on Panning the Globe, the stories and recipes are amazing.
Bess Resnick
Another wonderful recipe to try, thanks Lisa!
Eileen F
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.
tcmary
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.
Amy Honious
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!
Linda romer
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.
Claudia Morris
This looks delicious! Brussels are definitely crave-worthy, and I like the addition of thyme...
Laura Wiesman
It looks delicious. I have always wanted to try a cast iron pan. How do you wash it?
Laura
Lisa Goldfinger
Laura, I just use a dish brush and hot water on mine - sometimes a tiny bit of soap.
Elaine Johnston
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
Ruth Fields
Lisa,
I also look forward to Panning the Globe and as a former southerner I appreciate
cast iron cookware. Keep up the good work.