If you haven’t yet figured out a go-to recipe for brussels sprouts, this simple dish is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
If you show up at my father’s house with a bagful of fresh Brussels sprouts to be cooked, he will howl and complain like a 3-year-old confronted with liver and onions.
Such, then, is the sweet satisfaction of seeing this dyed-in-the-wool Brussels sprouts avoider pick these roasted emerald jewels out of the pan and munch on them like candy.
These are roasted Brussels sprouts that even my dad can love.
Roasted Brussels sprouts are my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, there’s not much to it.
You can roast them right in a cast iron frying pan in the oven, which is helpful if your regular roasting pan is already in use. And a large cast iron pan is just the right size to hold a pound of sprouts.
If you don’t have a cast iron pan, you can use a roasting pan.