Roasted Brussels Sprouts

I probably only realized my love for brussels sprouts a few years ago. Like many, my youth brought mushy, boiled sprouts that never received a second thought, until they day I tasted them roasted.

This totally changed the game for me and now I eat my fill this time of year. But while I normally roast them in a high temperature oven, they would often still be missing a certain flavor or texture I was looking for. Then about a week ago I saw a technique on The Kitchn that has you actually broil them quickly instead. It made total sence and I couldn't wait to try.

Tossed with a bit of olive oil, salt, and pepper, then thrown into a hot cast iron skillet before a quick roast under the broiler; it couldn't be any simpler. They turned out charred and smoky on the outside, with a perfectly cooked, but not mushy, inside. I went back for more. Even though this post is less of a recipe and more of a technique, I urge you to find yourself with a full bag of brussels sprouts and about 10 minutes of your time, because that's about all the time you'll need for this simple and healthy side dish.

A squeeze of lemon is all you really need to jazz them up a bit, but Parmesan is a nice touch if you do dairy too. I like to keep them on the side because I don't want the lemon juice to soften up the crispy outsides of the sprouts too soon.

Roasted Brussels Sprouts
adapted from The Kitchn
serves 4 as a side

1 1/2 pounds brussels sprouts, trimmed and outer leaves removed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
lemon wedges for serving
2 tablespoons grated Parmesan cheese for serving (optional)

Place your oven rack at the very top and turn on the broiler and set a large cast iron skillet over high heat.

Cut the prepared brussels sprouts in half lengthwise, place in a large bowl and toss with the olive oil, salt, and pepper. When your cast iron pan is hot enough to where a water droplet evaporates on contact, pour all the brussels sprouts in and quickly flip them all over so their cut side is down. It's ok if they don't all fit just get them all in there and don't stir them around once they're set.

Place the skillet in the oven and broil for 3 minutes. The outer leaves should have started to darken and turn crispy. Keep them in for several minutes longer, about 5-7 minutes in total cooking time.

Serve immediately alongside lemon wedges and Parmesan cheese if using.