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Cast Iron Brussels Sprouts

Tuesday, August 27, 2013

Many people think they don’t like Brussels sprouts. I contend that those folks just haven’t had them fixed correctly. Here’s what I do. They turn out delicious every time, a little sweet, a little nutty, with a little tang from the vinegar.

Note: This works with other vegetables too.


1 pound Brussels sprouts, washed and halved (quarter any large ones to get approximately the same size).
1 med-large onion, chopped
2 cloves garlic, chopped
Olive oil
Sherry vinegar


Film a cast iron skillet with olive oil. Place onion and garlic in skillet, layer Brussels sprouts on top. Add a little olive oil, salt and pepper. Place in preheated BBQ or oven. Cook until well-browned, tossing from time to time. Dress with salt and pepper and a little sherry vinegar.

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