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No. 0538 American Members recipe

Cast Iron Brussels Sprouts with Flaky Salt

Halved Brussels sprouts are laid cut side down in a hot cast iron skillet so their faces caramelize while the leaves stay bright green. A quick splash of maple and cider vinegar glazes them, and crunchy flaky salt finishes the pan. Nutty, tender and never mushy.

4.5 from 1,541 cooks

Halved glossy seared Brussels sprouts in a black cast iron skillet with wooden spoon
Photo: Sebastian Coman Photography on Pexels
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Easy
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Method 5 steps

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