Cast Iron Brussel Sprouts with Pomegranate and Garlic will turn any Brussel sprouts hater into a lover after the first bite.
Over the past few months my husband has become a great cook and especially when it comes to making delectable, simple vegetables. On Sunday’s when I go to the farmers market my only “homework” from him is to get a large variety of vegetables so he can get creative in the kitchen. It took some getting used to having him in the kitchen all the time, but now I love it as these Cast Iron Brussels Sprouts with Pomegranate and Garlic have become one of our weekly go-to recipes.
I always tell people if you don’t like Brussels sprouts, then you aren’t cooking them right! The real trick to this recipe in particular is the cast iron skillet itself. By sautéing the Brussels sprouts cut side down in a thin layer of oil they become crunchy in spots, caramelized and absolutely addictive. The crunchy exterior and tender interior of these Brussels sprouts is out of the world. You’ll be making them multiple times a week like us!
I rarely see kids lunging for a bowl full of Brussels sprouts, but this recipe is truly next level. Whenever we make them, our kids fill their plates up. Why? Not only is the texture incredible, but by cooking them with tons of fresh garlic cloves and then finishing them with a pomegranate or balsamic glaze, every bite takes on an almost candy like flavor. Topping them with a handful of fresh pomegranate seeds and a sprinkle of flakey salt puts them into a level of Brussels sprout heaven I’ve never tasted before.
Brussels sprouts are one of the most versatile veggies. I’m always finding different ways to prepare them. I’ve got Roasted Balsamic Brussels Sprouts, Sauteed Brussels Sprouts with Bacon on weelicious or you can even eat them raw in a salad like Chopped Brussels Sprouts Salad or Shredded Brussels Sprouts with Lemon and Poppy Seeds. The possibilities are endless!
Try this recipe and let me know if you’ve been converted to a Brussels sprouts lover!
Cast Iron Brussels Sprouts with Pomegranate and Garlic
- 1 pound Brussels sprouts
- 1 small head garlic
- olive oil
- 1 teaspoon kosher salt
- 1 tablespoon pomegranate or balsamic glaze
- 1/2 cup pomegranate seeds
- 1/2 teaspoon maldon or flakey salt
- Preheat oven to 400 degrees.
- Trim the ends of the Brussels sprouts and slice in half lengthwise.
- Place a large knife on top of the garlic and using the palm of your hand smash down on it to release all of the garlic cloves. This will help to release the outer papery skin as well. Repeat with individual garlic cloves if needed to remove outer skin.
- Heat oil in a large cast iron skillet over medium high heat and add the Brussel sprouts cut side down. Add garlic cloves on top and sprinkle with kosher salt. Sauté for 8-10 minutes or until sprouts are golden and caramelized.
- Place cast iron skillet in the oven and roast for 15 minutes, shaking halfway through, until fork tender.
- Remove from the oven, drizzle with glaze, sprinkle with flakey salt and pomegranate seeds.