Fall vegetables are some of my favorite vegetables. I try not to play favorites with veggies, but squash, pumpkin, parsnips, Brussels sprouts, sweet potatoes, dark leafies (and the list could go on)….they are all just so darn good!
Today I want to share one of my new favorite ways to make Brussels sprouts. This recipe was inspired by a dish we had at a restaurant in Cleveland, The Greenhouse Tavern. If you are ever in Cleveland, you must go there! Every dish that we had, we loved! One of their featured dishes the night we went was roasted Brussels sprouts. They were so delicious that I knew I had to try to replicate the recipe once I got home. (Plus it is always nice to change things up a little bit from the standard roasted veggies with olive oil…)
To get sprouts extra brown and crispy, I like to cook them first on the stovetop and then finish them in the oven. Cast iron skillets work really well for this type of browning but any oven safe pan will work. You could even skip the stovetop step if you want and just roast the sprouts in the oven for a more hands off recipe.
I think these would make a great Thanksgiving side dish if you are looking for a traditional vegetable side with a unique flavor twist.
Be Happy, Be Healthy!