This Cast Iron Brussels Sprouts with Pomegranate Seeds and Garlic will turn any Brussels sprouts hater into a lover after the first bite. This recipe creates super crispy, yet tender Brussels sprouts that are finished with a slightly sweet balsamic glaze making them absolutely irresistible.
Over the past few months my husband has become a great cook, especially when it comes to making delectable, simple vegetables. On Sundays 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.
Table of Contents
Why I Love Cast Iron Brussels Sprouts
- Flavor Balance: These cast-iron Brussels sprouts with pomegranate and garlic bring a fantastic mix of flavors! Think savory Brussels sprouts, sweet pops of pomegranate, and rich garlic coming together for the ultimate balance. Try pairing these with my Pan Seared Beef Tenderloin for the perfect cozy dinner.
- Tons of Texture: This recipe gives you tender Brussels sprouts with crispy and caramelized edges, paired with a juicy burst of sweetness from the pomegranate arils with a satisfying crunch. There’s a medley of textures that you’ll love.
- Nutritious (and Delicious): Of course, Brussels sprouts are super good for you! This recipe provides a healthy dose of vitamins, fiber and antioxidants making it a perfect side dish for any main. Looking for more ways to enjoy this veggie? Try my Sauteed Brussels Sprouts with Bacon or Shredded Brussels Sprouts with Lemon and Poppy Seeds.
The Ingredients
- Brussels sprouts: Obviously, the star of the show! Opt for Brussels sprouts that are small to medium in size. The super large ones tend to be tougher and can have a more bitter flavor.
- Garlic: We’re using a whole head of garlic in this recipe! The aroma that’s going to fill your kitchen is next level.
- Olive oil: Cooking in the oil gives this vegetable that crispy, caramelized exterior we all want from our Brussels sprouts.
- Kosher salt: A little salt makes everything more delicious and brings out all the flavors.
- Balsamic glaze: Finishing off the dish with a drizzle of balsamic glaze gives a touch of sweetness that makes the vegetable almost like candy. This ingredient is what got my kids to LOVE Brussels sprouts!
- Pomegranate seeds: The satisfying crunch and pop of sweetness when you bite into a pomegranate makes this side dish extra special.
*See the recipe card for full list of ingredients and measurements
Substitutions and Variations
- Glaze: You could also use pomegranate glaze if that’s what you have on hand.
- Fat: I prefer olive oil, but you can mix some butter in with the oil if you like. I don’t recommend using only butter as it has a tendency to burn.
- Make it Easy: Did you know you can buy little tubs of pomegranate arils? This is very handy if you just don’t have time to deal with the mess of opening up a fresh fruit.
How to Make Crispy Brussels Sprouts in a Cast Iron Skillet
Step 1: Trim Brussels sprouts and slice in half lengthwise.
Step 2: Peel garlic by smashing with your hand over the side of a knife.
Step 3: 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.
Step 4: Place cast iron skillet in the oven and roast for 15 minutes, shake or stir halfway through, until fork tender.
Step 5: Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Tips and Tricks
- Kid-Tempting: Kids love the texture of these roasted Brussels sprouts! Mine think they taste like candy with the glaze.
- Texture lovers: Don’t skip any of the ingredients here if possibly. Each one lends its own texture to the dish, which is also key in getting kids (and wary adults!) to try out a new dish.
- Take your time: I know it seems annoying to have to set the Brussels sprouts in the skillet cut side down, but ensuring you take your time with this first step is key to that caramelized texture to each and every piece.
- Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
FAQs
Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
More Delicious Brussels Sprout Recipes
These cast-iron Brussels sprouts are a tasty way to bring something fresh, flavorful, and healthy to the table. Give them a try, and you might just find your new favorite side dish! Let me know what you think of this recipe — leave a comment and rating below!
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Cast Iron Brussels Sprouts with Pomegranate and Garlic
Equipment
- cast iron skillet (linked below)
Ingredients
- 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
- pepper, to taste (optional)
Instructions
- Preheat oven to 400°F.
- 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, shake or stir halfway through, until fork tender.
- Remove from the oven, drizzle with glaze, sprinkle with flakey salt, pepper (optional) and pomegranate seeds.
Notes
- Cut Side Down: Cooking this veggie cut side down allows for the flat surface of the Brussels sprout to have direct contact with the pan. The more surface area that the Brussels sprout has touching the pan, more opportunities for the veggie to develop that crispy, caramelized exterior.
- Stovetop, Then Oven: Searing the Brussels sprouts on the stovetop before putting them in the oven allows you to quickly develop that browned, crispy outside.Then, roasting them makes them tender on the inside. This strategy makes these Brussels sprouts the best you’ll ever taste!
- Don’t Crowd the Pan: You’ll want to add the Brussels in an even layer and not overcrowd the pan. Leave a little space between each for air to flow, otherwise they’ll steam and not turn out as crispy.
- Tools For This Recipe (affiliate links): 12 Inch Cast Iron Skillet | Another Cast Iron Skillet Option | A Third Cast Iron Skillet Option 3
- Storage: Allow the pan-fried Brussels sprouts to cool to room temperature before transferring them to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
- Reheating in the Oven: Preheat your oven to 350°F. Spread the leftover Brussels sprouts in a single layer on a baking sheet lined with parchment paper or aluminum foil or the cast iron skillet. Reheat them in the preheated oven for about 10-15 minutes, or until heated through. You can also drizzle a little olive oil over the Brussels sprouts before reheating to help retain moisture and prevent them from drying out.
- Reheating on the Stovetop: Heat a skillet over medium heat and add a small amount of oil or butter. Once hot, add the leftover Brussels sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through. This method allows you to reheat the Brussels sprouts quickly and adds a bit of extra flavor from the oil or butter.
Nutrition
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