How to Make the Best Crispy Brussels Sprouts in a Cast Iron Skillet
When done well, Cast Iron Brussels Sprouts with Bacon and Cream are absolutely delicious, with the rich flavors of bacon and cream.
Cooking these beauties in a cast-iron skillet is the secret to getting them perfectly crispy and browned on the outside while keeping them tender.
Cast Iron Brussels Sprouts with Bacon and Cream
Equipment
- 12 inch cast iron skillet
- spatula or tongs (for flipping)
Ingredients
- 4 slices bacon diced
- 1 pound brussels sprouts trimmed and cut in half
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- salt and pepper to taste
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Instructions
- Prep the veggies. Prepare the brussels sprouts by removing the outer leaves and cutting them in half (or thirds if they are very large.)
- Cook the bacon. Heat a 12-inch cast iron skillet over medium heat. Add the diced bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving half of the bacon grease in the skillet.
- Brown the Brussels sprouts. Increase the heat to medium-high. Place the Brussels sprouts cut side down in the skillet. Cook without stirring until they are browned and caramelized about 3 minutes. Flip the Brussels sprouts and cook for another 3 minutes.
- Cook the sprouts. Pour the chicken broth into the skillet, reduce the heat to medium-low, and cover. Cook until the Brussels sprouts are fork-tender, about 4 minutes, then season with salt and pepper to taste.
- Add the cream. Remove the lid and stir in the heavy cream. Cook, stirring occasionally, until the cream reduces and coats the Brussels sprouts, about 2 minutes. The vegetables should not look "creamy."
- Serve. Remove from the heat and stir in the cooked bacon. Serve immediately.
Notes
Nutrition
More Tips:
Avoid putting too many Brussels sprouts in the skillet at once. If needed, cook them in smaller batches to make sure each piece gets a good sear.
Choose low-sodium chicken broth to have better control over the dish’s saltiness. You can add more salt later if necessary.
When adding the heavy cream, pour it in slowly while stirring. This helps it blend smoothly with the other ingredients and reduces the risk of curdling.
Taste the dish before serving and adjust the seasoning if necessary. A little extra salt or a sprinkle of black pepper can really bring out the flavors.
This dish is best served hot. Plan to serve it right after cooking to enjoy all the flavors fully.
About the Ingredients
Here are some alternative ingredients you can use:
- Bacon: Try using pancetta or turkey bacon for a different taste.
- Brussels Sprouts: Swap with broccoli florets or halved baby carrots for a different texture.
- Chicken Broth: Use vegetable broth for a vegetarian option.
- Heavy Cream: Replace with coconut cream or half-and-half for a lighter dish.
Different ingredients will alter the recipe, so feel free to experiment and see what you like best.
Cast Iron Brussels Sprouts with Bacon and Cream if you want a quick and tasty side dish. Just follow these tips and you’ll have a flavorful dish that’s sure to impress.
This recipe will soon become your go-to for any occasion. You’ll love the caramelized veggies with the delicious bacon and cream flavor – it’s a real crowd-pleaser!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Those sound amazing!