Balsamic Glazed Brussels Sprouts & Sweet Potatoes
Like many of you, I used to think that I didn't like brussels sprouts. The truth was, I didn't like boiled brussels sprouts. Once I tried them roasted in a hot skillet with a few simple ingredients, they became one of my favorite side dishes. They come out tender, caramelized, and loaded with color from the sweet potatoes, onions, and cranberries. If you want a side that looks impressive but is easy to pull together, this is it.
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Easy Roasted Brussels Sprouts in a Cast Iron Skillet
The first step is trimming the ends off the Brussels sprouts and cutting them in half. That helps them roast evenly and gives you that nice browned edge everyone loves. After prepping the sprouts, peel a sweet potato and cut it into bite sized pieces. Dice a purple onion and add that to the mix. Everything goes right into the skillet together.
Tip: Dice the sweet potato into same-sized pieces so they'll all get done at the same time.
Once the vegetables are in the skillet, add a spoonful of minced garlic and drizzle everything with a little oil so the heat can work its magic. Give it all a generous shake of seasoning. We use our mesquite seasoning, but you can use any blend you enjoy. Stir it together so the flavors coat each piece, then spread everything into an even layer.
Tip: Roasting vegetables at a high heat brings out natural sweetness and keeps the texture from turning mushy.
Slide the skillet into a hot oven and roast the vegetables until the edges turn golden and the sweet potatoes are tender. This does not take long, and it fills the house with the kind of aroma that brings people into the kitchen asking what is cooking. When the vegetables come out of the oven, sprinkle them with shaved parmesan, cranberries, and pecans. The tart berries, the crunch of the nuts, and the richness of the cheese balance the earthiness of the roasted vegetables.
To finish the dish, drizzle a balsamic glaze over the top. A little goes a long way, and it gives a sweet tang that ties everything together. Sometimes we add a spoonful of bacon grease or a handful of crispy bacon to give it a smoky kick. That is optional, but it sure is good. You can serve this hot out of the oven or let it rest on the table until the turkey is ready. Either way, it disappears fast.
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