For the past two years the Recipe Redux theme in December has challenged us to dig into our beloved cookbooks and revamp a recipe. It’s one of my favorite challenges during the year because honestly, I don’t use my cookbooks enough. Here’s a look back at the recipes I created the past two year’s:
Healthier Weeknight Bolognese (adapted from Ina Garten’s “How Easy Is That?“)
Lamb Shepherd’s Pie (adapted from The Gathering of Friends, Volume Two)
This year, I reached for one of my newer cookbooks, Cast Iron Nation. The Lodge Cast Iron foundry & headquarters is here in Tennessee, just an hour-and-a-half south of Nashville. In April, I had the opportunity to take a tour of the foundry and learn how Lodge products are made—what a fascinating process it is! One of these days, I promise to share more about my visit to their foundry. #2017goals
The friendly people at Lodge sent me home with their Cast Iron Nation cookbook, a must-have for both cast iron-cooking fanatics and novices. On page 216, I found a recipe for Creamy Brussels Sprouts with Pine Nuts.
I’ve been a big believer in roasting Brussels sprouts for quite some time but after making this recipe, the cast iron skillet is my new sidekick for making perfectly cooked Brussels. The caramelization is essential for Brussels sprouts, in my opinion, and the cast iron skillet helps you achieve that in less time than roasting them in the oven.
A cast iron skillet is the key to perfectly cooked Brussels sprouts in 20 minutes or less! Click To Tweet
While a few ingredients were changed, the method is essentially the same for the recipe. I rarely have pine nuts in the pantry but sliced almonds are a staple so they were swapped in. I decided to forego the heavy cream and instead used 2% milk, a tablespoon of butter, and some fresh shaved Parmesan cheese to cover my Brussels Sprouts (because cheese is always a good idea). This actually ends up cutting back the total fat and saturated fat in the recipe a bit. Yippee!
Have you seen Brussels sprouts on the stalk before? Trader Joe’s usually has them this time of year and it makes for a fun conversation starter as you cruise around with them in your grocery cart. It’s more cost effective to buy them this way and they seem to last longer in the refrigerator. I wish grocery stores would sell them like this year round!
This makes a great side dish any night of the week but would also be a welcomed addition to the holiday table.
What’s your favorite way to prepare Brussels sprouts? Do you cook with cast iron? Leave me a comment below!
For more Recipe Redux recipes, click the graphic below to see the full gallery. Warm holiday wishes to you all!