What I do know is that they are a favorite of my husband and my son and they request these often! I always cook these in one of my Cast Iron Skillets and it really lends a better flavor and more even cooking to the finished product.
We have grown these in the garden and they have actually turned out as a fall vegetable for us. I’m excited because some things just don’t grow well in coastal North Carolina and this was one that did when we can grow something it’s cause for celebration!
Ingredients & Process:
- Heat up the cast iron skillet over medium heat.
- Put 1 TBSP. olive oil in the cast iron skillet.
- Add 2 cups chicken broth/turkey broth from freezer or pantry cupboard that you have put up (If you don’t have this canned chicken broth works fine).
- Place a bag or about 3 Cups of Brussel Sprouts in the pan. If you have fresh Brussel sprouts slice them in half this really does make them taste better because you get the broth, cheese, and pepper all over and adds more flavor. We love leftovers!
- Throw in a bag of frozen Brussel sprouts if you don’t have fresh.
- Sprinkle with parmesan cheese and cracked pepper as the chicken broth soaks in.
- Slowly they will carmelize with the parmesan cheese and they are sooooooo good!
- I love cooking this dish in the cast iron skillet
This is how they look when they are all done they are dark green and soft and delicious!
This is a favorite side dish on our Lil’ Suburban Homestead I hope you enjoy it! Another reason I love this recipe is because it is so simple and easy and after a day of work that’s a good thing.
Hoping you all stay warm this month.
Related Articles About Good Eats!!!!!