Crispy Cast-Iron Brussels Sprouts with House Blend (Simple & Healthy)

If you think Brussels sprouts are boring, this recipe will change your mind. A hot cast-iron pan, a good drizzle of olive oil, and the smoky, garlicky punch of House Blend turn these sprouts into a crispy, deeply flavorful side that earns its place on any holiday table.

Finished with a splash of balsamic vinegar, they’re bright, savory, and satisfying—proof that you don’t need bacon or heavy ingredients to deliver big flavor.

Ingredients

1 pint Brussels sprouts (about 1 lb), trimmed and halved
4–6 Tbsp olive oil (enough to coat the bottom of the pan)
1 Tbsp House Blend
1 Tbsp balsamic vinegar
Toasted pecans, chopped (optional)

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a cast-iron pan over medium-high heat until it shimmers.
Place the Brussels sprouts cut-side down in a single layer.
Sprinkle generously with House Blend.
Cook undisturbed for 3–4 minutes, until the cut sides begin to brown.
Transfer the pan to the oven and roast for 10–20 minutes, shaking the pan every 5 minutes, until the sprouts are deeply browned and tender.
Stir in the balsamic vinegar and serve hot.

Why This Method Works

Starting the sprouts on the stovetop gives them a restaurant-quality sear that roasting alone can’t match. The cast iron holds heat evenly, while House Blend adds smoky, garlicky depth that complements the natural nuttiness of the Brussels sprouts.

Pro Tip: Don’t overcrowd the pan. Giving the sprouts space ensures crisp edges instead of steaming.

Healthy Highlights

No bacon needed
Heart-healthy olive oil
Bold flavor from seasoning, not additives

Serving Suggestions

These Brussels sprouts are a perfect side for Thanksgiving, but they’re just as good alongside roasted chicken, steak, or grain bowls. Sprinkle with toasted pecans for added crunch and contrast.