Recipe adapted from Love and Lemons' maple and balsamic roasted Brussels sprouts recipe and one of Mark Bittman's recipes in The Food Matters Cookbook. The quick-roasted sprouts method is adapted from The Kitchn.
Serves two.Make it vegan:
Omit the cheese.Make it nut free:
Omit the pecans, or if you feel like experimenting, try adding pumpkin seeds instead!Recommended equipment:
I highly recommend using a 12-inch cast iron skillet
rather than a large oven-safe, non-stick skillet because typical non-stick skillets release toxins at high temperatures.Preparation tips:
Brussels sprouts are best cooked flat side down because the heat gets trapped inside the sprout and, in effect, steams it. It's the best way to get crispy flat sides and cooked insides. A note on the pecans:
If you're adding pecans, I recommend toasting the pecans over medium heat in a separate pan. They will burn over high heat.