I talked about these Brussel Sprouts in a post about Baby Kale Chips but didn’t tell you how I made them. They were the best tasting Brussels sprouts I’ve ever had! Literally.

During the Christmas season, I had purchased 2 cast iron griddles to use over my gas stove top burner. The original idea was that we could make a large batch of bacon and pancakes for Christmas morning since my family spent the night at our house. What I didn’t realize was that I could also use the smooth side of the cast iron griddle as a baking sheet. One day I purchased Brussels sprouts at the grocery store and decided to roast them that evening. I heated my oven and instead of putting the vegetables on my regular cookie sheet, I put the cast iron griddle into the oven to heat it up while I was preparing my sprouts. By the time I washed and cut the Brussels sprouts, the griddle had heated up quite a bit. I added a little bit of ghee on the smooth griddle side, added my Brussels sprouts (to which I heard that nice sizzling noise!), drizzled ghee on top of the sprouts, and sprinkled salt and pepper over that. Roasted it and yummy.


It. Was. So. Good.

The leaves that got on the griddle directly, were crunchy and tasty! My son loved it and wanted more…what better compliment could a mom and cook want?

Magical Roasted Brussels Sprouts


2 lbs Brussels sprouts

3-4 Tbs ghee

salt and pepper to taste


Heat oven to 350 degrees. Once the oven is pre-heated, put the cast iron griddle in to heat up for 10 minutes while washing and cutting the Brussels sprouts in half. Pull out the griddle from the oven. Spread ghee to the smooth side of the griddle. Evenly add Brussels sprouts (listen for that nice sizzling noise). Drizzle ghee on top. Salt and pepper to taste. Roast for 45 minutes.



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