Chain Reaction™ Brussels Sprouts
★ Issue CMSC·18–005 · Published 27 Aug 2018
brusselbrusselsside dish

Chain Reaction™ Brussels Sprouts.

Sear Brussels sprouts hard until they blacken, then roast with Chain Reaction™ and balsamic for caramelized, spiced edges

PREP 10 min
COOK 20 min
TOTAL 30m min
SERVES —  
HEAT mild
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
12-inch cast iron skilletRimmed sheet panInstant-read oven thermometer

Sear Brussels sprouts hard until they blacken, then roast with Chain Reaction™ and balsamic for caramelized, spiced edges

Ingredients

FOR THE MEAT

  • Casa M Spice Co™ Chain Reaction™
  • Salt and Pepper (to taste)
  • 1 Pound Brussels Sprouts
  • 4-6 Tablespoons Extra Virgin Olive Oil
  • 5 Cloves Garlic, Minced
  • 3 Medium Shallots, Sliced Thinly
  • 1 Tablespoon Balsamic Vinegar

Method

  1. 01

    Preheat oven

    10 min

    Get your oven to 400°F while you prep everything else. You want it hot and ready when the skillet comes off the stovetop.

  2. 02

    Trim and halve Brussels sprouts

    5 min

    Cut off the stem end and slice each sprout in half lengthwise, keeping the flat cut-side clean for searing. This creates the surface that'll get blackened and caramelized.

  3. 03

    Heat oil in skillet

    2 min

    Use a large cast iron skillet over medium-high heat with 4–6 tablespoons of olive oil. You're looking for a shimmering surface, not smoking — that tells you you've got the right heat.

  4. 04

    Sear sprouts cut-side down

    6 min

    Place sprouts cut-side down one at a time, then add your minced garlic and sliced shallots around them. Sprinkle Chain Reaction™ and season with salt and pepper, then leave it alone — no stirring until the bottoms turn deep brown.

  5. 05

    Transfer to oven and roast

    15 min

    Slide that skillet straight into the 400°F oven and roast 10–20 minutes depending on sprout size, giving the pan a shake every 5 minutes or so. You're after tender flesh with caramelized, browned edges all over.

  6. 06

    Season and finish

    2 min

    Pull the skillet out, let it cool slightly, then taste and add more Chain Reaction™, salt, or pepper as needed. Drizzle balsamic vinegar over everything to brighten the spiced, charred flavors.

  7. 07

    Serve

    Plate warm and enjoy. The balsamic cuts through the spice and caramel beautifully.

From Mike's Notebook

01

Don't trim the stem flat — leave a quarter-inch to hold the sprout together while it chars.

02

Get your pan smoking hot before adding oil; cold pan means steamed bottoms instead of caramelized.

03

Toss halfway through roasting so the shallots don't burn while the sprouts finish charring.

Cooked It?

Tell us how it went.

Hillary Coyle

Mike, I cannot wait to try this over Thanksgiving! Yum!!