Cast Iron brussel sprouts with a creamy sauce and tender vegetables is the best side dish made at home, on the barbecue or campfire. This is one way of how to cook frozen brussel sprouts where they turn out amazing.
Cast iron brussels sprouts either frozen or fresh come out tender and delicious every time. An easy vegetable side dish that pairs well with any protein you love. With a creamy sauce you will get the ultimate side for dinner time. (affiliate links present)
Cast Iron Skillet Brussel Sprouts
Do you love dutch oven recipes, or use your Grandmother’s skillet like this one for just about everything? Well you’ve got to try these. It’s one of the best brussel sprout recipes on our site.
I have to admit I didn’t learn to like these until I was in my mid thirties. You do need to amp them up but when you do they are totally delicious. Bacon is a must if you ask me but I suppose you could leave that out (but why???). This one goes a step further with a creamy sauce too…..
Stovetop Brussel Sprouts
These were made on an electric stove but there are many other options. That is what makes cast iron so great. You can use it over a campfire, on the barbecue or smoker, as well as right at home. We have even cooked frozen brussel sprouts air fryer style!
How to Cook Brussel Sprouts on Stove
Using this type of a pan is the best. Better yet it should be old and well seasoned, that way you will get the best flavor to the dish. If you cook some bacon in it first and leave the grease in there it takes it from good to out of this world amazing. Served with flank steak cast iron for a complete meal and wow.
What goes good on brussel sprouts?
BACON, bacon, and did I say make air fryer bacon to add to it y’all??? Ok I guess we can move on from that but that is a must first. Then think about Kosher salt and black pepper, minced garlic, smoked paprika works, balsamic vinegar, some like miso paste for a bit of heat…. A squeeze of fresh lemon juice is one of my faves too.
You want to avoid boiling them in water, that is what seeps what you want to eat out of them. If you steam them as in Instant Pot brussel sprouts does you’re good. OR simmer them in a pan on your stove with just a bit of liquid and it’s better than submerging in water.
That is not necessary. You do want to rinse it and if there are any discolored leaves on the outside remove those and cut the stems off. Soaking can add to the moisture but there is such a subtle difference I wouldn’t bother.
Want to add more pig to your dinner too. Pair this with our bacon wrapped salmon for a fantastic duo!
If you want to add creaminess like we did here you’d want to grab some melted butter, milk and seasonings whisked together. If you simmer them together it will reduce down and become thicker. Heavy cream could be substituted for this as well if you wanted to go all out.
Creamy Brussel Sprouts
Just like with our Brussel Sprouts and Sweet Potatoes you want to trim brussel sprouts by cutting off the ends if they are fresh. If frozen just remove from the bag. Add butter and diced onions to cast iron skillet over medium high heat until onions are translucent and tender.
- Add brussels sprouts and broth or water and continue on same heat until contents begin to boil.
- Reduce heat to medium, cover pan and cook for 10-12 minutes or until brussels in cast iron pan are tender. Remove from heat. Season with salt and pepper now lightly.
- In a bowl whisk together milk, flour, thyme, a pinch of salt and pepper and mix until smooth. Pour over sprouts, fold together so they are nicely coated and top with precooked bacon.
Now bake in oven at 400 F for 15 minutes until top is lightly golden brown and veggies are as tender as you’d like them to be. If you want to skip the stovetop all together, follow our roasted brussel sprouts recipe instead.
Sautéed brussel sprouts with garlic
You can enjoy your roasted delicious brussels sprouts with some crushed pine nuts on top or just out of the pan fried and maybe sprinkled with some parmesan cheese. Perfect if you have two of these pans to make cast iron skillet chicken breast next to it.
Remember when you are done you should always follow these tips on how to clean cast iron, and moisturize with a bit of olive oil when storing in your cupboard for later. What you will need to get this one going is:
- Frozen brussels were used, and easy to use year round, if fresh choose smaller sizes
- Vegetable broth
- Milk and flour is used to thicken it up a bit
- Garlic powder
- Salt and pepper
OH and I forgot about the pig……yes, you can use real bacon bits if you don’t want to cook it yourself!!!
Can you save cooked brussel sprouts?
Leftovers reheat quite nicely actually. I would eat them within 2 says of refrigerating in a closed container for the best overall texture. When ready microwave in 30 second intervals stirring in between times until they’re as warm as you’d like.
Are frozen brussel sprouts healthy?
Yep! They are typically flash frozen from fresh and therefore maintain all the same nutrients. The only way you’d lose those vitamins is if you boiled them for a while which is not the best way to cook them. You can often times find them bagged and ready to use year round which makes it convenient.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Cast Iron Brussel Sprouts
- 1 cast iron skillet
- 1 cutting board
- Add butter and onions to cast iron skillet over medium/high heat until onions are tender.
- Add small frozen brussel sprouts and broth or water and continue on same heat until contents begin to boil. Reduce heat to medium, cover and cook for 10-12 minutes until brussels are tender. Remove from heat.
- In a bowl whisk together milk, flour, thyme, salt and pepper until smooth. Pour over sprouts, fold together so they are nicely coated and top with precooked bacon.
- Bake in oven at 400 F for 15 minutes.