The best Brussels sprouts dishes combine the earthy brassica with complementary flavors and textures, usually something sweet, and something crunchy. This is why there’s nearly a million recipes for sprouts with maple syrup and bacon on the Internet.
Instead of adding to the pile, we took the earthy-sweet-crunchy trifecta in a new direction—and, of course, packed it into a cast iron skillet. While we’re fans of roasted brussels sprouts, a hot oven loves to dry them out, so you must either blanch them first or add some liquid at the end of cooking. Our method calls for first searing the sprouts in a good amount of fat, then adding enough water to steam the sprouts under a covered skillet.