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The secret to the best taste: a well-seasoned cast-iron skillet—a low-tech nonstick pan that adds complex flavors to any dish prepared in it. You can buy pre-seasoned pans in many department and specialty kitchen stores. Over time and with care, it turns black, sleek and stick-free.
By: Patty LaNoue Stearns
Photographer: Todd Zawistowski
- 1⁄8–1⁄4 cup extra-virgin olive oil
- 5 cloves garlic, peeled, ends removed
- 8 pearl onions, peeled, ends removed
- 10–12 Brussels sprouts, end removed, halved lengthwise
- 6 baby carrots, halved lengthwise
- 1⁄2 cup cauliflower florets in small pieces
- Sea salt and fresh ground pepper, to taste
- Good-quality balsamic vinegar
Preheat the oven to 450°F. Add the olive oil to a cast-iron pan and heat to medium high. Add the Brussels sprouts, cut-side down, and the rest of the vegetables. Sprinkle with salt and pepper. Cook until the sprouts begin to take on a golden brown, then move the entire skillet to the oven. Continue to cook for 20–25 minutes, or until the edges of the vegetables take on a rustic deep brown. Sprinkle with balsamic vinegar to taste. Serves 4.
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