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Cast Iron Cooking: Herb Sauteed Vegetables


It’s all about the sides in our house lately, and to be honest it’s really a side dish that can transform a meal. I’ve really been pushing the vegetables in my house lately and charring them up on a cast iron is really a great way to add tons of flavor.

Normally I stick to garlic, olive oil and sea salt {can’t go wrong there}, but recently I’ve been playing with spices and different flavor profiles and came up with what I think is a winning combination for mixed veggies.

You can use an assortment of vegetables I chose Brussels Sprouts {a new favorite in our house}, red onions, carrots, white mushrooms and cilantro for garnish.

The herb seasoning isn’t an exact science you sprinkle and taste as you go.

Serve this vegetable medley with simple grilled pork, chicken, or fish - Michelle Lara

Serve this vegetable medley with simple grilled pork, chicken, or fish – Michelle Lara

Herb Seasoning:

1 tsp. sea salt

fresh cracked pepper

1 tsp minced ginger

1 tsp. paprika

a pinch of red pepper flakes

1tsp. nutmeg

1/2 lemon

1/2 teaspoon of vegetable oil {or olive oil}



Make sure your cast iron is preheated. I cut the Brussels Spouts in half and charred those up first, then added the red onions. Once my onions were translucent I added the rest of the vegetables. Cook down the veggies for about 5 – 8 minutes without stirring so the natural sugars caramelize and add flavor. I prefer a nice crunch in my carrots – if you aren’t a fan then cook them a bit longer. Plate your veggies then garnish with cilantro and squeeze some lemon onto them.



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  1. Herb Sauteed Veggies Cooked On A Cast Iron Skillet - April 10, 2014

    […] to GrillGrrrl.com to get my recipe for these amazingly season mixed vegetables featuring my new favorite – the elusive Brussels […]

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