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.

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Cast Iron Cooking: Herb Sauteed Vegetables


  • Author: Robyn
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Ingredients

  • 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}

Instructions

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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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