• Molly Bergseid


Lately I have been obsessed with cooking in a cast iron skillet. I know it’s old school, but it's just the best!! Here's why..

First, it’s a much safer option when it comes to cookware. Yes, non-stick skillets are convenient, but they often contain PFA’s (per- and polyfluoroalkyl substances), which are toxic chemicals that our bodies have a very hard time getting rid of. Cast iron cookware is naturally non-stick, and also chemical-free (it's literally just made of iron). So you don’t have to worry about chemicals leaching into your food when you cook it. In fact, it actually adds iron to your food as you cook it!

Next, cast iron cookware lasts forever. You don’t have to worry about scratching it and replacing it every few years. It’s super versatile - you cant put it in the oven, on the stove, or on a campfire. And they are so easy to clean (you don’t even need to use soap! The food just comes right off).

Last, I find that my food taste better when I cook with cast iron. It’s easier to control the heat, which means I can get my food perfectly crispy every time! Just like these Brussels Sprouts!

Here is the recipe for my Cast Iron Brussels Sprouts!

Cast Iron Brussels Sprouts

By Molly Bergseid


1 lb brussels sprouts

1 clove garlic, crushed

4 tbs olive oil

1 1/2 tsp truffle salt


Remove the ends of the brussels sprouts and cut in half.

In a medium cast iron skillet, bring the olive oil to medium high heat.

Place the brussels sprout halves flat side down in the pan, and sprinkle the crushed garlic on top.

Reduce the heat to low, and cover with a splatter guard.  Let cook for 8-12 minutes (depending on size).

Once the bottoms have turned crispy and brown, flip the brussels sprouts over and cook for another 5-10 minutes.

Add the truffle salt and mix evenly in the pan.

Turn the heat off.


Prep Time: 10 minutes

Cook Time: 20 minutes

Diets: Paleo, Whole30, AIP, Wahls Protocol, Low Carb, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!