Peel and cube a sweet potato and dice a bell pepper, toss in 2 tsp of olive oil, season with sea salt and pepper. Roast in a cast iron skillet at 375 degrees for 20-25 min. These veggies make a great add-in to your fall chili recipes. Scared of cast iron? It’s so easy, safe and reliable. Skip the dish soap and use a Norwex Spirisponge or a wet Spirinett (as needed, these guys are much more heavy duty!) to scrape off anything baked-on but be gentle, you want to keep the pan well seasoned. Are you a cast iron cook too?
1 thought on “Cast Iron Roasting + Cleaning”
Thanks for the great recipe, Amanda! I remember my grandpa and my mom using cast iron. I started using a cast iron skillet about a year ago. Try as I might, I just can’t seem to get mine as seasoned as theirs! All in due time, I suppose. Last Christmas my husband gave me a dutch oven. I haven’t used it yet. Hopefully this winter I’ll break ‘er in.
Take care,