• Preheat oven to 400 degrees Fahrenheit. Heat an oven safe large cast iron skillet on stove top.

Prepare Brussel Sprouts

• Trim brussel sprouts and slice lenthwise into 2-3 slices each (1/4 of an inch per slice). Leave small one halved. Add sliced brussel sprout and garlic clove to a bowl. Drizzle olive oil and generous 2-3 pinch of salt & black pepper.
• Add brussel sprouts to headed skillet, in a single layer as much as possible. Let cook on high heat for 2 minutes or until the side touching the pan is caramelized.
• Stir with spatula.
• Transfer pan to preheated oven and roast for 10 minutes.
• Stir sprouts with spatual once more after 5 minutes.
• Remove from oven after 5 more minutes and set aside.

Prepare Kale Salad

• In a wide salad serving bowl, toss kale with salad dressing.
• Toss with sliced apples, scallion (if using), and dried blueberries.
• Top with crispy roasted brussel sprouts.
• Serve & enjoy!