Cast Iron Brussels Sprouts recipe

All Recipes Best Recipe Side Dish Vegetables Brussels Sprouts

Ingredients

2 tablespoons olive oil
¼ cup chopped red onion
1 (12 ounce) package fresh Brussels sprouts, halved
½ cup balsamic vinegar
⅓ cup dry white wine
1 tablespoon blackberry jam
¼ teaspoon hot sauce
1 sprig fresh rosemary
½ cup raw peanuts, coarsely chopped
¼ cup dried cranberries
¼ teaspoon seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend)
¼ teaspoon seasoned meat tenderizer (such as Grub Rub®)
⅓ cup bacon bits

Nutrition Info

310 calories
carbohydrate: 26.3 g
cholesterol: 6.7 mg
fat: 18.1 g
fiber: 5.4 g
protein: 12 g
saturatedFat: 2.9 g
servingSize: -
sodium: 423 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large cast iron skillet over medium heat. Saute red onion until softened, about 5 minutes. Add Brussels sprouts, saute for 10 minutes.

  2. Meanwhile, bring balsamic vinegar and white wine to a simmer in a small pot. Stir in blackberry jam, hot sauce, and rosemary sprig. Simmer, uncovered, until balsamic vinegar reduces and thickens, about 5 minutes.

  3. Stir peanuts into Brussels sprouts mixture, cook and stir until browned, 3 to 4 minutes. Add cranberries. Sprinkle with seasoned salt and seasoned tenderizer. Discard rosemary sprig from the vinegar mixture, pour over Brussels sprouts.

  4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer skillet to the oven and broil Brussels sprouts until golden brown, 2 to 3 minutes. Garnish with bacon bits.

Recipe Yield

4 servings

Recipe Note

Brussels sprouts cooked in a cast iron skillet. A savory, spicy, sweet one-pan wonder.

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