- 2 tablespoons olive oil
- 1/4 cup chopped red onion
- 1 (12 ounce) package fresh Brussels sprouts, halved
- 1/2 cup balsamic vinegar
- 1/3 cup dry white wine
- 1 tablespoon blackberry jam
- 1/4 teaspoon hot sauce
- 1 sprig fresh rosemary
- 1/2 cup raw peanuts, coarsely chopped
- 1/4 cup dried cranberries
- 1/4 teaspoon seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend)
- 1/4 teaspoon seasoned meat tenderizer (such as Grub Rub®)
- 1/3 cup bacon bits
- 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.
- 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.
- 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.
- 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.
07/11/2019
recipepes.com
cast ron brussels sprouts, recipe
PT15M
PT1H
5
455 calories
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