
Cast Iron Brussels Sprouts
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Description
Brussels sprouts cooked in a cast iron skillet. A savory, spicy, sweet one-pan wonder.
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
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.
Nutrition Facts
serving: 4 servings
calories: 310 kcal
carbohydrates: 26.3 g
protein: 12 g
saturated fat: 2.9 g
cholesterol: 6.7 mg
sodium: 423 mg
fiber: 5.4 g
sugar: 15.5 g
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