CAST IRON BRUSSELS SPROUTS

Cast Iron Brussels Sprouts image

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

Provided by Renee

Time 30m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 423 mg, Sugar 15.5 g