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: : -

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.

4 servings

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