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

Renee

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

310 calories; protein 12g 24% DV; carbohydrates 26.3g 9% DV; fat 18.1g 28% DV; cholesterol 6.7mg 2% DV; sodium 423mg 17% DV. Full Nutrition
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