Cast Iron Brussels Sprouts

Brussels sprouts are sauteed in a cast iron skillet and covered with reduced balsamic vinegar in this savory and sweet one-pan wonder.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 310 Calories

Ingredients

• 2 tablespoons olive oil
• ¼ cup dried cranberries
• ¼ cup chopped red onion
• ½ cup balsamic vinegar
• ⅓ cup dry white wine
• 1 sprig fresh rosemary
• ¼ teaspoon hot sauce
• ⅓ cup bacon bits
• 1 tablespoon blackberry jam
• 1 (12 ounce) package fresh Brussels sprouts, halved
• ½ cup raw peanuts, coarsely chopped
• ¼ teaspoon seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend)
• ¼ teaspoon seasoned meat tenderizer (such as Grub Rub®)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.