Prickly Pear Glazed Cast Iron Brussels Sprouts

 

Ingredients:

 

2 lbs. Brussels Sprouts

 

1 whole Shallot, fine chopped

 

4 Garlic Cloves, fine chopped

 

4 oz. diced Pancetta (can use Bacon as a substitute)

 

3 Tbsp. Brushfire Farms Prickly Pear Pepper Jam

 

2 Tbsp. Fiesta Spices Uncle Chris’ Gourmet Steak Seasoning

 

1/4 Cup Pecorino Romano Cheese

 

2 Tbsp. Avocado Oil

 

2 Tbsp. Butter

 

 

Process: 

 

Step 1:  Cut stems off Brussel Sprouts, and slice in half, length-wise, and add to large mixing bowl.

 

Step 2:  Coat Brussel Sprouts well in 2 Tbsp. of Avocado Oil and 2 Tbsp. Seasoning.

 

Step 3:  Bring a large Cast Iron Skillet to medium heat, coat with 1 Tbsp. Avocado Oil, cook Pancetta in skillet til golden brown.  Once Pancetta is golden brown and slightly crispy, remove and set aside.

 

Step 4:  Add Brussel Sprouts to Skillet and stir well to coat all sprouts in grease.  Continue to cook, stirring occasionally for 10-15 minutes, so that Brussel Sprouts are able to brown some. 

 

Step 5:  Add Shallot and Butter, mix well and cook for another 5 minutes stirring occasionally.  Once Shallot is translucent, stir in Garlic and allow it to cook for another 5 minutes.  Make sure to stir frequently enough so that ingredients won’t burn on bottom of skillet.  Note:  Some charring of sprouts is fine and adds a great crunchy texture. 

 

Step 6:  Add 2 Tbsp. Brushfire Farms Prickly Pear Pepper Jam, then add the Pancetta back to the skillet and mix together well.  Allow to cook for several minutes and then remove from heat.

 

Step 7:  Top with fresh grated Pecorino Romano Cheese and enjoy!