Prickly Pear Glazed Cast Iron Brussels Sprouts

by James Vives

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:

  1. Cut stems off Brussel Sprouts, and slice in half, length-wise, and add to large mixing bowl.
  2. Coat Brussel Sprouts well in 2 Tbsp. of Avocado Oil and 2 Tbsp. Seasoning.
  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.
  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.
  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.
  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.
  7. Top with fresh grated Pecorino Romano Cheese and enjoy!
Back to Recipes