Even though brussels sprouts are traditionally a fall/winter vegetable, I couldn't pass them up at the grocery store. The sprouts are a hardy vegetable that flourish during the cold, not only with the way they are grown, but also the way that your body reacts to them. This hardy vegetable is great on a cool night with your favorite roasted meats, but I wanted to come up with a refreshing way to use them on warmed day of the year (and incorporate the grill).
This slaw recipe will yield about 4 servings, perfect as a side or for any pork sandwich. To get started, I begin with slicing half of a white onion. Quarter the onion and begin slicing.
I made sure to remove the slaw from the skillet immediately to stop any additional cooking. The sprouts should be soft, but still have some chew left to them. Whether you enjoy this by itself, or on your next pulled pork sandwich, this will make you rethink the next time you hear brussels sprouts.
- 1/2 of a white onion
- 10-12 brussels sprouts
- 2tsp Bombshell Seasoning
- 1.5tbsp Red Wine Vinegar
- 1.5tbsp Honey
- Olive Oil - to grease the skillet
Twisted Belly BBQ
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