Usually the first response to Brussels Sprouts is far from exciting. I think that brussels sprouts get a bad wrap from previous misconceptions of boring ways of cooking them. In reality, they are a great vegetable with a distinct flavor that have a lot of benefits. Not only are they high in fiber, protein, and antioxidants, they are also thought to be beneficial with many health issues.
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).
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.
Once I had the onions prepared, I then got started on the sprouts (you'll only need about 10-12 for this recipe). It won't mater which way you slice the sprouts, just as long as it is a thin, shaved cut the entire way, but remember to remove the stem.
This can definitely be done on the stove, but the grill was going, and the hickory smoke is an excellent accent to this slaw. The grill was heated up to about 400, so I went ahead and put the iron skillet on the grates (with some foil down first, which will keep the pan cleaner and catches any of the sprouts or onions that might fall out).
After the onions began to sweat a little, I went ahead and added the Bombshell Seasoning, about 2 tsp, and mix it evenly.
Now that we've got some good flavors going on with the spices, it's time to add the shaved brussels sprouts. Make sure that the everything is mixed evenly and both the oil and spices have spread around. Go ahead and shut the lid to the grill for about 5-10 minutes and let the brussels sprouts soften up a little more.
The final two ingredients are what will bring this item together. The acid from the red wine vinegar gives it more of a refreshing taste, while the sugar from the honey calms down some of the bite from the vinegar. About 1 to 1.5tbsp of each is all that you will need.
Go ahead and let the slaw cook for another couple of minutes (with the lid down on the grill), and then it's ready to serve.
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.
Ingredients
- 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
Fritz Wiesehan
Twisted Belly BBQ
#GetTwisted
Twisted Belly BBQ
#GetTwisted