This Winter Salad uses Brussels Sprouts and Apples to create fresh flavors using seasonal produce of the cooler months, goes with your favorite grilled meat
Skillet Brussels Sprouts
Cast iron grilled Brussels sprouts are a savory side dish, which complements many outdoor meals. Tossed with bacon and onions, then cooked on the grill, this dish has a great smoky flavor.
If you want to step the dish up a little bit why not try pancetta as an alternative to bacon.
Brussels sprouts are usually available during the fall and winter months. But, sometimes you can still get them during early spring. Avoid frozen sprouts, as these won’t hold up while cooking.
1 pound ( 450g) fresh Brussels sprouts, whole or cut in half
1/4 pound (115g) bacon, diced
1/2 red onion, roughly diced
2 tablespoons olive oil
B&B Texas Style Season It All or your favorite seasoning
B&B Kiln Dried Pecan Wood
cast iron skillet
Light the fire with the pecan wood. Once glowing, heat the skillet to medium, 350 to 450 degrees F (177 to 232 degrees C).
Prepare the Brussels sprouts by trimming the ends. Slice the sprouts in half, if desired.
Add the sprouts, bacon, and onions to the heavy, cast iron skillet. Drizzle with oil and gently toss to coat. Sprinkle with the seasoning.
Place the skillet toward the back of the grill over medium heat and let cook until the sprouts are slightly browned around the edges and the bacon is crispy, 15 to 20 minutes. Enjoy while hot.