🍺 Pub-Style BARBACOA Brussel Sprouts 🌿

January 25, 2019

Maya Mike - Recipes

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Pub-Style BARBACOA Brussel Sprouts (Vegan Option) 

You won’t believe it’s not bacon!  In this twist on everyone’s favorite pub side dish, roasted brussel sprouts, the naturally craboo wood-fired habanero peppers of the Smoked Belizean Barbacoa perform amazing taste bud trickery in this 20 minute recipe.  Slithers of tangy sundried tomatoes not only give these little babies a punch but provide a sneaky optical illusion.  These little morsels are just as tasty with no parmesan for our vegan friends. 
 
PREP TIME:  10 Minutes
TOTAL COOK TIME:  10 Minutes
 
 

INGREDIENTS:


Tip of the Recipe!  To make perfect onion strips, cut onion in half lengthwise and place flat portion on cutting board, then slice away to create repeatedly, perfect half-moon strips.
 
STEP 1

  • Trim, Wash & Halve Brussel Sprouts (lengthwise)
  • Heat 2 TBSP EVOO over medium high flame for about 1 minute in skillet or sauce pan (preferable at least 12” surface area so each of those little sprouts have room for some toasty sides)
  • Add Brussel Sprouts & sear 5 minutes, tossing as needed to prevent sticking


STEP 2

  • Halve Onion (lengthwise) & slice into roughly 1/4” strips
  • Slice Sundried Tomatoes into 1/4” strips
  • Mix Mustard with 2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label) 2 & TSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)


STEP 3

  • Add Onions to pan of Brussels & caramelize about 2 minutes
  • Pour Mustard/Barbacoa mixture over Brussel Sprouts & Onions then stir
  • Remove from heat
  • Cover & let rest for 1-2 minutes


STEP 4

  • Plate & Sprinkle with Shaved Parmigiano Reggiano, Salt & Pepper (as desired)

Enjoy!

Click HERE for printable .pdf

Maya Mike - Recipes

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