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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:

• 1LB Brussel Spouts
• 3 TBSP EVOO
• 1 Red Onion (about 1 cup sliced)
• ½ CUP Sundried Tomatoes preserved in EVOO
• 1 TBSP Yellow Mustard
• 2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
• 2 TSP Maya Mike Belizean Barbacoa (Smoked “Red” Label)
• 1-2OZ Shaved Parmigiano Reggiano
• Salt & Pepper

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)
• AddBrussel Sprouts & sear 5 minutes, tossing as needed to prevent sticking

STEP 2

• Halve Onion (lengthwise) & slice into roughly 1/4” strips
• SliceSundried 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
• PourMustard/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

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