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
