You won’t believe it’s not bacon in this twist on everyone’s favorite pub side dish! 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.
Smoked Pan-fried Brussels Sprouts
1 tablespoon olive oil
2 teaspoon minced garlic
¼ cup sun-dried tomatoes
1 teaspoon Marie Sharp’s Smoked Habanero Pepper Sauce, to taste
1 (16 ounce) package trimmed Brussels sprouts
2 tablespoon shredded Parmesan
Heat olive oil in non-stick skillet over medium heat until the oil shimmers.
Cook garlic, stirring often, until golden brown, about 3 minutes.
Stir in sun-dried tomatoes.
Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes.
Season with Marie Sharp’s Smoked Habanero Pepper Sauce.
Toss Brussels sprouts with shredded parmesan and serve.