Smoked Pan-fried Brussels Sprouts Recipe with Marie Sharp's Smoked Habanero Pepper Hot Sauce
Marie Sharp's USA on
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.
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.
