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
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Author:
Marie Sharp's USA
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
1 tablespoon olive oil
-
2 teaspoon minced garlic
-
¼ cup sun-dried tomatoes
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1 teaspoon Marie Sharp’s Smoked Habanero Pepper Sauce, to taste
-
1 (16 ounce) package trimmed Brussels sprouts
-
2 tablespoon shredded Parmesan
Directions
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.
Smoked Pan-fried Brussels Sprouts Recipe with Marie Sharp's Smoked Habanero Pepper Hot Sauce
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