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Charred Brussels Sprouts

Charred Brussels Sprouts

Prep Time:
10 mins
Cook Time:
10 mins
Servings:
4

These Charred Brussels Sprouts are the ultimate side dish, combining crispy caramelized Brussels sprouts, toasted pecans, tangy goat cheese, and sweet dried cranberries into one unforgettable bite. Seasoned with Dan-O's Bourbon Seasoning, then finished with a buttery apple cider vinegar glaze, this recipe delivers the perfect balance of smoky, savory, sweet, and tangy flavors. Cooking the sprouts cut-side down in a hot cast-iron skillet creates an irresistible char while keeping the centers perfectly tender. Whether you're serving them for a holiday feast, Thanksgiving dinner, backyard barbecue, or an easy weeknight meal, these Brussels sprouts are guaranteed to convert even the biggest skeptics. One bite, and you'll wonder why Brussels sprouts ever had a bad reputation.

Ingredients

For the Skillet:

  • 2 tbsp Dan-O's Pappy Dan Sprinkles
  • 1 lb Fresh Brussels sprouts (trimmed and sliced clean in half from top to bottom)
  • ½ cup Pecan halves
  • 2 tbsp Olive oil or avocado oil

For the Glaze:
2 tbsp Apple cider vinegar

  • 1 tbsp Butter
  • ⅓ cup Goat cheese or Feta cheese
  • ¼ cup dried cranberries

Preparation Instructions

  1. Place the halved Brussels sprouts and pecan halves into a large bowl.
  2. Drizzle with the oil, then dust the bourbon seasoning blend evenly over the top. Toss thoroughly so the seasoning gets trapped between the tight layers of the sprouts and coats the ridges of the pecans.
  3. Place a large cast-iron skillet over medium-high heat until hot.
  4. Dump the sprouts and pecans into the pan. Use tongs to turn as many Brussels sprouts as possible flat-side down against the hot iron.
  5. Leave them completely undisturbed for 4 to 5 minutes. You want the high heat to deeply char the flat faces into a dark, crispy, caramelized crust before moving them.
  6. Once the bottoms are charred, stir the sprouts and pecans around.
  7. Add the butter to the center of the pan, then immediately pour the apple cider vinegar over it. The pan will hiss violently and send up a cloud of steam.
  8. Stir rapidly for 1 to 2 minutes as the vinegar evaporates. The acid dissolves the sugars from the bourbon rub stuck to the pan, turning it into a glossy lacquer that coats the charred greens. Turn off the heat.
  9. Plate them and the sprinkle with the crumbled goat cheese and the dried cranberries over the charred sprouts.
  10. Serve immediately.. Yum Yum Get Ya Sum!®
Brussels Sprouts Butter Smoky Barrel BBQ Goat Cheese Nuts Side Dish Vegetables Vegetarian Vinegar

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