As the weather begins to cool down and mornings begin to greet us with a crisp chill, thoughts of pumpkin spice, apple pie, and even Thanksgiving feasts invite us into the fall spirit. Maybe it’s the transition to sweaters or the change of colors in nature that excites you the most, but here at Breeo, we love to get excited about the Autumn food and flavors.
With anticipation for the fall weather rising, we wanted to make a recipe that would be a great addition to your Fall menu. This Brussel Sprout recipe brings together some of the classic chilly weather flavors and the Brussel Sprout to make a sweet and savory recipe that’s a delicious upgrade to the veggie the kids might not love.
This simple and delicious recipe is perfect to make with the family or serve at your next evening cookout. Check it out!
For this fall-inspired Brussel Sprout recipe, we’ve included tons of ingredients for a delicious flavor bomb in your mouth. If you’re not a big fan of the craisins (we totally get it), you can replace it with something else. Maybe you want to make it vegetarian and remove the bacon. This is a great recipe to experiment with. Add your favorite topping or try adding cinnamon to the candied pecans! The opportunities are endless, but here is our guide for you to follow.
We used a Breeo X30 fire pit with a SearPlate and two Outpost grills so we had plenty of cooking space. You could make this recipe on a single Outpost grill as well, but with several skillets, it may be helpful to make some of the toppings ahead of time or measure out the surface area before you begin the cook. The key to trying new recipes is always preparation!
Brussel Sprouts
What You’ll Need
2 lbs. of Brussel Sprouts - trimmed and cut lengthwise
½ cup Olive Oil
2 tsp. Salt
1 tsp. Pepper
Candied Pecans
What You’ll Need
¼ cup Butter
1 ½ cup Pecans
2 tbsp. Brown Sugar
2 tsp. Garlic Salt
Honey Balsamic Glaze
What You’ll Need
1 cup Balsamic Vinegar
½ cup Honey
Toppings
What You’ll Need
½ cup Crumbled Blue Cheese
½ cup Craisins
5 Pieces of Bacon
Preparation
1. In a bowl, add the trimmed and halved brussels sprouts, oil, salt, and pepper and mix.
2. Dump the mixed brussel sprouts into a large cast iron skillet and place them on medium/high heat over the fire. Continue stirring them every few minutes.
3. Add the bacon to the Searplate Griddle and cook.
4. In another cast iron skillet, add the ingredients for the honey-balsamic glaze and place it on high heat over the flames.
5. Now you can start your candied pecans. Melt the butter in a cast iron skillet over medium/high heat.
6. After the butter is melted in the pan, add pecans, brown sugar, and garlic salt and mix thoroughly. (Feel free to add more brown sugar and butter if you’re more of a sweet tooth and want a thick candied layer.)
Live-Fire Cooking Pro Tip: With all the pans on the fire, it can be a lot of pressure if you’re not prepared. Make sure to have all your ingredients and skillets ready ahead of time so everything runs smoothly.
7. Once your bacon is fully cooked, remove it from the heat and chop into small pieces. Set aside.
8. When your glaze begins to boil, stir it and let simmer. You may have to move it around the fire pit and find the best spot for it to simmer for the next 10-15 minutes.
9. Take the glaze off the heat once bubbles form completely on the surface of the liquid and let it sit to cool and thicken.
10. Take the pecans off the heat once the brown sugar has caramelized and they have reached your preferred doneness (roughly 15-20 minutes).
11. The brussel sprouts will take the longest to cook over the fire so they will be the first and last ingredient on the fire.
12. Once they are charred and soft and have reached your preferred doneness, remove them from the heat.
Time to load it up!
13. Add the glaze to the brussel sprouts and mix well.
14. Gently mix in the pecans and bacon to the glazed sprouts.
15. Finally, top it off with the blue cheese and craisins.
And there you have it! A delicious fall-inspired brussel sprout recipe that tastes as good as it looks. Enjoy!
