Not just for Christmas friends, done just right brussel sprouts are an awesome side dish to your barbecue favourites. Forget those sad, soggy boiled ones your thinking of that you were force fed as a child as a bribe for your Christmas dessert, these shredded beauties are grilled up in a cast iron pan with a few added condiments to spice things up a bit.
- 500 g brussel sprouts
- 2 onions
- 2 tbsp Jacks Ranch multi purpose rub sub one tsp toasted fennel seeds and whatever green stuff you have in the cupboard
- 2 tbsp Apple cider vinegar
- 1 tsp salt
- 1 tbsp bacon fat or light cooking spray depending on whether you're being naughty or nice!
Remove the brussel base and discard then finely shred the brussel sprouts. Finely dice the onions.
toss the shredded veg in salt and rub coating evenly.
heat your cooking fat in a cast iron pan and reduce to a medium heat. Add the veggies and sautee until lightly golden brown in colour.
Add the spple cider vinegar and continue to cook, stirring occasionally until the veggies reach your desired consistency, either crunchy and lightly browned or if you like us here at the shack slightly charred and just sticking to the pan.
serve with chicken, pork, steak or even as an alternative on your toasty roasty!