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Nutrition Facts
Serving Size 100 g
(Approx. 12 Servings)
Amount Per Serving
Calories 60 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 220 mg 9%
Total Carbohydrate 9 g 3%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 3 g
Vitamin A 10% Iron 6%
Vitamin C 110% Calcium 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Burned Brussel Sprouts with Pickled Serrano

Prep Time
1 hour
Cook Time
45 minutes
Total Time
1 h 45 m
12  People


Recipe makes 12 Servings

1/3 cup(s) serrano peppers, thinly sliced
1/2 cup(s) champagne vinegar
2 Lb Brussels sprouts, washed, ends trimmed and cut in half
2 Tbsp extra virgin olive oil
1 Tsp kosher salt
1 Tsp cracked black pepper
1/4 cup(s) Dang 'Jang BBQ sauce
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Place Serrano peppers in a glass or plastic bowl and pour enough vinegar to just cover peppers. Cover and let sit 30 to 60 minutes.
Preheat oven to 400˚F.
In a large bowl, combine Brussels sprouts, olive oil and salt and pepper. Toss well to coat and place on a sheet pan lined with foil or parchment paper.
Roast in oven 30 to 45 minutes checking often. Roast Brussels sprouts until they are very dark and smell nutty and sweet.
Remove from oven and toss with BBQ sauce to coat and sprinkle with pickled Serrano.
Season to taste as needed with salt and pepper. Serve hot.


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