Leslie Scott’s Thanksgiving Brussels Sprouts


  • 1 lbs Brussels Sprouts
  • 4 Oz ham, cubed
  • 2 Tbs vegetable oil
  • Balsamic vinegar
  • Brown sugar
  • Hatch Chili and Bacon Jam (or any pepper jelly)

Equipment & Fuel


  1. In a cast iron pot heat vegetable oil over Royal Oak Charcoal and then add sprouts.
  2. After sprouts begin to brown, add ham and continue to brown.
  3. Once browned add balsamic vinegar and brown sugar.
  4. Stir and add jam. Stir to coat. Enjoy!

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