Simple Campfire Brussel Spouts with Pancetta and Shallots

Cooking a Brussel sprout appetizer at camp is a great way to start a meal as an appetizer. The sprouts will get the perfect campfire char in the cast iron with the bacon adding the most delicious salty and savory compliment. You probably see these on fancy menus all the time, but now you can make this chefy creation at camp.

1 lb Brussel sprouts, cleaned & halved
2 tbsp olive oil
3 tbsp diced pancetta
1/4 shallot, minced
2 cloves garlic, minced
2 tsp coconut aminos

Heat your cast iron over an indirect campfire heat until medium hot. Don’t cook directly over the flames, the Brussels are thick and will need to cook longer than the direct flame will allow.

In a bowl, toss the Brussels with the olive oil and place in the pan. Cook by shuffling around for about 5 minutes before adding in the pancetta. Continue to stir every 15 seconds to ensure the pork doesn’t over cook and the Brussels don't over-char. Cook until the sprouts can be easily pierced with a sharp knife, but don’t over cook.

Add in the shallots, garlic and toss over the aminos. Cook until the garlic and shallots become aromatic and serve hot.

Serves 4