Brussels sprouts are becoming a lot more popular on menus now than ever before. Brussels weren’t very commonly served for dinner, in fact I don’t think I knew a single person who loved Brussels sprouts enough to even have them around. As for me, it’s not than I ever disliked Brussels, it’s just I’d never eaten them before. Being a cook at heart, there’s a lot more to do with sprouts other than seasoning them with salt and pepper. Yes salt and pepper go a very long way in cooking, but sometimes you need to include the help of other spices that just sit on the shelf unnoticed half the time.
My absolute favorite way to enjoy Brussels, aside from being tossed in balsamic vinegar then roasted, is caramelized with honey and cooked with bacon; nom to the nom. This side dish is excellent for all holidays or makes a great snack for in between meals. If you have picky eaters at home, I recommend this recipe. The honey gives a great naturally sweet flavor, and why would anyone turn down a vegetable cooked with bacon!?
Mise en Place:
-16 OZ Brussels, cut in half, stem removed
-8 Oz Honey
-4 Strips bacon, cut into lardons (julienne), cooked crispy
-1/2 Yellow onion, julienne
-1 Teaspoon Pepper
-1/2 Teaspoon Cayenne (optional)
-1 Teaspoon Smoked Paprika
Method of Prep:
-Heat oven to 350 degrees.
-Toss the cut Brussels and onion in a large bowl with a splash of Olive oil and spices.
-Pour sprouts into a baking dish and drizzle the honey over the top. Mix with a spoon.
-Bake in the oven until crispy, approximately 30 minutes. It’s okay if they burn, it’s what you want.
-Add more honey and adjust seasoning if needed.
-Remove from the oven once crispy and mix in bacon.
***Another way to caramelize the sprouts (way I prefer more) is on the stove top. Using a very hot pan, cook with the inside of the sprout face down until golden and then flip over and cook the back until dark. crisp in the oven.