November 23, 2020
Some of us have brusselphobia and rightly so, these minuscule cabbage lookin things can be steamed and over cooked and get mushy and down right nasty. But when treated with care, roasted at a high temperature until they are crispy and tossed in a bacon fat and honey mustard vinaigrette, the result is revolutionary. Let us rejoice in every little sauce carrying crevice of the Brussel sprout!
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1 lb brussel sprouts, cleaned and cut in half
4 strips bacon, cut into 1" pieces
1 large red onion
2 green apples, peeled and diced into 1/2" cubes and place in a container with water and a squeeze of lemon juice, they should be submerged
1/4 cup neutral oil
3 Tbsp dijon mustard
1 Tbsp apple cider vinegar
2 Tbsp honey
Preheat the oven to 425F
Toss the sliced Brussels with the oil and about 1 Tbsp salt. Place them face side down on a sheet tray and bake for 30 minutes.
While the Brussels are baking, saute the bacon in a large non stick or cast iron pan until it releases its fat and starts to turn golden. Add the diced onion and cook until the bacon is crispy and the onion is tender, about 10 minutes.
After thirty minutes, remove the Brussel sprouts from the oven. Toss them with the onions, bacon and chopped apple (discard the water) and return to the oven for 10-15 minutes, until the Brussels look nice and crispy.
In a large serving bowl, mix up the honey, mustard, vinegar and any residual bacon fat left in the pan. Once the Brussels are crispy, toss them in this dressing and serve immediately. Yum!
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