I’m slowly learning to like Brussels sprouts, and this recipe is by far one of our favorites. Such great flavors! Thought I’d give it a try before it’s the end of Brussels sprouts for this season! Enjoy!
Roasted Brussels sprouts with bacon, caramelized onion, and sage
Adapted from Tasting Table, Sous Chef Series, Williams-Sonoma, chef Katharine Marsh
1 Tbsp olive oil, divided
2 onions, thinly sliced
1 pound brussels sprouts
2 slices bacon, cooked (fat reserved)
1/2 Tbsp bacon fat
5 sage leaves, chopped
1 medium lemon
flaky sea salt
crushed red pepper flakes
1. In a large skillet set over low heat, heat 2 tsp olive oil. Add the onions, a large pinch of salt, and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from heat and set aside.
2. In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1/2 Tbsp. Add the halved Brussels sprouts cut-side down to the pan and cook without stirring over medium heat until the sprouts are nicely browned and caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes, and a drizzle of olive oil (1 tsp), to taste. Serve immediately.
Total Fat: 7.2 g
Cholesterol: 5.0 mg
Sodium: 323.1 mg
Total Carbs: 16.2 g
Dietary Fiber: 5.6 g
Protein: 6.3 g