Thursday, March 10, 2016

Recipe: Sweet caramelized brussel sprouts

I first tried brussels sprouts at Bo-Beau, a french bistro in San Diego. It was my attempt at trying something new, and I was sold by the description on the menu, as it included pancetta and parmesan. I knew they would taste so delicious
when the waiter presented it overflowing from a canning jar placed on top a narrow wooden slab. They were crispy and caramelized on the outside and soft in the middle, with the crunchy pancetta and shredded parmesan adding another layer of texture. Then, when I moved to downtown San Diego, I discovered my favorite version at the restaurant Double Standard, where they bring the brussels sprouts out in a mini cast iron pan. They are crispy, with an apple cider glaze, and mixed with chewy sultanas, and crunchy bacon. Since moving to Houston, I haven't been able to stop thinking about them, so I thought it was time to take matters into my own hands and try to measure up to the goodness discovered in those two restaurants. This recipe tosses baked brussels sprouts, shaved parmegiano regiano, and bacon in a sweet and caramelizing sauce. They are easily becoming a weekly addition to our menu.



- 1 lb Brussels sprouts
- 1/3 cup of shaved Parmegiano Regiano 
- 4 slices of Bacon
- 1/4 cup Brown sugar
- 1 tbsp Balsamic vinegar
- 1 tbsp Apple Cider vinegar
- 1 tbsp Worcestershire
- 1 tbsp Honey
- 3 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper


Preheat the oven to 400 degrees fahrenheit. After rinsing the brussels sprouts, trim the tip of the bottoms and cut them in half, lengthwise. Place brussels sprouts in a bowl and toss them with the salt, pepper, and olive oil. Place on a baking sheet and bake for 45 minutes, flipping them after 25 minutes. In a sauce pan, over medium heat, cook the bacon slices until crisp. Then remove them and place them on a sheet of paper towel to cool. Once cool, use your fingers to break them up into small pieces. In a small bowl, mix the brown sugar, balsamic vinegar, apple cider vinegar, Worcestershire, and honey. Bring a sauce pan to medium heat and add the mixture. Stir the mixture every few seconds to allow the sugar to melt. Let the sauce simmer and reduce into a glaze, about 3 minutes. When the brussels sprouts are done, remove them from the oven and place them in a bowl. Add the bacon and the shaved parmegiano to the bowl and toss them together. Slowly pour some of the sauce over the brussels. Toss the sauce and add more as is needed. Serve right away. 

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