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Bacon Dijon Shaved Brussels Sprouts

March 28, 2017

 If you hear brussels sprouts and think "yuck", have I got a recipe for you! And if you here brussels sprouts and know how amazing they can be, I am about to up your game. Somewhere along the way this nutrient dense power house got a bad rap. I am not entirely sure why. Brussels sprouts have a hearty and earthy taste to them. And although some people may still have an aversion to WHOLE brussels sprouts; halving, quartering or shaving them can really give them the right balance of flavors.  The way you cut them helps to counter balance what some may perceive as a "sulfur" smell/taste. I know, it doesn't sound that convincing. (I am speaking to my non brussels lovers here. Because if you have experienced good brussels sprouts, there is no need to sway you.) If I still haven't convinced you to try this dish... I will just say... BACON. Everything is better with bacon, and this is especially true of brussels sprouts. That luscious bacon fat cooks these shaved brussles sprouts to a melt in your mouth perfection. And I have taken it a step farther by adding briny capers, tart Dijon, the sweetness of Sherry and just a hint of heavy whipping cream to bring it all together. My life goal is to make you a brussels believer. (Okay, maybe not my life goal. I aspire to raise loving children who enrich their world around them, imparting self worth to all who they meet. But for the sake of this post, it can be about you; and about the bond we will form over your new found love of everyone's least favorite childhood vegetable. But you were young, you didn't know anything about the world... so I don't blame you.)

Now for why your parents (and your body) want you to eat brussels sprouts. They are good for you. So good for you. Brussels Sprouts are an excellent source of iron, potassium, fiber, folate, vitamin C, antioxidants, and they are a super food. 

Okay, I am done trying to convince you. Just try the recipe below. You will thank me. And if I am wrong, feel free to write nasty comments in the comment section below. I can take it. I am a big girl. Just kidding, I am actually overly sensitive. But luckily I have brussel sprouts to help toughen me up!

 

Serves 4-5

 

Ingredients/Instructions:

 

6 pieces of bacon, thick, center cut

2 tbsp minced garlic

1/2 shallot

20-25 brussels sprouts

1/4 cup capers, jarred

1/-4 -1/2 cup sherry (or cooking sherry)

2 tbsp Dijon mustard

1/4 cup heavy whipping cream

salt and pepper to taste

 

1. Cut bacon into roughly 1/2" squares and add it to your large pan. 

 

2. On a medium heat, cook the bacon till in renders it fat and crisps/browns (5-7 minutes). Make sure you stir your bacon with some frequency so that the bacon and the fat do not burn. 

3. Add the minced garlic and minced shallots to the pan and brown in the bacon fat (3-5 minutes). 

4. While your bacon (and then your garlic/shallots are cooking), begin to "shave" your brussels sprouts. You can do this on a mandolin, or by hand if you do not have a mandolin. 

 

5. When your garlic and shallots have begun to brown/caramelize, deglaze the pan with the sherry. (Add it to the pan and scrape the bottom of the pan till everything comes up.)

6. Add your brussels sprouts and coat them in the bacon fat and sherry mixture. 

7. Add the heavy whipping cream, capers and Dijon. 

 

8. Continue to stir and coat the brussles sprouts, cooking for 4-6 minutes. You are more than welcome to add salt and pepper, I did. But keep in mind that the bacon and capers also provide some dose of saltiness. :)

 

 

Serve and Enjoy!

 

 

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