Easy, one pan Brussels Sprouts are here to change your dinner menus forever! The vinaigrette is versatile and can be used on many vegetables such as green beans, asparagus and even drizzled on oven roasted potatoes. These little babies get a bad reputation as a yucky vegetable. but this recipe I guarantee will change your mind!
1 lb brussels sprouts
2 strips of chopped bacon
2 Tablespoons of chopped shallots (or small diced red onions)
1/4 cup apple cider vinegar (red wine vinegar is a good substitute)
1 Tablespoon of stone ground mustard (dijon mustard works fine too)
2 teaspoons of natural maple syrup (honey or agave can be substituted)
1/2 cup of neutral oil such as olive oil, grapeseed oil or avocado oil
salt and pepper to taste.
1. Wash brussels sprouts, cut off hard ends and slice in half. Dry on kitchen towel or paper towels to ensure the best carmelization (browning).
2. Season with oil, salt and pepper.
3. Heat neutral oil on medium heat then add brussels sprouts, flat side down.
4. Cook for 3 to 4 minutes undisturbed to ensure the best browning. Make sure to monitor your heat so not to burn.
5. Once you reach your desired carmelization, begin to toss the brussels sprouts and add the remaining leaves; like seen in the video.
6. Remove cooked brussels sprouts from the pan and set aside on a plate.
7. Add chopped bacon and cook until desired crispiness. Remove from pan and set aside.
8. Add shallots (red onions) and cook for 30 seconds or until translucent. Might need to add a little oil if bacon fat didn't render a lot of fat into your pan.
9. Add mustard, oil, maple syrup and whisk to combine.
10. Add bacon back to the pan.
11. Season with salt and pepper.
12. Drizzle Brussels Sprouts with vinaigrette.
13. Should be enough vinaigrette left over to use with other vegetables i.e. green beans, asparagus or on your favorite salad.
Enjoy! Please shared, like and comment below. Thanks for watching and supporting The Gurley Chef.
Негізгі бет Brussels Sprouts with Hot Bacon Vinaigrette
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