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For many unfortunate dinners, brussels sprouts bring back memories of pasty, texturally unsettling sprouts, insipidly seasoned with salt and who knows what else. We offer our condolences for your experience. Consider this recipe as a kind of apology, one that showcases just how luscious and versatile brussels sprouts can really be. If you're still in doubt, there's an added bonus: bacon.
Ingredients:
- 2 cups fresh, coarse bread crumbs (preferably hand-torn or just barely pulsed in a food processor)
- 1 tablespoon fresh thyme leaves, chopped
- ½ cup olive oil
- ¼ cup unsalted butter
- 2 pounds brussels sprouts, larger sprouts cut into halves or quarters
- 8 ounces bacon, chopped
- ¼ cup yellow onion, finely chopped
- 4 large garlic cloves, minced or grated
- ½ cup chicken or turkey stock
- 3 tablespoons apple cider vinegar
- 2 tablespoons hickory syrup or maple syrup
- 3 tablespoons parsley, chopped
- Salt and pepper, to taste
Preparation
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Preheat the oven to 350F. In a bowl, combine the bread crumbs, thyme, and half of the olive oil. Spread evenly over a cookie sheet. Toast in the over, stirring often, until golden brown, about 10 minutes.
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Heat the butter and remaining olive oil in a large skillet over medium heat. Add the brussels sprouts, season with a little salt and pepper, and sauté until lightly browned. Add the bacon and continue to cook until the sprouts deeply golden and the bacon is cooked through, about 10 minutes.
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Reduce the heat, add onions and garlic, and sauté until the garlic is aromatic, about 2 minutes.
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Increase the heat to high. Add the apple cider vinegar, hickory syrup, and the stock. Cook, stirring frequently, until the sprouts are glazed and tender, about 10 minutes.
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Adjust seasonings to taste. Scatter the parsley over the sprouts and toss lightly. Transfer to to a serving dish and top with the bread crumbs.
