Brussels Sprouts with Bacon, Dijon & Sage
Chef Jason
Rated 5.0 stars by 1 users
Servings
10
Prep Time
15 minutes
Cook Time
35 minutes
Hey there, it’s Chef Jason! 🥬✨ Who’s ready for a crispy, flavor-packed twist on Brussels sprouts this Thanksgiving? My Brussels Sprouts with Bacon, Dijon & Sage are a savory delight, loaded with crispy bacon, earthy sage, and a rich glaze of sherry vinegar, Dijon, and my favorite Brown Butter Truffle Honey. These Brussels get a beautiful caramelized finish in the oven, then tossed with that mouthwatering glaze and a sprinkle of Balinese Truffle Salt for that extra oomph! Perfectly golden and brimming with flavor, these sprouts will have everyone reaching for seconds! 🍯🥓
Ingredients
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3 pounds brussels sprouts
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3 ounces bacon
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1 bunch sage
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¼ cup olive oil
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⅓ cup sherry vinegar
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⅓ cup Dijon mustard
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Balinese Truffle Salt
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6 ounces (2 jars) Brown Butter Truffle Honey
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Cutting board
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Knife
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Large saute pan
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Casserole dish
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Wooden spoon
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Mixing bowl
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Aluminum foil-lined sheet tray
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Whisk
Mise en Place 🔪
Directions
Prep 🥒
Preheat your oven to 425F.
Trim and halve the brussels sprouts, transferring the halved sprouts to a large bowl.
Pick and chiffonade the sage.
Dice the bacon.
How to Cook 🍳
Heat half of the olive oil in the large saute pan over medium heat. Add the bacon and saute. Add the remaining olive oil and continue cooking until browned and rendered.
Turn off the heat and remove the bacon from the pan, reserving any remaining fat.
Toss the brussels sprouts in the reserved fat.
Season with a pinch of Balinese Truffle Salt and spread onto the foil-lined sheet tray. Transfer to your oven to bake until brown and crispy, about 15-20 minutes.
Meanwhile, add the sherry vinegar, Dijon mustard, and Brown Butter Truffle Honey to the saute pan. Turn the heat to medium-high and whisk until the liquid has reduced to a glaze.
Remove the brussels sprouts from the oven and transfer to a mixing bowl. Reheat the glaze over medium heat. Toss the sprouts with the glaze, sage, bacon, and a pinch of Balinese Truffle Salt.
Top with another sprinkle of Balinese Truffle Salt and transfer to a casserole in one even layer.
Serve immediately, or cover with aluminum foil and store in your refrigerator, ready to reheat and enjoy tomorrow!
Reheating Instructions 🔥
Preheat your oven to 400F.
Bake the casserole, covered with aluminum foil, until warmed through, about 15 minutes.