Roasted Brussels Sprouts with Bacon

This amazing recipe will have your whole table wanting more. Find out how to prepare this dish today!

Nutrition Information

Calories: 6768
Protein: 5g
Carbs: 139g
Fiber: 35g
Fat: 650g
Sodium: 3450mg

Recipe Information

Prep Time: 5 minutes
Cook Time: 50 minutes

Ingredients:

1.5 lbs. Brussels Sprouts

4 slices double smoked bacon

Kosher Salt and Ground Black Pepper

 

White Balsamic Vinaigrette:

3 egg yolks

1 tbsp.mustard, Dijon

1 shallot

1-½cup white balsamic vinegar

3 cups olive oil

Kosher Salt and Ground Black Pepper

Directions:

Brussels Sprouts:

  1. Remove the bottom of the sprouts and trim the first layer of leaves from the sprouts
  2. In a medium pan, add the diced smoked bacon and lightly brown. Strain and set the bacon to one side.
  3. Add the Brussels Sprouts to the pan and toss with the bacon fat only reserving the bacon until the end. Roast the sprouts in the oven at 400°F for 35 minutes until tender
  4. Toss with the bacon and some white balsamic vinaigrette and serve.

White Balsamic Vinaigrette:
Place yolks, mustard, shallot and vinegar in a blender. On medium speed slowly add the oil. If the consistency it too thick, add a little water. Add salt and pepper to taste.

 

Recipe Reviews

Brussels sprouts and bacon are a great combination. This dish has amazing flavor and perfect texture. The Brussels sprouts turn out perfectly crispy a

kendra
Jun 28, 2016

Brussels sprouts and bacon are a great combination. This dish has amazing flavor and perfect texture. The Brussels sprouts turn out perfectly crispy and charred on the outside yet tender on the inside.

Delish!!! Love this dish that Chef Tony Baker serves at Montrio Bistro!

Kori
Mar 12, 2014
MONTEREYCalifornia

Delish!!! Love this dish that Chef Tony Baker serves at Montrio Bistro!

Ocean Mist Farms , USA 5.0 5.0 2 2 Brussels sprouts and bacon are a great combination. This dish has amazing flavor and perfect texture. The Brussels sprouts turn out perfectly crispy and charred on the outside yet
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