Source: Chef Tony Baker, Montrio Bistro, Monterey, CA
Dietary Preferences:
Gluten-Free
Low-Carb
Whole30
Paleo
Ingredients
1½ lbs. Ocean Mist Farms brussels sprouts
4 slices double smoked bacon
Kosher salt and ground black pepper
White Balsamic Vinaigrette:
3 egg yolks
1 Tbsp. Dijon mustard
1 shallot
1½ cup white balsamic vinegar
3 cups olive oil
Kosher salt and ground black pepper
Directions
Brussels Sprouts:
Remove the bottom of the sprouts and trim the first layer of leaves from the sprouts
In a medium pan, add the diced smoked bacon and lightly brown. Strain and set the bacon to one side.
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
Toss with the bacon and desired amount of white balsamic vinaigrette and serve. You'll have more vinaigrette than you need for this brussels sprouts recipe.
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.
This Brussels sprouts recipe only uses a portion of this vinaigrette. Unused portion of this vinaigrette should be stored in the refrigerator in an airtight container for up to 3 days.
