Brussels Sprouts

If you’re Brussels Sprouts taste blah then it’s time to change it up. Recipe expert and chef, Mary Jane Miller shares a simple way to turned Brussels Sprouts from boring to brilliant.

Pan Roasted Brussels Sprouts with Bacon Vinaigrette


4 strips bacon, chopped
3 Tbsp. olive oil
1 shallot, sliced
1 clove garlic, sliced
1 lb. Brussels sprouts, stem trimmed and halved
1/4 cup water
3 Tbsp. cider vinegar
2 Tbsp. honey
2 tsp. Dijon mustard
salt and pepper to taste

How to make it:

  1. In a large skillet cook the bacon for 2 minutes or until some fat has rendered out. Add 1 Tbsp. olive oil, shallot, and garlic. Cook until bacon is crisp, about 2 minutes longer. Use a slotted spoon to remove bacon mixture to a bowl, set aside. Leave any drippings in the skillet.
  2. Without washing the skillet add remaining 2 Tbsp. olive oil. Add Brussels sprouts and toss to coat with oil. Season with salt and pepper. Arrange cut side down in pan. Place over medium high heat. When it begins to sizzle, add water and cover tightly and reduce heat to medium. Cook, undisturbed for 10 minutes, or until sprouts are tender and cut side is brown. Water will evaporate
  3. Meanwhile, stir vinegar, honey and mustard into bacon mixture.
  4. Turn sprouts into serving bowl and toss with bacon mixture. Taste and season with salt and pepper.

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