Mustard-Glazed Brussels Sprouts with Bacon
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Credit: Greg Hardesty, Chef, Recess and Room Four, Indianapolis
The National Culinary Review, July/August 2012
20-25 Brussels sprouts, halved
3 T. unsalted butter
1 cup julienned red onion
¼ cup chopped cooked bacon
2 t. sugar
½ cup chicken stock
3 T. (heaping) whole-grain mustard
1 T. red wine vinegar
1 t. chopped thyme leaves
Method: Bring large pot of salted water to a boil. Blanch Brussels sprouts for approximately 3 minutes until cooked through but not mushy. Remove; put in bowl of ice water to stop cooking (should be tender and bright-green). Drain. Melt butter in large saute pan over medium heat. Add red onion; cook until soft. Add bacon and sugar; continue cooking another 30 seconds or until sugar melts and begins to turn caramel color. Add Brussels sprouts; deglaze with chicken stock. Reduce by ½. Add mustard, vinegar and thyme; stir to combine. Serve immediately.
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