Molly first made these Brussels sprouts for Nick’s parents when Molly and Nick first started dating. They were a smashing success because Roger, Nick’s father, ate all the Brussels sprouts and he had never liked Brussels sprouts before.
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces (120 grams) thick-cut bacon
- Extra-virgin olive oil
- 1 pound Brussels sprouts, cleaned and halved
- Kosher salt
- 1/4 cup (35 grams) dried cherries
- 2 tablespoons chopped, roasted unsalted almonds
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons whole-grain mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon sherry vinegar
- 1 garlic clove, grated
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper
Instructions
- To make the Brussels sprouts: Arrange an oven rack in the upper third position. Preheat the oven to 450 degrees F.
- In a large cast-iron pan, add the bacon in a single layer. Turn the heat to medium and cook until the bacon is rendered and crispy, about 5 minutes per side. Remove to a wire rack to cool. Then roughly chop. Set aside.
- In the same pan used to cook the bacon, remove all but 1 tablespoon of the bacon fat. Then add enough olive oil to coat the bottom of the pan. Once the oil is hot and shimmering, carefully place the Brussels sprouts, cut-side down into the pan. Leave them undisturbed for 3 to 4 minutes until dark brown and slightly charred. Flip them over, season with salt and then place the pan into the oven to roast for 12 to 14 minutes.
- Meanwhile, make the vinaigrette.
- To make the vinaigrette: In a small mixing bowl, whisk together the mustard, maple syrup, sherry vinegar and garlic. Add the olive oil and whisk until emulsified. Season with salt and pepper. Set aside.
- Remove the Brussels sprouts from the oven. Immediately pour the vinaigrette over the roasted sprouts to warm (be careful of splatter). Add the bacon, dried cherries, almonds and parsley. Toss to combine. Serve immediately, while hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 324 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 9 g |
| Cholesterol | 19 mg |
| Sodium | 425 mg |
Reviews
At last, Brussels Sprouts worth eating! The slightly tangy and sweet flavors of the vinaigrette masked the taste of the Brussels Sprouts. Changes: I roasted the sprouts at 425 instead of frying, no bacon (vegetarian SIL), subbed red wine vinegar for the sherry vinegar, and left out the extra olive oil. Thanks Molly, love your sunny disposition!
The flavors in this dish are amazing and my family has enjoyed this dish since I first made it. Using it again for Thanksgiving dinner. This one should definitely be in your saves. Thank you Molly!
Loved loved this recipe!!!! So tasty and I definitely will be making it again. I did not have Sherry Vinegar so I substituted with White Wine Vinegar.
Without a doubt – this was the highlight of our Easter brunch! – VERY easy to make and incredibly delicious. Definitely meant to be made in a cast iron skillet. I wouldn’t change a thing!
THAKS Molly!
THAKS Molly!