Roasted Brussels Sprouts with Bacon and Brown Butter

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

Give these Brussels Sprouts a new name to tempt the kids into eating them. They'll love the browned butter and bacon. Barbie Cabbages, anyone?

Prep: 10 days Cook: 20 days
Serves: 8 Save

Ingredients (8)

  • 1 pound fresh Brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 bacon, cut into 1/2-inch pieces
  • 2 tablespoon butter
  • 2 garlic cloves, finely minced
  • 1/2 cup panko breadcrumbs

Directions

  1. Preheat oven to 350F.
  2. Trim Brussels sprouts and cut into halves. Combine olive oil, salt and black pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Place on a nonstick baking sheet and roast 20 minutes, or until golden brown just on the edges.
  3. Meanwhile, cook bacon in a large skillet over medium heat. Remove bacon from pan and drain off fat. Crumble bacon.
  4. Return pan to stovetop. Add butter and cook 3 minutes over medium heat, stirring constantly until butter is browned. Add garlic and cook 1 minute. Add breadcrumbs and crumbled bacon. Stir to combine and remove from heat.
  5. Add roasted Brussels sprouts to the bacon mixture and toss to coat.

Whiskey Sour

The Bar

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice
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