With all the Brussel sprout recipes out there, this is by far the best one I've ever tried. The secret is in the sauce!
- 1 lbs. of Brussel Sprouts, halved
- 3 Tbsp. of Extra Virgin Olive Oil
- Salt and Pepper
- 4 slices of thick cut bacon, chopped
- 1/2 cup of honey
- 3 Tbsp of butter
- 3 Tbsp of Spicy Pickled Pink Onion Brine
- Goat cheese
- Toasted hazelnuts, chopped
- Spicy Pickled Pink Onions
- Finishing Salt
Preheat oven to 450 F
Toss the halved Brussel Sprouts in extra virgin olive oil, salt and pepper, place on baking sheet FACE DOWN. Top the Brussel sprouts with chopped bacon, and bake 25-30 minutes, or until dark crispy and crispy edges are formed.
(Bonus tip: the best way to create that dark crispy Brussel sprout edges is to place the baking sheet in the oven as it preheats. That way the caramelization of tasty Brussel sprouts starts immediately)
Right before the Brussel sprouts are finished, bring the honey to a boil in a small saucepan. Boil for about 1 minute.
Remove from heat, and stir in the butter, and the Spicy pickled pink onion brine, with a pinch of salt.
(Why it works: Agrodolce is an Italian condiment that comes from the word "agro" or sour, and "dolce" or sweet. The sweet and sour components of this sauce balance the bitterness of the Brussel sprouts perfectly.)
Remove Brussel sprouts from the oven and drizzle with the agrodolce sauce. Transfer the sprouts to a serving dish.
Garnish with goat cheese, toasted hazelnuts, spicy pickled pink onions, and finishing salt.