Recipe courtesy of Bryan Voltaggio and Michael Voltaggio
Print
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 pounds Brussels sprouts, halved
  • 8 ounces double-smoked bacon, cut into 1-inch pieces
  • 1 medium yellow onion, julienned
  • 2 tablespoons butter
  • 2 green apples, peeled and sliced
  • 3 fresh thyme sprigs
  • Freshly ground black pepper
  • Sherry-Dijon Vinaigrette, recipe follows
Sherry-Dijon Vinaigrette:
  • 8 1/2 ounces canola oil
  • 6 ounces extra-virgin olive oil
  • 3 1/2 ounces sherry vinegar
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Fill a large saucepan with water and bring to a boil. Salt the water so it tastes like seawater. Separately, create an ice bath by filling a large bowl or casserole dish with equal amounts of cold water and ice. You will "shock" or stop the cooking process with the ice bath. Add the Brussels sprouts to the boiling water. Cook until tender, but not too long or they will lose their bright green color, 2 to 3 minutes. Remove the sprouts from the water and shock them in the ice bath. Leave the Brussels sprouts in the ice bath until they are cool, then remove them from the ice bath and reserve for later use. In a large saute pan over medium-high heat, add the bacon pieces and cook until the fat renders and the bacon crisps, about 7 minutes. Add the onions to the pan and cook until softened, another 5 minutes. Add the butter, allow it to melt, and then add the apple slices and thyme sprigs. Toss to coat, cooking another minute or 2. Add the blanched Brussels sprouts. Season with salt and pepper, and cook until the sprouts are golden brown, another 8 to 10 minutes, stirring occasionally. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts.

Sherry-Dijon Vinaigrette:

Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. 

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Parmesan Crumb Coated Brussels Sprouts

Recipe courtesy of The Fabulous Beekman Boys

Caramelized Brussels Sprouts with Cranberries and Bacon

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Roasted Brussels Sprouts with Lemon, Pancetta and Parmesan

Recipe courtesy of Kelsey Nixon

Brussels Sprouts with Chestnuts, Pancetta and Parsley

Recipe courtesy of Nigella Lawson

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy of Michael Symon

Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter

Recipe courtesy of Bobby Flay

Slow Cooked Brussels Sprouts

Recipe courtesy of Dave Lieberman

On TV

So Much Pretty Food Here