Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Recipe courtesy Voltaggio Brothers
Show: Williams-Sonoma Specials Episode: Voltaggios Take On: Thanksgiving

Photo: Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 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:
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Directions

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.
Add the canola oil, olive oil, vinegar and mustard to a blender and blend until fully incorporated. Season with salt and pepper. Yield: 2 cups.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on November 20, 2012

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    I never liked brussel sprouts until I tried this dish. It is amazing and I make it all the time. People who hate brussel sprouts love this dish. Thanks Voltaggio brothers for making me a convert!

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  • on January 19, 2012

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    Made this for Christmas 11'...took me awhile to put in the review. This stuff is wonderful!! I had family members who were completely against eating brussel sprouts and they looooved them! Making them again this weekend with some prime rib. Like the previous reviews, I agree...recipes are like road maps and you can play with the ingredients to fit your taste. I added more vinagar and mustard because that's what I prefer but each person is different...so go ahead and explore your options to fit you!

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  • on November 27, 2011

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    This dish was the biggest hit of our holiday dinner. I did use less bacon and less of the vinagrette than the recipe called for. I always make my vinagrettes with more vinegar than most recipes suggest. The flavors were fantastic and I will definite make it again.

    people found this review Helpful.
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