Brussel sprouts are delicious when paired with sweet local honey and quality thick-sliced bacon. Sweet and savory blend in this exciting spin on an old time favorite.
1/2 lb Thick Sliced Smoked Bacon
1.5 lbs Brussel Sprouts
1 TBSP Salt
1/2 Cup Vegetable Stock
2 TBSP Raw Local Honey
4 TBSP Butter
- Bring a large pot of water to a boil over medium-high heat.
- While water is heating up, cut Bacon into 1/2 inch pieces, and in a large skillet, render bacon on medium-low heat.
- Once the fat from the bacon is fully rendered (should be firm, but not brittle), remove pieces and place to drain on paper towels. Leave as much of the bacon fat as possible in the pan, as it will be used later in the recipe.
- Once water reaches a boil, add 1 TBSP of salt.
- After, add Brussel sprouts to boiling water and let boil until tender, about 10 minutes.
- During this time, prepare a large ice water bath using a large mixing bowl, ice and cold water.
- Once tender, strain Brussel sprouts into a colander and immediate place colander and Brussel sprouts into ice water bath to stop the cooking process.
- Leave for 5 minutes and strain Brussel sprouts again. Preheat broiler to high setting.
- Heat the pan with remaining bacon fat over medium heat.
- Once the pan is hot again, sauté the Brussel sprouts to gain some caramelization and color, about 2 minutes.
- Using a slotted spoon, remove Brussel sprouts and place in an oven safe casserole dish or in a cast iron pan. Season with salt and pepper.
- Keeping the heat on medium, deglaze the pan with vegetable stock.
- Immediately add butter and honey. Reduce until the consistency of a syrup.
- Pour sauce over Brussel sprouts and top with set aside bacon.
- Place under the broiler until the tops start to blacken, then remove immediately.
- Let cool for 5 minutes and serve.