Brussel Sprouts with Bacons Dijon and Sage
Cook Time 🍳
This is the best Thanksgiving side! Chef Jason will share the recipe for the most delicious Brussels Sprouts.
3 lbs Brussels sprouts ❄
2 ½ oz Dijon mustard ❄
2 ½ oz Sherry vinegar ❄
2 oz Canola oil
1 bunch Sage ❄
3 oz Bacon ❄
6 oz Brown Butter Truffle Honey
Balinese Truffle Salt
Large saute pan
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Preheat the oven to 425F.
Cut the Brussels sprouts in half.
Dice the bacon.
Pick and chiffonade the sage.
HOW TO COOK 🍳
Heat the canola oil in the large sauté pan over medium heat and add the bacon. Sauté the bacon until rendered and browned.
Remove the bacon from the pan and save all cooking fat.
Toss the Brussels sprouts in the reserved cooking fat and season with a touch of Balinese Truffle Salt.
Place the Brussels sprouts onto the sheet tray lined with aluminum foil in the oven and cook for 15-20 minutes or until brown and crispy.
While the Brussels are cooking, add the sherry vinegar, Dijon mustard, and Brown Butter Truffle Honey to the saute pan and cook to a glaze.
Once the Brussels sprouts are cooked, toss them in the glaze with some sage and Balinese Truffle Salt. Transfer the Brussels into the casserole.
Finish the top of the casserole with a little sage and another sprinkle of Balinese Truffle Salt.
Cover with aluminum foil and have ready to reheat and enjoy tomorrow!