Caramelized Brussels Sprouts + Bacon

If you've never caramelized brussels sprouts, do it and you'll never go back. These leafy green bite-sized veggies are on all the trendy menus right now and always a stellar side item. Pancetta and bacon are the perfect match to sprouts and that's just what I did here with this recipe. I started by cooking a few pieces of thick cut bacon, sauteing chopped shallots in the bacon grease and cooking the brussels sprouts low and slow until they were nice and golden- all in my cast iron skillet! We love, love, LOVED these sprouts and I think you will, too. 

Caramelized Brussels Sprouts + Bacon

6 slices thick cut bacon, cooked until crisp and chopped 

1 large shallot, chopped

1 lb. brussels sprouts, trimmed and halved

In a cast iron skillet or large saute pan, line bacon up to cook and turn burner on medium. Cook the bacon until it is nice and crispy, flipping halfway through. Set on a plate with a paper town to let the grease drip and set aside to cool. Do not remove the bacon grease from the pan. Once the bacon is cooled, give the sliced a rough chop. 

Depending on how much bacon grease you have, remove a little (I ended up dumping about a tablespoon because I had a ton). On medium- high, saute the shallots until translucent, about 5 minutes. Add brussels sprouts and turn burner down to medium. Cook sprouts until they are nicely caramelized and golden, about 20 minutes. When they are done, season with salt and pepper and toss with chopped bacon.

Shaved Brussels Sprouts Salad + Andouille Sausage

We kicked off our salad challenge with spicy andouille sausage atop a bed of thinly shaved brussels sprouts. I love, love, love using brussels sprouts instead of lettuce. When they are thinly shaved they are so light and crisp! Trader Joe's sells bags of brussels sprouts that are already trimmed and shaved. I just buy whole sprouts and cut thinly with a knife or my mandolin. 

When all was plated and done, this is more of a warm salad, but on one of the coldest nights on record here in Charlotte, we didn't mind one bit! You could certainly leave the brussels sprouts raw, but quickly sauteing a bit of white wine to deglaze the pan from the sausage gives the sprouts a little something extra.

One down, eleven to go!

Shaved Brussels Sprouts Salad + Andouille Sausage
recipe adapted from Happily Wed, Happily Fed

3-4 links andouille sausage, sliced
1 lb. brussels sprouts, trimmed and shaved
1/2 yellow onion, sliced thin
quick pour of white wine
3 Tbsp. Pour Olive Blood Orange Olive Oil or olive oil
juice of 1/2 orange 
1 Tbsp. Pour Olive Vermont Maple Balsamic or 1 Tbsp. maple syrup
salt + pepper to season

In a heavy bottom pan (I used my French oven) on medium heat, heat 1 Tbsp. of olive oil. Add sausage and cook until browned. Set aside.

In the same pan, add onions and a quick pour of white wine to deglaze the pan and get all of the brown bits up. Saute onions for 2-3 minutes or until slightly soft. Add brussels sprouts and a tiny bit more wine and saute for another 2-3 minutes. Season with a little salt and pepper to taste. 

In a small bowl, whisk the remaining 2 Tbsp. of olive oil, juice of 1/2 of an orange and 1 Tbsp. of pure maple syrup. Toss with the brussels sprouts and onions and serve with Andouille on top!

Brussels Sprout-Leaf Salad

I love brussels sprouts! Now, I realize this puts me in the minority, but I'm more than okay with it. This recipe has been on my recipe radar for quite some time now and I finally made it! We ate this last night with The Barefoot Contessa's lemon chicken breast and all of the flavors married together so beautifully. If the brussels sprouts that made Mark a believer din't really do it for you, don't give up quite yet! I'm convinced that next to roasted, this is the second best way to eat the little fellas. The sprout leaves are so delicate and loaded with flavor. Arugula is the perfect green to pair with them and the endive gives the perfect amount of crisp. I added a teaspoon of dijon mustard to the dressing to give it a little more oomph. And when you make this, don't think twice about leaving out the roasted almonds. That crunchy, toasty bite is the best part!

Brussels Sprout-Leaf Salad

recipe from Giada DeLaurentiis

Dressing:

1/4 cup olive oil

1/4 cup fresh lemon juice (about one lemon)

1 tsp. dijon mustard

salt & pepper to taste

Salad:

1.5 lbs. brussels sprouts

2 cups baby arugula

1 head Belgian endive, cut into 1/2 inch pieces

1/3 cup toasted almonds, sliced or chopped

1/3 cup grated pecorino romano

Dressing- in a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper.

Salad- using a pairing knife, remove the outer leaves of the sprouts. Save the cores for another use. Bring a large saucepan of water to a boil. Place the brussels sprouts leaves in the water for 1 minute. Drain, then put in a bowl of ice water, then transfer to a colander to drain. Put the leaves, arugula, endive and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with cheese and serve.