This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style.
Smokey Brussel SproutsCourse: Sides
11⁄2 pounds Brussels sprouts
8 ounces thick-cut bacon, pancetta or uncured ham
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3⁄4 cup chicken stock
1⁄2 cup unsalted butter
1 tablespoon chopped sage
- Cut bacon into 1⁄2 inch slices or cubes. Sauté over medium heat 3 to 4 minutes or until fully cooked. Reserve.
- To cook Brussels sprouts, preheat oven to 350°F. Trim ends of Brussels sprouts and cut each in half. Toss with oil, salt and pepper. Place Brussels sprouts on a baking sheet in an even layer and roast about 20 minutes or until tender. Heat a large sauté pan over medium- heat high; brown bacon 2 minutes.
- Add roasted Brussels sprouts to pan. Add stock, butter and sage and simmer 3 to 5 minutes. Adjust seasoning to taste and serve.