I was chatting with a friend about holiday recipes the other day and she told me about a local restaurant, Bo-Beau, that makes crispy Brussels Sprouts with bacon, parmesan cheese and a port reduction. It sounded like a recipe my family would enjoy, so I gave it a shot and, wow, she was right. It’s pretty incredible!
For this recipe, keep in mind the Brussels sprouts have to be roasted for longer than you might be used to. When they turn golden to dark brown that’s when you know they are crispy enough.
Do you have to use port? No. But for the sake of properly testing this recipe I did use port and balsamic. I think you could substitute a pomegranate juice in its place (though I have not tried that). Here’s the picture of the port I used that I found at Whole Foods.
This dish takes Brussels sprouts to a new level and would go well with a Christmas roast, turkey or alongside other holiday vegetable dishes.
Here are some Christmas favorites you might enjoy!
Roast Beef Tenderloin
Breakfast Frittata (a great one to make when family or friends are in town)
Cranberry Kombucha Jello
Gingernsnaps
Chocolate Swiss Roll Cake
Turkey Roulade
Grain-Free Gingerbread Men
Lentil Soup with Swiss Chard and Sausage
Sugar Cookies
Serves 4
Ingredients
- 1 pound Brussels sprouts, ends trimmed and cut into quarters
- 1 tablespoon ghee or palm shortening
- 6 pieces pastured, thick-cut bacon, cut into 1-inch pieces
- 1/4 teaspoon Celtic sea salt
- 1/2 cup port
- 1/2 cup balsamic vinegar
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 400ºF and adjust the rack to the middle position. Line a baking sheet with parchment paper. Toss the Brussels sprouts, ghee, bacon and sea salt together and then spread out in an even layer on the baking sheet. Roast for 15 minutes, stir and then for another 15 minutes. Roast until the Brussels sprouts are a golden to dark brown and the bacon is crispy.
- While the Brussels sprouts are roasting, place the port and the balsamic vinegar in a medium sauce pan over low heat. Bring the mixture to a low simmer and continue to cook until reduced down to 1/2 cup, about 20-30 minutes.
- To serve, drizzle the reduction over the roasted Brussels sprouts and bacon and top with parmesan cheese.
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