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bacon vin
Brussels Sprouts

30-35 minutes

INGREDIENTS

  • 1.5 Lbs Brussels Sprouts 

  • 1 Lb Bacon 

  • 1 Medium Onion

  • 1/4 Cup Bacon Fat

  • 1 Tbsp Mustard 

  • 1/2 Cup Brown Sugar

  • 2 Tsp Salt

  • 2 Tbsp Red Pepper Flakes 

  • 2 Black Pepper 

  • 2 Tbsp Garlic Puree (fresh garlic works too)

  • 2 Tsp Thyme

  • 2 Tsp Rosemary 

  • 2 Tsp Parsley  (or sub 1.5 tbsp of  dried herb mix)

  • 1/4 cup Sherry Vin

  • 3/4 cup Canola Oil

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Disclaimer!

 

Please READ THE DISCLAIMER before getting to the recipe:


I am a professional chef who knows how to fry food in my house without hurting myself or causing a fire. I prefer deep frying these brussels, but air frying will work for chefs of all experience levels. DON’T BE A HERO. Sometimes deep frying isn’t for you, and that's okay.

 

Thank You
-Management 

Bacon Vin Brussels sprouts

Bacon Vin

  1. Cut your bacon into quarter-inch pieces and fry until cooked to the desired doneness.

  2. Strain bacon from the grease, and set both aside in different bowls

  3. Add brown sugar, spices, garlic puree (or fresh garlic if using), and sherry vin in a bowl. Mix this and drizzle in bacon fat and oil.

  4. When finished, add 1/2 b bacon back in. 

Brussels Sprouts

  1. Peel the outer layers of your brussels and set them in a bowl, then cut off the end of your Brussels and slice in half.

  2. Grab your onion and slice it into thin strips.

Deep Fry Method

  1. Fill a deep pan with about 2 inches of oil and heat to 300 degrees.

  2. Once heated, add your Brussels sprouts in batches. Remember, Brussels contains a decent amount of water, which will pop in the oil; mixing the water with the oil will also cause the oil to rise. We do this in batches for safety!

  3. Cook each Brussels batch for approx 3 -4 min.

  4. Fry onion strips for 2-3 min to soften

Air Fry Method

  1. Toss with oil and air fry for 15 min at 375 degrees, shaking halfway through.

  2. Add in onion for the last 5 min 

  3. Drain your sprouts and onions

  4. Add your Bacon Vin to your sprouts and garnish with the last half of the Brussels.

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CHEF MARY LOU SAYS:

Remember, fellow food enthusiasts, the world of culinary exploration knows no bounds. With a curious mind and a pinch of scientific spirit, we can uncover new dimensions of flavor that dance on our palates and broaden our gastronomic horizons. Until our next adventure, stay hungry and savor the delightful mysteries of food! 

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