Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard
Chef Christopher Koetke
Dean, Sun Valley Culinary Institute
Chef Koetke, dean at Sun Valley Culinary Institute, points out that Brussels sprouts are at their sweetest in late fall, making them the ideal vegetable to serve as a holiday side dish. He finds that the combination of different flavors in this recipe provide a perfect balance of savory, spicy, salty, smoky and sweet.
1 lb. Brussels sprouts
5 strips bacon, diced
4 oz. finely diced onion
2 tbsp. pure maple syrup
1 tbsp. whole-grain mustard
Salt and freshly ground black pepper, to taste
1. Cut ends off Brussels sprouts and remove any damaged leaves. Cut a small “x” in bottom core of each sprout.
2. In large saucepan, bring salted water to a boil. Add Brussels sprouts; boil just until tender. Drain Brussels sprouts and shock them in a bowl of ice water. Once cold, remove from water and cut each one in half through to core. Set aside.
3. In sauté pan over medium heat, cook bacon until well browned. Remove bacon from pan and set aside on paper towels. To drippings in pan, add onion. Cook about 5 minutes or until browned and tender.
4. Stir Brussels sprouts into onion mixture; cook until heated through. Stir in cooked bacon, maple syrup and mustard. Cook until syrup reduces slightly and coats Brussels sprouts. To serve, season to taste with salt and pepper.