brussel sprouts with bacon, goat cheese, and honey cider vinaigrette
brussel sprouts with bacon, goat cheese, and honey cider vinaigrette
i was trying to remember when brussel sprouts took the running leap from nobodies favorite to vegetable superstar featured in some fried variety with an aioli on every single menu. i can’t quite recall, but i’m guessing it was around the same time that cauliflower cinderella’d her way to becoming pizza, rice, and gnocchi and probably didn’t know how she got there either.
personally, i LOVE a brussel sprout, pretty much any way it’s going to be delivered. roasted until the out leaves are crispy and taste like popcorn, shredded into a salad , tossed into a quick, creamy pasta, or like the scenario we’ve got going on here: seared in bacon fat and tossed with honey and goat cheese and crackly pepper.
i mean.
a moment of silence would not be inappropriate here.
a few things before we get rolling:
- it’s listed in the notes, but use whatever kind of bacon you like best. i buy the no-nitrate, no-sugar kind because it makes me do less mental gymnastics about eating bacon which I don’t do toooo often
- the recipe doesn’t work and sort of misses the point if you skip the bacon, so, re: above
- you can totally make this paleo or dairy-free by skipping the goat cheese! it will still be so so delicious
- if you like your brussel sprouts extra crispy, let them sizzle a while longer
- the vinaigrette and honey drizzle really make this special, and incidentally, the vinaigrette is also a stellar salad dressing (I guess this recipe is sort of a warm salad? sure, sure.)
- this is a fantastic appetizer/side dish/quick lunch. if you want to serve it with a big meal, might i recommend this creamy potato soup , this fun pizza , or this super easy sheet pan chicken?
brussel sprouts with bacon, goat cheese, and honey cider vinaigrette
makes: 4-6 servings
prep time: 5 minutes
cook time: 20 minutes
1lb brussel sprouts, ends removed and sliced in half
4-5 slices of thick cut bacon, diced (I use no-sugar added bacon, but use what you like)
1tbsp honey (+ more to drizzle)
1tbsp dijon mustard
a big splash of apple cider vinegar
2tsp olive oil
pinch of salt
pinch of black pepper
1/4c crumbled goat cheese
sear the diced bacon over medium heat until crispy, about 5-6 minutes. remove the bacon and let rest on a paper towel-lined plate. using the same skillet (hint: you’re cooking the brussel sprouts in bacon fat!) saute the brussel sprouts for 10 or so minutes until crisped on both sides (this will vary depending on how crowded your pan is.)
meanwhile, whisk the honey, mustard, vinegar, oil, and spices until combined.
once the brussel sprouts get some golden, crispy browned bits on both sides, transfer to a serving dish. add the bacon, the vinaigrette, and goat cheese, stirring gently to combine. drizzle the sprouts with a little honey and give them a few turns of freshly cracked pepper to serve.