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  • 1 Rating
Brett McKee
Recipe by Southern Living November 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Plunge sprouts into ice water to stop the cooking process; drain.

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  • Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.

  • Melt butter in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.

  • Brought to the table by chef Brett McKee of Eli's Table in Charleston, South Carolina.

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