Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.
2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 (2-ounce) slice French bread baguette
3 tablespoons butter
How to Make It
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.
Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
I really really wanted to like this recipe, but it only proved one thing - I don't like Brussels sprouts. Seeing as it's my taste buds and not the recipe, I'm not going to give it a bad score. Just a warning to those out there who think this might be the dish that opens their eyes, hearts, and stomachs to Brussels sprouts - it's not THAT good.
Made to recipe except subsituted panko for fresh bread crumbs. (Magazine left off the step adding the bacon to the sauteed crumbs but I see they've corrected the online version.) Great side, served with CL's herb-roast chicken and rosemary-mashed sweet potatoes. Worthy of a holiday dinner & looked just like the picture.
I'm in the middle of making this recipe for company tonight and I just realized the recipe does not say what to do with the crumbled bacon. I assume it goes on top with the bread crumb mixture. Anyone have an answer? BTW, I'm going to use Panko Bread crumbs as I don't have a baguette on hand.
I would have given this recipe 5 stars but I didn't make it as written. I made it vegetarian. I omitted the bacon and used lemon infused olive oil instead and much less butter and breadcrumbs. The kids loved it. Will be on the TG menu.
My husband is the brussel sprouts fan in our house and he loved this recipe. And has asked that I put it in the "rotation" and make it often. I made this with the Ginger Soy chicken thighs with scallion rice and it was a great meal. We'll do this again.