Tasting Table Sous Chef Series by Williams-Sonoma
Exclusive Recipes from the Chefs behind the Chefs
Make This Recipe From Katharine Marsh
The Breslin, New York
ROASTED BRUSSELS SPROUTS WITH BACON,
CARAMELIZED ONIONS AND SAGE
To make this brilliant side, sous chef Katharine Marsh of New York City's The Breslin Bar and Dining Room blanches then roasts Brussels sprouts before tossing them with sweet caramelized onions, bacon and sage. A finishing touch of lemon juice, olive oil, chile flakes and flaky sea salt deepens the flavors. Bright in color and deep in flavor, the dish is a wonderful addition to a holiday--or even a weeknight--table.
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ROASTED BRUSSELS SPROUTS WITH BACON
Katharine Marsh, The Breslin, New York
Yield: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced (about 2 cups)
- Kosher salt
- 1 pound Brussels sprouts, tough outer leaves removed and trimmed
- 4 ounces slab bacon, cut into medium cubes (about ¼ cup)
- 5 fresh sage leaves, finely chopped
- 1 medium lemon
- Flaky sea salt (such as Maldon)
- Crushed red chile flakes
Directions
1. In a large skillet set over low heat, heat the olive oil. Add the onions, a large pinch of salt and cook, stirring occasionally, until the onions are sweet and caramelized, about 30 minutes. Remove from the heat and set aside.
2. In a large stockpot, blanch the Brussels sprouts in salted, boiling water until bright green and just tender, about 5 minutes. Remove the Brussels sprouts from the water and set aside to cool. Cut some of the larger Brussels sprouts in half but leave the smaller ones whole.
3. In a medium skillet set over medium heat, cook the bacon, stirring occasionally, until it is crisp on all sides, about 5 minutes. Pour off the excess fat, leaving about 1 tablespoon. Add the halved Brussels sprouts cut side down to the pan and cook without stirring over medium heat until the sprouts are tender and nicely caramelized. Add the remaining sprouts to the pan and cook until browned, about 5 minutes more. Stir in the caramelized onions and sage. Finish the dish with a few drops of freshly squeezed lemon juice, sea salt, chile flakes and a drizzle of olive oil, all to taste. Serve immediately.
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