ROASTED BRUSSELS SPROUTS WITH BACON AND LEMON
This preparation of brussels sprouts is a fixture on our fall and winter dinner buffet. We use Broadbent's Smoke House Applewood Bacon, slicing it thickly off a slab. We sell out every time we make it.
- 1 pound brussels sprouts, trimmed on the bottom halved (reserve the green outer leaves which fall off during the trimming process)
- Sea salt
- 3 slices of thick applewood-smoked bacon
- 1 large lemon
- 2 Tbsp cold unsalted butter
- 1 Tbsp extra-virgin olive oil
- Freshly ground pepper
In a large stock pot, blanch the sprouts until bright and tender, about 2 minutes. Drain and spread them out on a baking sheet in a single layer. Sprinkle with salt generously.
Preheat oven to 450° F. Cut the bacon in 1/2-inch chunks. Cut the lemon in half lengthwise then in-half lengthwise again. Cut crosswise 1/4" thick. Cut the butter into 6-to 8 pats. Scatter the bacon over the brussels sprouts, then scatter the lemon and butter on top. Drizzle with the olive oil and grind a little pepper over all.
Roast on the oven's top rack until the sprouts are browned in spots, about 15 minutes. Using a metal spatula, turn the entire mixture over to help it cook evenly and return the sprouts to the oven until they are well browned, about 15 minutes longer. Toss left-over leaves in olive oil, salt and pepper and roast for 1-2 minutes. Use as garnish. Serve immediately.