- Difficulty 3
- Prep Time 20 min
- Cook Time 25 min
- Serves 4
These brussels sprouts are blanched and then browned with bacon (or pancetta if you’re feeling fancy) until tender-crisp. Then a mix of pilsner, Dijon mustard, maple syrup and lemon adds a fresh taste and tangy zip. They’re way more fun than your typical holiday sprouts.
- 450 g brussels sprouts, trimmed and halved (leave small ones whole, if desired)
- 1/2 cup (125 mL) pilsner
- 2 tsp (10 mL) maple syrup
- 1/2 tsp (2.5 mL) Dijon mustard
- 90 g thick-cut bacon or pancetta, diced in 1/4-inch pieces
- 1 clove garlic, thinly sliced
- 1/2 tsp (2.5 mL) salt (approx)
- Pinch pepper (approx)
- 1-1/2 tsp (7.5 mL) lemon juice (approx)
- 1. Bring a large pot of water to a boil. Add brussels sprouts and cook until bright green and starting to soften, 2 to 3 minutes.
- 2. Meanwhile, fill a large bowl halfway with cold water and add enough ice to chill. Set aside. Drain brussels sprouts and immediately transfer to ice water to stop cooking process; let stand until chilled. Drain and set aside until well drained. (You can blanch, chill and drain brussels sprouts up to 1 day ahead; transfer well-drained sprouts to an airtight container and refrigerate until ready to use.)
- 3. In a small bowl, stir together pilsner, maple syrup and mustard. Set aside.
- 4. In a large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 5 minutes. Add brussels sprouts and stir to coat; spread out in a single layer and cook, stirring occasionally, until golden brown around edges, about 5 minutes.
- 5. Stir in garlic and cook until light golden and fragrant, about 1 minute. Pour in pilsner mixture and scrape up any browned bits from bottom of pan. Add 1/2 tsp (2.5 mL) salt and pinch pepper. Bring to a simmer and cook, stirring occasionally, until no liquid remains and brussels sprouts are tender-crisp, about 5 minutes.
- 6. Remove from heat and stir in 1-1/2 tsp (7.5 mL) lemon juice. Taste and add more salt, pepper and/or lemon juice, if desired, before serving.
- Pilsner Brussels Sprouts with Bacon and Chestnuts: Vacuum-sealed chestnuts are easy and cheap to find around the holiday season. Cut them in half and add them during the final few minutes of cooking. Toasted pecans also make a great addition to brussels sprouts; just toast them ahead of time and add in the last couple of minutes of cooking.