Brussels Sprouts with Bacon and Caramelized Garlic
Persons
8
Ingredients
- • 16 good-sized Brussels sprouts
- • 6 strips thick-cut bacon, cut into ¼-inch pieces
- • 12 cloves garlic, cut into thin slices
- • ¾ cup onion, roughly diced
- • 3 tablespoons flour
- • 2+ cups canola oil for frying
Mustard Dill Sauce
- • 3 tablespoons Dijon mustard
- • 3 teaspoons white sugar
- • ¼ teaspoon white pepper
- • 2 tablespoons chopped fresh dill
- • 2 tablespoons white wine vinegar
- • ½ cup olive oil
- • 1 heaping teaspoon dry mustard powder
- • Salt and pepper to taste
Instructions
- Take the leaves off of the Brussels sprouts.
- This process is a little funky. The goal is to get as many leaves as possible. I use a paring knife and keep cutting into the core of the Brussels sprout and pulling off leaves. There comes a point where you are left with a core and that’s ok. Throw the small core into your pile of leaves for frying.
- In a sauté pan, brown the bacon. Set aside.
- In the same pan, drain off the most of the bacon fat, leaving a tablespoon or two. Add garlic and onion. Sauté under medium heat until nicely caramelized.
- Add the bacon back, mix, then set aside off of the heat.
- Put Brussels sprout leaves into a large plastic bag. Add flour and shake to roughly coat.
- In a large frying pan, heat the canola oil until it almost smokes.
- Separate Brussels sprout leaves into two batches. Fry each batch separately until the leaves begin to brown. Take them out of the frying pan and set them on a paper towel to drain off the excess oil.
- When both batches of Brussels sprout leaves have been fried and drained, place them on a cooking sheet lined with aluminum foil and set in the oven at 200° to be kept warm.
- Just before serving, combine Brussels sprout leaves with the garlic/onion/bacon mixture.
- Serve with Mustard Dill Sauce (see below).
Mustard Dill SauceCombine all the ingredients in the bowl of a food processor fitted with a metal blade.
- Process until it achieves the thickness of a thin mayonnaise.
- Put into a covered bowl and refrigerate for at least 2 hours.
- Note: Sauce can be made 2 days in advance.