Gastropub Brussels Sprouts

© Katherine Stetson

Inspired by a gastropub in Concord, New Hampshire. One big happy calorie! Be sure to prepare all the garnishes prior to cooking the Brussels Sprouts!

Four modest servings as a side dish, or enjoyed by many as an appetizer:

  • 1 pound Brussels Sprouts, young, firm and bright green, trimmed and halved, rinsed and dried
  • 4 slices thick-cut bacon
  • 1/3 cup raw walnut halves
  • ¼ cup (or more) Asiago cheese, coarsely grated or shaved
  • Olive oil
  • Peanut oil
  • Bacon fat
  • Lemon wedges
  • Smoked sea salt
  • Freshly ground pepper
  • Pinch of Cayenne pepper (optional)

Cook the bacon until crisp and drain on a paper towel. Crumble when cool. Reserve bacon fat.

Flash fry the walnuts in a small amount of peanut oil and some of the bacon fat. Drain on a paper towel and sprinkle with smoked sea salt. Chop to desired size.

Coarsely grate or shave as much Asiago as you think appropriate and wrap in waxed paper and store, until needed, in the refrigerator.

In a cast iron skillet, heat 2-3 tablespoons of peanut oil and 2-3 tablespoons of bacon fat until hot. Add the Brussels Sprouts and sauté rapidly, stirring and tossing, until caramelized. Remove the pan from the heat and cover with a lid until desired tenderness is achieved. Season with smoked sea salt and ground pepper.

Assemble the dish:

Tumble the warm Brussels Sprouts into a serving dish or dishes. Sprinkle on the bacon crumbs, shaved Asiago, and toasted walnuts. Drizzle with olive oil and serve lemon wedges on the side.

Copyright © Katherine Stetson, all rights reserved.