Last Updated on October 3, 2024
If you think brussels sprouts aren’t your thing, this recipe is about to change your mind. Crispy on the outside, tender on the inside, these roasted brussels sprouts are tossed in bacon fat and seasoned with Balinese Truffle Salt for an indulgent twist. Add a rich glaze made from brown butter truffle honey and sherry vinegar, along with crispy bacon and fresh sage, and you’ve got a side dish that’s guaranteed to steal the spotlight at any meal. Plus, it’s easy to make ahead and reheat, perfect for busy weeknights or holiday gatherings.
Chef Jason’s Brussels Sprouts
This brussels sprouts recipe takes a classic veggie and makes it irresistible with the addition of crispy bacon, a rich brown butter truffle honey glaze, and a touch of sage. Tossed in bacon fat and baked to perfection, these sprouts are a delicious balance of sweet, savory, and crispy. Whether you're serving them fresh out of the oven or reheating leftovers, they're sure to be a hit.
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Servings: 4
Ingredients
- 3 pounds brussels sprouts
- 3 ounces bacon
- 1 bunch sage
- ¼ cup canola oil
- ⅓ cup sherry vinegar
- ⅓ cup Dijon mustard
- Balinese Truffle Salt
- 6 ounces 2 jars Brown Butter Truffle Honey
Instructions
Prep
- Preheat your oven to 425F.
- Trim and halve the brussels sprouts, transferring the halved sprouts to a large bowl.
- Pick and chiffonade the sage.
- Dice the bacon.
How to Cook
- Heat half of the canola oil in the large saute pan over medium heat. Add the bacon and saute. Add the remaining canola oil and continue cooking until browned and rendered.
- Turn off the heat and remove the bacon from the pan, reserving any remaining fat.
- Toss the brussels sprouts in the reserved fat.
- Season with a pinch of Balinese Truffle Salt and spread onto the foil-lined sheet tray. Transfer to your oven to bake until brown and crispy, about 15-20 minutes.
- Meanwhile, add the sherry vinegar, Dijon mustard, and Brown Butter Truffle Honey to the saute pan. Turn the heat to medium-high and whisk until the liquid has reduced to a glaze.
- Remove the brussels sprouts from the oven and transfer to a mixing bowl. Reheat the glaze over medium heat. Toss the sprouts with the glaze, sage, bacon, and a pinch of Balinese Truffle Salt.
- Top with another sprinkle of Balinese Truffle Salt and transfer to a casserole in one even layer.
- Serve immediately, or cover with aluminum foil and store in your refrigerator, ready to reheat and enjoy tomorrow!
Reheating Instructions
- Preheat your oven to 400F.
- Bake the casserole, covered with aluminum foil, until warmed through, about 15 minutes
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