Geoffrey Zakarian’s Charred Brussels Sprouts with Bacon and Maple | The Kitchen | Food Network

Geoffrey fries his sprouts in bacon fat before finishing them in the oven and tossing them in maple, mustard, chives and bacon!
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Charred Brussels Sprouts with Bacon and Maple
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 4 servings

Ingredients

6 strips bacon
1 pound Brussels sprouts, cut in half through the core
Kosher salt and freshly ground black pepper
2 shallots, minced
1/2 teaspoon ground cumin
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1/4 cup minced fresh chives

Directions

Preheat the oven to 425 degrees F.

Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.

Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.

Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.

Chop the bacon and sprinkle on top.

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Geoffrey Zakarian’s Charred Brussels Sprouts with Bacon and Maple | The Kitchen | Food Network