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
30 Comments
2:15 Puts pan in oven on top rack
2:25 Removes pan from oven on bottom rack
Burn the witch!
13:43 I love that. Do you love me? 😍💋 💝💖❤️
I cannot wait to make this I am salivating watching this video
My aunt made Brussel sprouts burned in butter! Omg delish! Never thought of using bacon. Thanks
WHY do people keep ‘charring’ brussel sprouts when it just brings out bitterness in them?! I’ve enjoyed them steamed or quick-boiled my whole life. Often with butter or brown butter. Seems a shame to make them bitter.
Wow, it even changed the colour of the pan! 😬
You put it in the stove in the top rack and when you took them out they were on the middle rack. ????????
Follow my channel guys 🙂 thank yall and have an awesome day
It's BrusselS sprouts, people! They are from BrusselS.
Thanks to all the comments for the grammatical giggle, lol!
😁✌🖖👌👍😎
💛
He used to come to c his kid at tennis club in bx …always stuck up.keep big ny times in front of his face ..us the small ones .probly a demorcrat
Is he single
Love love my brussel sprouts…
Alton Brown has almost this same recipe in his book from 2016, just minus the chives and shallots. Wonder if Geoffrey copied or if this is just a common foodie way to prepare Brussels sprouts?
Geoffrey : tell me that doesn't look miraculous.
Me: that looks god damn burnt
Where do you find shallots??
Anyone else notice this kitchen is very "him"? Sometimes you see chefs in a kitchen and it doesn't match their personality but this one matches him perfectly.
🤩😋😋😋😋
This recipe is insane! The first time I tried it I ate the whole thing I loved them so much. That kitchen is everything! Thanks for the delicious recipe😁
He’s much more pleasant to watch in this setting than when he’s forced to answer the dumb questions the writers give his co hosts on the kitchen.
)
They went in the oven in the blue pan, came out in the grey pan. Hmmm
So delicious, tastes phenomenal..
These are literally the best Brussels I have ever eaten! Thanks for this wonderful recipe! will be a staple now for sure!
I can't wait to try this! Thx for sharing ur tips & recipes Geoffrey 😊
I don't understand, in the recipe, why you preheat the oven to 425, do nothing with it, and then turn it up to 450?
Can you do this with Stainless Steel pan instead of Cast Iron Pan
Is it just me or is the oven installed quite high?
YUMMY