04 October 2011

Seasonal Recipe: Pan-Roasted Brussels Sprouts

Brussels awaiting their bacon

Pan-Roasted Brussels Sprouts

Recipe by: Hank Sawtelle, Chef Instructor, International Culinary School at the Art Institute of Portland

Serves 4 as a side dish


6 oz. bacon strips, cut into ½-inch pieces
1 pound brussels sprouts, cut in half through the stem
½ teaspoon kosher salt
3 tablespoons unsalted butter
2 teaspoons cider vinegar


1. In a cast-iron skillet or heavy saute pan, cook the bacon over medium low heat until the pieces are crisp. Remove them with a slotted spoon ad reserve; leave the fat in the pan.

2. Place sprouts, cut side down, in pan and sprinkle with salt. Increase heat to high and cook until the sprouts begin to brown, about two minutes.. Reduce heat to medium and cook until sprouts are tender but still bright green 7-10 minutes, stirring gently or shaking pan every minute or so to ensure sprouts cook evenly.

3. Add butter and reserved bacon to pan and stir until butter is melted. Add vinegar and stir to combine. Taste and adjust seasoning with salt if necessary. Serve hot.