Chef/Co-owner Beau Vestal, New Rivers, Providence
Here is a new take on a favorite Thanksgiving side dish! Enjoy for the holiday or with roast chicken, roasted sausages or pork loin.
Ingredients
- 3 ounces (2 slices) thick-cut bacon, cut into lardons
- 2 tablespoons neutral oil (such as safflower or mild olive oil)
- 3 pounds Brussels sprouts, washed, trimmed and halved
- 1 tablespoon garlic, sliced thin
- 2 tablespoons fresh rosemary, roughly chopped (or fresh sage or thyme)
- ½ cup apple cider
- 1 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- Finely grated zest and juice of 1 orange (I suggest using a Microplane grater)
- Kosher salt
- Freshly ground pepper
- ½ cup toasted pepitas
Preparation
Preheat oven to 350°F. In a large sauté pan, slowly render bacon until lightly browned and crispy. Remove bacon and drain on paper towels. Reserve bacon fat and add oil to the same pan and lightly brown Brussels sprouts, cut side down, with garlic and rosemary.
When all the sprouts are browned, remove from heat and add cider, cider vinegar, Dijon mustard and orange zest and juice and toss to coat evenly. Add the reserved bacon and toss to distribute. Transfer to an oven-safe roasting dish and bake for 12 to 15 minutes, until sprouts are lightly caramelized, tossing a few times during cooking. Remove from oven, season well with salt and pepper and top with pepitas to serve.
