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Brussels Sprouts with Bacon Bread Crumbs
Serves 8
These are definitely not the Brussels sprouts you grew up avoiding. "Yes, Brussels
sprouts can be heavy," says Nancy, "but not if you treat them with a light hand. I sauté them
quickly, so they stay tender and green, toss them in a sherry vinaigrette, and top them with
crunchy, herby bacon bread crumbs. People can't stop eating them.
Ingredients
Bacon Bread Crumbs 2 or 3 slices white or whole-wheat sourdough bread 2 tablespoons extra virgin olive oil 2 cloves garlic, peeled but left whole 4 slices apple wood-smoked thick-cut bacon 2 scallions, including pale green tops, finely chopped 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh tarragon 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon finely chopped lemon zest 1 teaspoon freshly cracked black pepper Sherry Vinaigrette 1/2 cup sherry vinegar3 tablespoons chopped shallots 1 cup neutral oil such as canola or other vegetable oil Salt and freshly cracked black pepper Olive oil as needed 4 pounds small Brussels sprouts, halved lengthwise and tough outer leaves removed 2 teaspoons kosher salt Freshly cracked black pepper |
 Photos by Maren Caruso
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To make the bacon bread crumbs, preheat the oven to 325°F. Brush 1 side of each bread slice with the olive oil and place the slices, oil side up, on a rimmed baking sheet. Toast in the oven for 10 to 15 minutes, or until lightly browned. Remove from the oven, rub each slice with the garlic, and let cool completely. Break up the bread into pieces, place in a food processor, and process until finely ground, or chop it finely with a knife. You should have about 1 cup crumbs.
In a large skillet, cook the bacon over medium heat for a few minutes, or until cooked through but not crisp. Transfer the bacon to paper towels to drain. Set the skillet with the bacon drippings aside.
To make the sherry vinaigrette, in a large bowl, combine the vinegar and shallots. Slowly add the canola oil while whisking constantly. Whisk in salt and pepper to taste.
Add enough olive oil to the bacon fat in the skillet to coat the bottom of the pan, and place over medium heat. When the fat is hot, working in batches if necessary to avoid crowding, add the Brussels sprouts and season with the salt. Sauté for 3 to 5 minutes, or until the sprouts are nicely browned and tender but not mushy. If necessary, add a few tablespoons of water to the pan to ensure that they cook through.
Add the Brussels sprouts to the vinaigrette, season with pepper to taste, and toss to coat well. Transfer to a large platter and sprinkle the bread crumbs on top. Serve at room temperature.
