About the Recipe
Ingredients
1 tablespoon olive oil
1 pound Brussels sprouts, cut in half through the core
Kosher salt and freshly ground black pepper, to taste
2 shallots, minced
2 tablespoons Dijon mustard
3 tablespoons pure maple syrup
1/2 teaspoon ground cumin
Drizzle of white wine
3 strips cooked crispy bacon
1/4 cup minced fresh chives
Preparation
1.Preheat the oven to 400°F.
2. Heat a large, ovenproof skillet over
medium-high heat, swirl in olive oil,
add the sliced brussels sprouts,
carefully turning the cut slices to
face down, add another swirl of oil
and season with salt and pepper.
3. Let sear for about 2 minutes and flip
to brown all sides.
4. Add the minced shallots and cook
until the shallots become a bit
translucent. Add Dijon mustard,
maple syrup, ground cumin and a
drizzle of white wine.
5. Stir all the ingredients well together.
6. Place in the preheated oven and
roast for 20 to 25 minutes.
7. To plate, top with cooked bacon bits
and freshly chopped chives.