This week on the Culinary CPR segment of Journeys into Quantum Food we look toward some of the first signs of spring, Brussels Sprouts!
This recipe presented by Chef Luca Paris:
- 1.5 lb. Brussels sprouts, cut in half
- 8 slices Thick Cut Slices of Bacon
- Tsp balsamic vinegar
- Salt & pepper
- Local Honey
Cut Brussels sprouts in half.
Cut bacon into 1” sections and cook in large sauté pan over medium to high heat until pieces are crispy. With a slotted spoon, set the pieces aside on a plate. Drain all but 3 T bacon fat.
Carefully arrange the Brussels sprouts flat side down in the pan. Cook just until tender, approximately 8-10 minutes. Add the balsamic vinegar for a minute to absorb Add the bacon pieces back in the pan and mix to evenly distribute. Season with salt and pepper. To finish the Brussels sprouts, lightly drizzle honey over the entire dish.
You can view Doc’s cooking videos here: Dr. Mike Cooks