Pan Seared Brussels Sprouts with Local Honey
This recipe by Chef Luca Paris was first presented on one of our podcasts, the Culinary CPR segment of Journeys into Quantum Food.
Brussels sprouts are a member of the Brassicaceae family of cruciferous vegetables and closely related to kale, cauliflower, broccoli, and mustard greens. Cruciferous vegetables contain a sulfur-containing phytochemical called glucosinolates When cooked they release sulfur, which is why when poorly prepared they can smell like a waft from Satan’s anus. However, when done correctly; they are delicious. Cooking breaks down the glucosinolates and these compounds have been studied for their anti-cancer effects. Brussels sprouts are also a great source of vitamin K, which is necessary for blood clotting and bone health; and they are a great source of fiber, necessary to maintain good gut health.
- 1.5 lb. Brussels sprouts, cut in half
- 8 slices Thick Cut Slices of Bacon
- 1 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 Tbs of 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.