Brussels Sprouts Recipe

Prepare vegetables and bacon

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half lengthwise so all are roughly uniform in size.

Heat a large skillet over medium heat. Add the bacon lardons and cook, stirring occasionally, until the fat renders and the bacon is crisp and golden, about 6–8 minutes.

Using a slotted spoon, transfer most of the crisped bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. (Reserve the drained bacon for finishing.)

Add 2 tablespoons olive oil to the skillet with the bacon fat and increase heat to medium-high. Add the halved Brussels sprouts cut-side down in a single layer. Let them sear undisturbed for 4–5 minutes until the cut sides are deeply golden-brown.

Toss or flip the sprouts, add minced shallot, season with 1 tsp kosher salt and 1 tsp black pepper, and continue to cook, stirring occasionally, until the sprouts are tender and browned all over, 5–7 more minutes.

Return the reserved crisp bacon to the pan. Pour 2 tablespoons dry sherry into the skillet to deglaze, scraping up browned bits with a wooden spoon; let the sherry reduce for 1–2 minutes until most of the liquid evaporates. Remove from heat and keep warm.

In a small bowl or jar combine 2 tsp Dijon mustard, 1 tbsp honey and 1.5 tbsp sherry vinegar. Whisk to combine.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing emulsifies and becomes glossy. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity to preference.

Reserve about 1 tablespoon of the vinaigrette to toss with the warm sprouts and most for serving.

In a small bowl mix 1/2 cup Greek yogurt with 2 tbsp chopped fresh dill, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Refrigerate until ready to serve.

Finely chop 2 tbsp combined fresh herbs (parsley and chives) for garnish and set aside.

Place the warm Brussels sprouts and bacon back on medium-low heat. Drizzle about 1 tablespoon of the Honey Dijon Vinaigrette over the pan and gently toss to coat, cooking 1 minute to marry flavors.

Transfer the dressed sprouts to a serving platter. Dollop or pipe the dill yogurt around or over the sprouts in small spoonfuls so each portion gets a bit of cool tang.

Scatter the reserved crisp bacon lardons on top, then finish with the chopped fresh herb garnish and an extra grind of black pepper. Serve warm.