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Author Notes: With all the brussels sprouts critics out there, this one is great for converting the doubters. The subtle flavor of green tea is a great match for the gentle tone of honey; just as the sweetness of the brussels sprouts greatly complements the savory zing of turkey bacon (which is a healthier alternative). The red wine reduction adds a delicious and full finish to the dish. —Mariya
- 4 slices of turkey bacon
- 1 ounce olive oil
- 4 brussels sprouts (stem trimmed and cut in half)
- 2 teaspoons honey
- 2 ounces olive oil
- 1 cup green tea (steeped)
- 1/4 teaspoon cayenne pepper
- 1/2 cup red wine
- 2/3 cup chicken stock
- 1 tablespoon butter
- salt to taste
- pepper to taste
- parsley garnish
- Brown the turkey bacon in olive oil until just cooked, but not crispy; remove and reserve.
- Add brussels sprouts to the pan and cook on low heat; add honey, olive oil, half of the green tea, cayenne, salt, and pepper; cook until tender (approximately 15 min), adding more green tea as needed (do not let the pan completely dry out).
- Remove brussels sprouts and reserve.
- Deglaze the pan with red wine and reduce by half.
- Add the chicken stock to the pan and reduce by half.
- Turn the pan off and toss in the butter.
- Roll two halves if brussels sprouts in each bacon slice; top with pan sauce, garnish with parsley, and serve.
- This recipe was entered in the contest for Best Brussel Sprouts
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