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
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Ingredients
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4
slices of turkey bacon
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1 ounce
olive oil
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4
brussels sprouts (stem trimmed and cut in half)
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2 teaspoons
honey
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2 ounces
olive oil
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1 cup
green tea (steeped)
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1/4 teaspoon
cayenne pepper
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1/2 cup
red wine
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2/3 cup
chicken stock
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1 tablespoon
butter
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salt
to taste
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pepper
to taste
-
parsley
garnish
Directions
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Brown the turkey bacon in olive oil until just cooked, but not crispy; remove and reserve.
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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).
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Remove brussels sprouts and reserve.
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Deglaze the pan with red wine and reduce by half.
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Add the chicken stock to the pan and reduce by half.
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Turn the pan off and toss in the butter.
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Roll two halves if brussels sprouts in each bacon slice; top with pan sauce, garnish with parsley, and serve.
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