Crispy Bacon Brussels with Walnut-Parm Crunch
"Thanksgiving is absolutely my favorite holiday," says Dylan Dreyer, TODAY co-host and weather anchor of Weekend TODAY. “I love to cook and there's no stressing over gift giving. It's all about gathering the family together to enjoy way too much food. And I love seeing green on the table. It reminds me of the season. And it's an added bonus when people say to me 'Everything you made was delicious.'"
Ingredients
For the brussels sprouts:
- 4 bacon slices
- 3 lb. (1.5 kg) brussels sprouts
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1 tsp. garlic powder
- Kosher salt and freshly ground pepper
For the walnut-Parm crunch:
- 1/4 cup (1/3 oz./10 g) panko
- 1/4 cup (1 oz./30 g) walnuts, coarsely chopped
- 2 Tbs. grated Parmesan cheese
- 1 1/2 tsp. extra-virgin olive oil
- Kosher salt
For the citrus-Dijon vinaigrette:
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 Tbs. sherry vinegar
- 1 Tbs. fresh lemon juice
- 2 tsp. honey
- 1 1/2 tsp. Dijon mustard
- Kosher salt
For serving:
- Grated lemon zest
- Grated Parmesan cheese
Directions
In a fry pan over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. When the bacon is cool enough to handle, transfer to a cutting board and coarsely chop.
To prepare the brussels sprouts, preheat an oven to 450°F (230°C). Line 2 baking sheets with aluminum foil and place in the oven while it is preheating.
Trim the ends of the brussels sprouts and cut into quarters, removing any discolored outer leaves. In a large bowl, toss together the brussels sprouts, olive oil, garlic powder, 1 tsp. salt and 1/2 tsp. pepper.
Carefully remove the hot baking sheets from the oven and add the brussels sprouts in a single layer; set the bowl aside. Transfer the sprouts to the oven and roast, stirring halfway through, until the sprouts are crispy, 20 to 30 minutes.
To prepare the walnut-Parm crunch, wipe out the bowl used for the sprouts with a paper towel. In the bowl, stir together the panko, walnuts, Parmesan, olive oil and 1/4 tsp. salt. Transfer the mixture to a baking sheet and set the bowl aside. Bake for 3 minutes, then stir and bake until lightly crisped, about 3 minutes more, checking frequently to make sure you don’t burn it.
To prepare the citrus-Dijon vinaigrette, in the same bowl used for the crunch, whisk together the olive oil, vinegar, lemon juice, honey, mustard and 1/4 tsp. salt.
To serve, add the warm brussels sprouts to the bowl with the vinaigrette and gently toss to combine. Transfer to a shallow serving dish and top with the chopped bacon and walnut-Parm crunch. Sprinkle lemon zest and Parmesan over the sprouts and serve immediately. Serves 8.
Recipe courtesy of Dylan Dreyer, TODAY Co-host and Weather Anchor of Weekend TODAY