In this episode of On The Table, follow along with Chef Meredith as she makes restaurant-worthy, pan-seared Brussels Sprouts with a flavorful bacon and Dijon glaze — a fan-favorite that will earn a permanent spot on your weekly dinner table.
00:33 Starting with Pre-Prepped Brussels Sprouts
00:47 Blanching Your Brussels Sprouts
01:56 Transferring Blanched Brussels to Ice Bath
02:34 Adding Bacon to Pan for Frying
03:05 Removing and Draining Bacon
03:32 Cooking Brussels in Bacon Grease
04:12 Adding Remaining Ingredients to Pan
04:59 Seasoning Your Brussels Before Plating
Get the recipe: https://www.surlatable.com/sauteed-brussels-sprouts-with-bacon-and-walnuts/REC-514075.html?start=0
Shop the video:
SLT Classic 5-Plu SS Skillet, 12″: https://bit.ly/3vRQ3gw
Sur La Table Spider Skimmer: https://bit.ly/49judBp
Sur La Table Ratchet Mill (Gray): https://bit.ly/3vzQ0pB
Microplane Soft-Handle Zester Grater, 12″: https://bit.ly/3HL05mJ
Sur La Table Stainless Steel Fish Turner-Medium: https://bit.ly/48GYGsU
[Music] hello hello 1 2 3 4 1 2 3 4 hi everyone I’m Meredith Abbott culinary director for Sur La Table and welcome to on the table today I’ll be making a restaurant style Brussels Sprout this is just jam-packed with flavors worthy of any [Music] meal all right
Here’s the first step and this is the part that can be done a day or two in advance I’ve trimmed a whole bunch of Brussels sprouts make them like bite-sized if they’re really big cut them in half
Because later when we go to sauté them they’re going to get really crispy with that cut side so you could leave them whole if you wanted to but we’re going to blanch them and shock them
Blanching is a process of when you quickly cook something in a lot of water and you only cook it until it’s bright bright green and it’s still as nice and crisp and then to stop the cooking so it
Retains that color and that crispness we dunk it in a bunch of ice water before we blanch anything we also want to season our water we want it nice and seasoned because that’s going to impart some flavor into the Brussels sprouts great and now and go your Brussels sprouts be very careful I
Always like to pour or tip my ingredients in away from me so that if it splashes it’s not coming back and splashing my hands just make sure that everything is coated in the water you can see that
They almost immediately turned bright green but we’re going to let them cook for about 2 minutes or so just to start softening them slightly now this tool is probably one of the most genius tools in the kitchen it’s called a spider what makes it so special is this open kind of stainless netting
And it really makes it easy to strain ingredients instead of having to get your colander out okay so our Brussel sprouts have been cooking for a few minutes they’re really bright green they’re
A little tender so now I’m going to use the spider see how easily that drains now into a big bowl of ice water that’s called an ice bath this is going to stop that cooking process it’s going to lock in
That bright green color and that nice crisp tender texture and so these are just going to sit in this ice bath until they’re completely cool probably 3 or 4 minutes then I’m going to remove them from
This and just dry them really really well either on a towel or in a colander or on a paper towel lined plates the Brussels sprouts are now draining and so now it’s time to get on with the rest of
The recipe which we start by crisping some bacon so to a large non-stick skillet I’m going to just add some oil already I’m just going to warm that up a little bit and I’m going to add the bacon
In this is going to cook until the fat has all rendered and the little bits of the bacon are nice and crispy so for this recipe I really love using a stainless steel Skillet they’re nice and heavy
Especially this one in particular it has a five play which means there’s five layers of different materials like copper Aluminum and Stainless Steel sandwich together it’s going to distribute that heat really well all right so the bacon is really nice and crispy now I’m going to use fish spatula
Or you could use a slotted spoon to remove the bacon we want to drain off this fat but we’re going to finish cooking our Brussel sprouts in that Bacon Fat this is why we call it restaurant style they use a good amount of fat when they cook they season things really really well
And this is why it’s so good okay time for the Brussel sprout so I’m going to carefully add the Brussels sprouts into this hot bacon grease and I say carefully cuz we don’t want it to Splatter
And for the most impact with these Brussel sprouts flip over as many as you can and you’re going to let these cook for a couple minutes while that bottom of those brussels sprouts is getting really nice and golden and also infusing itself with the flavor of the bacon the Brussels sprouts are now
Ready to go and now I don’t want them to cook any longer so I’m going to turn the heat off and we’re ready to finish the dish now so this this is where the next layer of flavor comes from Dijon mustard
Cherry vinegar you can sub apple cider or red wine vinegar if you don’t have any Cherry vinegar the fresh thyme and some lemon zest look at that color smells amazing looks amazing tons of texture for the grand finale with the crunch the toasted walnuts and that crisped bacon right back in the
Pan give it another stir get make sure everything is nice and coated and now I’m going to taste just one of these Brussels sprout leaves M just needs a little bit of salt and a little bit of pepper get a little bit of everything in this bite
The bacon really gives it some nice salty smoke the Walnut has an amazing Crunch and the Brussel sprouts are beautifully caramelized this is a winner for sure enjoy