# Chef Jason’s Charred Sprouts

American recipe from Chef Jason McKinney, about 50 minutes, serves about 8.

Halve the sprouts and get them cut-side down on a hot sheet pan with plenty of oil.

- Total time: about 50 minutes (estimated)
- Hands-on: about 35 minutes
- Serves: about 8
- Level: Easy
- Cuisine: American

## Ingredients

- 3 pounds brussels sprouts
- 3 ounces bacon
- 1 bunch sage
- ¼ cup canola oil
- ⅓ cup sherry vinegar
- ⅓ cup Dijon mustard
- truffle salt or flaky sea salt
- 6 ounces (2 jars) honey

## Method

1. Preheat your oven to 425F. Trim and halve the brussels sprouts, transferring the halved sprouts to a large bowl. Pick and chiffonade the sage.
2. Dice the bacon. Heat half of the canola oil in the large saute pan over medium heat. Add the bacon and saute. Add the remaining canola oil and continue cooking until browned and rendered. Turn off the heat and remove the bacon from the pan, reserving any remaining fat.
3. Toss the brussels sprouts in the reserved fat. Season with a Pinch of truffle salt or flaky sea salt and spread onto the foil-lined sheet tray. Transfer to your oven to bake until brown and crispy, about 15–20 minutes. Meanwhile, add the sherry vinegar, Dijon mustard, and honey to the saute pan. Turn the heat to medium-high and whisk until the liquid has reduced to a glaze.
4. Remove the brussels sprouts from the oven and transfer to a mixing bowl. Reheat the glaze over medium heat. Toss the sprouts with the glaze, sage, bacon, and a Pinch of truffle salt or flaky sea salt. Top with another sprinkle of truffle salt or flaky sea salt and transfer to a casserole in one even layer. Serve immediately, or cover with aluminum foil and store in your refrigerator, ready to reheat and enjoy tomorrow!
5. Reheating Instructions Preheat your oven to 400F. Bake the casserole, covered with aluminum foil, until warmed through, about 15 minutes

## Tools

- Cutting board
- Knife
- Large saute pan
- Casserole dish
- Wooden spoon
- Mixing bowl
- Aluminum foil-lined
- sheet tray
- Whisk

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chef-jasons-brussels-sprouts-with-bacon-dijon-sage
By Chef Jason McKinney. Free to cook; please link the page when you share it.