Kristen Douglass is a photgrapher, mother to three young children, and one of the best home chefs I know. Often inspired by a new ingredient or a favorite experience, Kristen loves to explore flavors and compositions with food for others to enjoy with her. Each month, she’ll be sharing one of her favorite whole food reicpes here with us. I hope you enjoy!
These brussel sprouts were inspired by a local restaurant in our hometown. The chef caramelized the honey, bacon, pickled red onions, and blue cheese. They were incredible, but on the day I wanted to try and recreate them at home, I didn’t have blue cheese or pickled onions. It was dinner time, and I had brussels, bacon, and a longing to eat those brussels again.
Enter dijon mustard, one of the most underappreciated condiments in my opinion. After trying this recipe, you might agree too. It offers just the right amount of tanginess to balance the other sweet and salty flavors.
I have never had to fight my kids off for vegetables until now. Our family of 5 devour 2lbs of these brussels during a meal. I love finding new ways to enjoy vegetables, and I hope you’re feeling inspired as well. Let me know how you like them!
THE BEST BRUSSEL SPROUTS serves 4
1lb Brussel Sprouts, halved or quartered depending on the size
4-6 Bacon Strips, chopped
Salt + Pepper
2 Tablespoons Maple Syrup or Honey
1 Tablespoon Dijon Mustard
- Preheat cast iron skillet on your grill, medium high. You can totally make these in your house, but they are so delicious on the grill.
- Once pan is preheated, add your bacon and start rendering the fat.
- When bacon is about half rendered, though not completely, add your brussels with salt and pepper. Toss well with bacon and fat.
- While brussel sprouts are cooking, mix maple syrup and mustard.
- When brussels are golden brown and in the last minute of cooking, pour your sauce over and toss in pan until covered.
- Eat! And Repeat.
Recipe and images by Kristen Douglass for Cloistered Away.