- 4
Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and cut through the core into halves
- 3 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 1 tbsp minced shallot
- 2 tbsp freshly squeezed lemon juice; more to taste
- 1 1/2 tsp chopped fresh thyme
- 1 tsp lightly packed finely grated lemon zest
- 1/4 tsp Dijon mustard
- 4 slices bacon, cooked and diced
- 1/3 cup pecans,chopped and toasted
Preparation
Step 1
Position racks in the top and bottom thirds of the oven and heat the oven on convection to 425F. Line two rimmed baking sheets with parchment.
In a large Ziplock bag, toss the sprouts with the olive oil. Spread the sprouts out evenly on the two baking sheets, flat side down. Sprinkle with salt and pepper. Roast until the sprouts are tender, 16 to 18 minutes, stirring the sprouts once or twice during roasting (note that any loose leaves will be browning deeply; if they seem to be actually burning, turn down the heat a bit or just pick out the burned leaves).
While the sprouts cook, combine the butter and shallot in a small, heavy saucepan. Cook, stirring often, over medium heat until the butter is melted and the shallots are soft, about 2 minutes. Raise the heat to medium high and continue cooking, swirling the pan, until the milk solids in the butter turn golden brown and the butter smells very nutty (take care that none of the shallots burn), about 2 minutes. Whisk in the lemon juice, thyme, lemon zest, mustard and salt and pepper to taste. Keep warm until ready to dress the sprouts.
Slide the sprouts into a medium bowl, add the bacon, pecans and the vinaigrette and toss to coat. Season to taste with salt and pepper, or lemon and serve immediately.