Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 20

BACON-WRA PPED BRUSSELS

SPROUTS WITH MUSTARD SAUCE

MAKES 24

A tangy mustard sauce and a cane syrup glaze adds

complexity to these sweet and salty bite-size morsels.

BRUSSELS SPROUTS

12 slices bacon, halved crosswise

12 large Brussels sprouts, halved

lengthwise

½ teaspoon kosher salt

½ teaspoon ground black pepper

2 tablespoons vegetable oil

1. Preheat oven to 375°. Spray a large rimmed baking
   sheet with cooking spray.


2. For sprouts: Fold each piece of bacon in half
   lengthwise. Wrap one folded bacon piece around
   each Brussels sprout half, securing with a wooden
   pick. Sprinkle with salt and pepper.


3. In a large skillet, heat oil over medium heat. Place
   half of Brussels sprouts, flat side down, in skillet. Cook
   until browned, 2 to 3 minutes. Place on prepared pan.
   Repeat with remaining Brussels sprouts.
   4. Bake until tender, about 18 minutes.
   5. In a small bowl, whisk together cane syrup
   and vinegar; lightly brush over Brussels sprouts.
   6. For sauce: In a small bowl, whisk together
   all ingredients. Garnish with additional chives,
   if desired. Serve immediately with warm Brussels
   sprouts, or refrigerate for up to 1 week.

3 tablespoons cane syrup

2 teaspoons distilled

white vinegar

MUSTARD SAUCE

½ cup stone-ground

mustard

½ cup mayonnaise

2 tablespoons chopped fresh

chives, plus more for garnish

1 tablespoon distilled white

vinegar

¼ teaspoon ground black pepper

1⁄8 teaspoon kosher salt