Bacon Jam Brussels Sprouts

Inspired by The Peached Tortilla - Austin, TX

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Brussels sprouts usually get a mixed review from me. Sometimes I’ll come across an excellent presentation. Other times, I find they fall short as a vegetable for me. Most of the time, I find lack of caramelization to be the biggest mistake people can make, so be sure to turn your heat up. Otherwise, adding some bacon goodness never hurts in these situations.

Parts of this recipe were adapted by Eric Silverstein’s recipe over at the amazing Austin food truck turned restaurant, The Peached Tortilla. In his cookbook, Eric is quick to mention how much of a best seller these Bacon Jam Brussels Sprouts are at his restaurant. After making them yourself, you’ll quickly see why.

INGREDIENTS

BACON JAM (Makes ½ cup):

  • 1-2 TBS canola oil

  • ¼ yellow onion, roughly chopped

  • 2 whole garlic cloves, peeled

  • 6 oz thick cut bacon, chopped

  • ¼ maple syrup

BRUSSELS SPROUTS (serves 4 as a side):

  • ¼ cup olive oil

  • 1 ½ lbs Brussels sprouts

  • Salt and pepper to taste

ADDITIONAL NEEDS:

  • Parmesan cheese

  • Parsley

GO FOR IT

BACON JAM:

  1. In a saucepan or small skillet, heat oil over low heat, then sauté onion and garlic cloves until onion begins to soften (about 5 minutes)

  2. In a separate pan, add chopped bacon and cook over medium heat for 10 minutes while stirring constantly (you don’t want to crisp the bacon, only render the fat)

  3. Once most of the fat has rendered and turned to liquid, pour out all liquid, leaving bacon remains in pot, then add in softened onion and garlic and simmer over low heat for 40 minutes, stirring every 10 minutes

  4. Once cooked, puree all ingredients in a food processor, then mix in maple syrup

BRUSSELS SPROUTS:

  1. Cut ends off Brussels sprouts and quarter length wise

  2. Toss in olive oil, then spread out on a parchment paper lined baking pan, then sprinkle with salt and pepper

  3. Roast in 450° for 15 minutes (or until lightly charred and carmelized), then remove from heat

FINISHING STEPS:

  1. In a large bowl toss Brussels sprouts with 3 TBS of bacon jam, 2 TBS of freshly grated Parmesan cheese, and 2 TBS of chopped parsley

  2. Taste and season with salt and pepper if needed

  3. Serve and grate more Parmesan cheese on top if desired

NOTES:

Eric Silverstein provides a recipe for 2 cups of his bacon jam. It is really great stuff but I simply could not find a need for that much bacon jam in my apartment and thus scaled it back for my needs. Take what’s left over and add it on top of fries as they also do at The Peached Tortilla, or spread it over toast for a bacon jam breakfast feast.

I add a slightly greater proportion of maple syrup to balance out the strong bacon flavor. This was most likely needed because I chopped up whole bacon strips (which can be fatty) rather than bacon bits and ends as recommended by Eric. I simply couldn’t find bacon bits and ends at the store during this quarantine and thus needed to work with a substitute. If you end up doing the same, then be sure to get a thick cut and something more meaty than fatty if possible.

Eric also recommends deep frying your Brussels sprouts in 350° oil for 2 to 2 ½ minutes and lists roasting as an alternative. I chose to roast simply because I didn’t want to deal with the cleanup of deep frying for something as simple as Brussels sprouts. I can assure you that these taste phenomenal roasted but should you wish to do them exactly as they’re done at The Peached Tortilla, then go for it.