I had told you that I would post my “recipe” for the best brussel sprouts ever and since I’ve been out of town all weekend, this is a good time to feature this wonderful side dish! (I personally hated them until about two years ago.) My husband and I were in Vegas and eating at PRIME steakhouse at Bellagio. On a whim, we ordered the brussel sprouts because we had seen them “popping up” on several fine dining restaurant menus and were intrigued. They were delicious! So I adapted and made up my own to simulate what PRIME had done. Here you are!! .
FRESH brussel sprouts at your grocery store (I buy about five to six large, seven to nine medium for each person.)
Extra Virgin Olive Oil (EVOO)
Sea salt and fresh ground black pepper
McCormick Montreal Steak seasoning
Fully cooked bacon
Wash and then cut off the hard end of each brussel sprout and then slice thinly lengthwise. In a large saute pan on medium heat, coat bottom of pan with EVOO. Tear fully cooked sliced bacon into small pieces (using a slice of bacon per person as a serving size) and throw in pan. Add pine nuts (approx. 1/4 cup). Lay brussel sprouts in pan placing as much of the surface area as you can on the bottom of the pan. Drizzle a little more EVOO over the top and add salt, pepper and Montreal Steak seasoning to your taste. Allow the sprouts to really roast on each side. (Takes about 15 minutes, stirring occasionally with spoon). When it’s ready, the sprouts will have lots of brown caramelized spots on them and the toasted pine nuts and bacon will give them an amazingly good flavor! My most recent addition to this recipe is to dip the sprouts in creamy horseradish so I’m working on a new adaptation to include a horseradish cream in the future! (FYI: PRIME restaurant actually used pistachio nuts and very thick cubed bacon in their rendition).
Below is the finished product on the left and how they look in the pan during the early cooking stages. They are delicious with steak!