Brussels Sprouts - Crème Crash Course

This week, we debuted our first YouTube video! (If you haven’t seen it yet, it’s linked below!) Featured was our first Crème Crash Course, this time over how you can make restaurant-style brussels sprouts from home. Yum! The recipe featured is listed below. If you make this dish, feel free to send us a picture, and we’ll featured you in our community section!

Happy cooking!



Restaurant-Style Brussels Sprouts


1 lb. Brussels sprouts

Olive oil

Kosher salt, to taste

Ground black pepper, to taste

2 Slices thick-cut bacon

1 Garlic clove, minced

1/4 Cup balsamic vinegar

1 tsp. Honey

1/2 tsp. Grey Poupon

Preheat oven to 400° F. Rinse and dry brussels sprouts, then slice ends off and cut in half if the sprouts are large. Place in a medium-sized bowl. Add olive oil just to coat, and then season with salt and pepper. Lay out on a sheet pan, and place in oven for 20-25 min., or until slightly browned and crisp.

For the sauce, dice the thick-cut bacon (easier if chilled) and place in a medium frying pan over medium heat until crisp. Add garlic and stir. Add balsamic vinegar and honey and simmer until reduced by about half. Stir in the Grey Poupon, and season with salt and pepper to taste. Stir until all elements are combined.

Once brussels sprouts are ready, place into a bowl and pour the sauce over them in small amounts, stirring with each addition, until the desired amount of coating is reached. Serve immediately. Enjoy!