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Caramelized Brussels Sprouts with Bacon & Banyuls Vinaigrette

The Dining Room's chef has concocted a delectable dish.  These Brussels Sprouts are sure to be the perfect side for your holiday meal.

Preparation Time: 0:30
Cooking Time: 0:00
This Recipe Pairs With:


  • Brussels Sprouts Ingredients
  • 1 pound Brussels sprouts
  • 1/2 cup bacon fat
  • 1 tablespoon shallots (minced)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons butter
  • 1 cup chicken stock
  • Bacon & Banyuls Vinaigrette Ingredients
  • 1 cup bacon (cubed and then rendered)
  • 2 tablespoons shallot (minced)
  • 1 tablespoon garlic (minced)
  • 1/2 cup banyuls vinegar
  • 2 ounces lemon juice
  • oil to emulsify

Preparation Instructions

  • Brussels Sprouts Grease the bottom of a large pot with the bacon fat, halve the Brussels sprouts and place the Brussels sprouts face down. Cook on medium heat until the Brussels sprouts are caramelized, then stir them and add in garlic and shallots. Discard leaves that have fallen off of the Brussels sprouts. Cook the garlic and shallots for 2 minutes, then add in the chicken stock and butter. Season with Salt and Pepper.
  • Vinaigrette Add all ingredients into a blender except for the bacon, and puree. Slowly drizzle the oil into the blender until the vinaigrette becomes thick and emulsified. Take the bacon and fold into the finished vinaigrette.
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