Charred Brussels Sprouts

Serves 4-6 

Brussels sprouts’ sweet, nutty flavour plays beautifully with smoky, salty bacon and caramelized onion in a dish you can debut at Thanksgiving–and will want to make year-round.



2 lb
Brussels sprouts, washed, trimmed and halved lengthwise
2 tsp
3 strips 
Pusateri’s Bacon, cut in 1/4” pieces
2 tbsp
Perfect Taste Caramelized Onion
1 tbsp
Kozlik’s Dijon by Anton Mustard
1 tsp
Rosewood Estates Winery Wildflower Honey


Brussels Sprouts

  1. In a large pot bring 5 cups of water to a boil. Add salt and Brussels sprouts.
  2. Return to a boil and cook for 3 minutes. Drain and set aside.
  3. In a large skillet over medium-high heat, add bacon. Cook until crispy stirring regularly.
  4. Remove bacon from pan with a slotted spoon and let drain on paper towel. Reserve bacon fat in pan.
  5. Heat bacon fat over medium heat and add the Brussels sprouts. Cook until golden brown, stirring often.
  6. Return bacon and add caramelized onion, mustard and honey to incorporate.


Get creative with your Brussels sprouts… They’re also delightful roasted; shaved raw into a salad; made into kimchi; and even deep-fried.