Matty Matheson’s Brussels Sprouts With Bacon, Mint and Pistachio

Elevate humble Brussels sprouts with a sweet, hot umami-laden sauce. This caramelized Brussels sprouts salad from Matty Matheson is bold, spicy and unapologetic. The familiar comfort of roasted Brussels sprouts and bacon are hit with a fiery pepper caramel dressing that hits sharp, sweet and spicy all at once.

Raw shaved sprouts, pistachio and lime add crunch and freshness, turning a humble winter vegetable into a standout side dish that’s bold enough for a dinner party and just spicy enough to feel dangerous.

Before you start

•  Add the blended pepper mixture to the caramel in a slow, steady stream. The hot caramel in the pot will sputter and spurt, keep your eyes averted and proceed with caution.
• Stir the pickled pepper caramel occasionally while the Brussels sprouts are roasting to avoid it setting or crystallizing.

Matty Matheson's Brussels Sprouts With Bacon, Mint and Pistachio

Matty Matheson

The timeless and classic pairing of Brussels sprouts and bacon gets a glow up with a fiery pickled pepper caramel that hits all the right notes. Serve it alongside your favourite roast for an unforgettable dinner party.

Print Recipe Pin Recipe

Ingredients

• 1 red bell pepper stemmed
• 1 jalapeño pepper stemmed
• 1 Scotch bonnet pepper stemmed
• 2 Thai chilies stemmed
• 2 red serrano peppers stemmed
• ½ cup fish sauce
• 1 cup white vinegar
• 1 cup sugar
• 1 cup water
• 4 lb Brussels sprouts, half halved and half shaved
• Kosher salt and freshly cracked black pepper
• 4 oz bacon
• 1 cup pistachios toasted and chopped
• ½ bunch fresh mint finely chopped
• Zest and juice of 1 lime

Instructions

 

• Preheat oven to 450°F (230°C).
• In a blender, purée the red bell pepper, jalapeño, Scotch bonnet, Thai chilies, serranos, fish sauce and vinegar until smooth.
• While the peppers are blending, start your caramel. In a small pot over medium-low heat, combine the sugar and water and simmer, stirring consistently, until thickened and dark amber in colour. Stir in the blended pepper mixture. Turn off the heat and remove the pan, let it sit.
• On a baking sheet, toss halved Brussels sprouts and bacon in olive oil and season with salt and pepper. Roast until golden brown, 25 to 30 minutes. Let cool for 10 minutes. Cut the bacon into small pieces, about ¼ of an inch (5 mm).
• In a large bowl, combine the roasted Brussels sprouts and bacon with the pistachios. Gradually add the paper caramel sauce and toss well to coat.
• Plate the salad on a platter. Cover with the shaved Brussels sprouts, mint and lime zest and juice. Toss and serve.

Keyword bacon, brussels sprouts, caramel sauce, chili, jalapeno, lime, mint, pistachio, Roasted Vegetables, side dish, Weeknight Dinner

Serve this Brussels sprouts recipe with one of these delicious mains

Grilled T-Bone Steak with Chili and Coffee Dry Rub

How to grill the perfect T-Bone Steak? Use a dry rub. Ground coffee is the surprising ingredient in this amazing dry rub for steak. The richness of the coffee adds an intense mellow flavour.

Get the recipe

Sheet-Pan Parmesan-Crusted Chicken and Potatoes

Tender, dry-brined chicken halves are sprinkled with freshly-grated parmesan and then roasted alongside mini potatoes on a sheet-pan.

Get the recipe

Skillet Lemon Garlic Chicken

Not only is this an easy meal that pairs great with potatoes, rice or other sides of your choice, but it freezes well for up to 3 months.

Get the recipe

Jamie Oliver's Quick Crispy Duck

This succulent duck dish is about big flavor and texture, but minimum work. Plus, it’s on the table in only 20 minutes, making it a perfect midweek dinner for two.

Get the recipe

Best Barbecue Ribs

Using the spices when you precook the ribs makes the meat incredibly tender. Putting them on the grill over a flame brings out even more of the flavour and adds some nice caramelization, too.

Get the recipe

Exerpted from Matty Matheson: Soups, Salads, Sandwiches by Matty Matheson. Copyright © 2024 Matty Matheson. Photographs by Quentin Bacon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.