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