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Brussels Sprouts with Balsamic Fig, Bacon and Radicchio

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Brussels Sprouts with Balsamic Fig, Bacon and Radicchio

We love Brussels Sprouts and our preferred way to cook them is by simply par boiling and then sautéeing them.  We've never been as satisfied with oven roasted recipes, so for this recipe we blanch the Brussels sprouts first keeping them bright and green and sauté them finished with a sweet balsamic fig glaze, radicchio and bacon.

Brussels Sprouts with Balsamic Fig, Bacon and Radicchio


1 lb Brussels Sprouts (15-20 count, stalks trimmed)
3 Tbsp Wozz! Balsamic Fig Mostarda
1 Tbsp Balsamic Vinegar
1 Tbsp Butter salted
1 tsp Rosemary - chopped/fresh
3 leaves Radicchio - torn
5 Bacon Rashers (retain two for garnish)


1. Preheat over to 350 F

2. Add two quarts of water and a teaspoon of salt to a suitable sized saucepan with a tight fitting lid.  Bring to a boil.

3. On a roasting tray lined with parchment paper, bake the bacon until crisp (20-30 minutes) Remove from the oven and drain bacon on paper towels.  Retain the bacon fat for later in the recipe.

4. Add the trimmed Brussels sprouts to the now boiling water and cook for 4-6 minutes. 

5. Refresh in a cold water bath to stop the cooking process.

6. Drain the now cold sprouts and cut them in half. Season with salt and pepper and a drizzle of olive oil and mix until evenly coated.

(Our sprouts in the photo were quite large, so we went the full 6 minutes.  Less is fine because we will still have a final cooking step of sautéing.

7. Take a thick bottomed frying pan and place on medium heat, add the saved bacon fat and once hot add your seasoned sprouts, flat side down.  Cook until nicely caramelized. About 3 minutes.

8. Add the butter and rosemary and sauté for a minute.  Add the Balsamic Fig Mostarda, balsamic vinegar, bacon and torn radicchio to the sprouts, tossing until all ingredients are well combined and the sprouts are evenly coated.

9. Transfer to a serving dish, crumble a little more crisp bacon over the top and serve.


Brussels Sprouts with Balsamic Fig Glaze, Bacon and Radicchio

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