Make the BO-Beau Brussels Sprouts Home Edition!
Yes, you read that right! As promised in our previous blog post, I will give you the best rendition of the BO-beau brussels sprouts recipe to make at home! The good news is you don’t need a deep fryer! This recipe uses easily accessible ingredients. We used pancetta at the restaurant, but this recipe uses thick-cut bacon for convenience. Pancetta and bacon are both cured pork belly; the main difference is that bacon is smoked. You can use them interchangeably without adjusting the quantity.
Yes, you read that right! As promised in our previous blog post, I will give you the best rendition of the BO-beau brussels sprouts recipe to make at home! The good news is you don’t need a deep fryer! This recipe uses easily accessible ingredients. We used pancetta at the restaurant, but this recipe uses thick-cut bacon for convenience. Pancetta and bacon are both cured pork belly; the main difference is that bacon is smoked. You can use them interchangeably without adjusting the quantity.
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1 cup balsamic vinegar
- 1 cup apple juice
- 1/2 tablespoon kosher salt
- 1 cup port wine
- 1 lb brussels sprouts or 2 quarts raw brussels spro
- 1 cup bacon thick cut or 3/4 lb raw bacon
- 1/4 lb parmesan cheese for shaving (optional)
- Carbohydrate 21.7105248933596 g
- Cholesterol 65.777580353504 mg
- Fat 37.5344910672017 g
- Fiber 0.137250001847744 g
- Protein 19.0390480888782 g
- Saturated Fat 14.3009252465452 g
- Serving Size 1 1 cups, 4 serving(s) (415g)
- Sodium 1421.75035917997 mg
- Sugar 21.5732748915118 g
- Trans Fat 3.46168935230136 g
- Calories 577 calories
Step-by-step
- Preheat your oven to 400 degrees.
- Make the balsamic port reduction: Combine 1 cup each of apple juice, port wine, and balsamic vinegar in a medium saucepan over medium-high heat. Simmer for about 40 minutes, or until thickened. (A larger pan will reduce faster.)
- Clean and trim the Brussels sprouts. Wash them, trim the ends, and cut them in half lengthwise. Place in a bowl.
- Toss the Brussels sprouts with 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper.
- Dice 1 cup of bacon into small pieces.
- Toss the bacon with the Brussels sprouts.
- Line a baking sheet with parchment paper. Spread the Brussels sprouts and bacon in a single layer on the baking sheet.
- Bake at 400 degrees for 20 minutes. Stir, spread out again, and bake for another 10 minutes.
- Increase the oven temperature to 450 degrees and bake for 5 more minutes.
- Toss with 1/4 cup of grated parmesan cheese. Season with salt and pepper to taste.
- Transfer to a serving bowl. Garnish with shaved parmesan and drizzle with the balsamic port reduction.
My Delicious Brussels Sprouts Adventure: A Home Cook's Triumph
For years, I’ve been captivated by the culinary artistry of high-end restaurants. The delicate balance of flavors, the innovative techniques, the sheer visual splendor – it all holds a certain magic. However, the reality is that most of us aren’t professional chefs with access to top-tier kitchens and specialized equipment. We’re home cooks, juggling busy schedules and the everyday realities of family life. Yet, that doesn’t mean we can’t experience the joy and satisfaction of creating truly delicious meals. Recently, I discovered a recipe that perfectly embodies this idea: a home-style adaptation of a restaurant favorite, the BO-Beau Brussels Sprouts. This recipe promised to deliver that restaurant-quality taste without the fuss of professional equipment.
The original recipe, as I understood it from the restaurant’s blog, relied on a deep fryer. This was quite a hurdle. I’m a fairly practical home cook – I don’t own a deep fryer. It’s just too bulky and not something I use often enough to justify the space it would occupy in my kitchen. So I was excited to see this adaptation! The key to success, it seemed, was a clever combination of roasting and a homemade balsamic port reduction. The reduction itself is a star in this show! It takes a bit of time to simmer and reduce – about 40 minutes – but it’s worth every minute. The sweet and tangy depth it adds is unparalleled. I discovered that the size of your saucepan makes a big difference in how quickly this happens. A larger saucepan is better because more surface area means faster evaporation!
Preparing the Brussels sprouts themselves was surprisingly straightforward. After a quick trim and wash (something I always do with all my vegetables), I halved them lengthwise. Then, the simple toss with olive oil, salt, and pepper was a breeze. I added the thick-cut bacon, which I diced into small squares. The size of the bacon is important: You want it to cook properly during the roasting process, so keeping the pieces uniform is key. Instead of a deep fryer, this recipe uses the oven to its full potential. The initial 20 minutes at 400 degrees is crucial to get the sprouts cooking through, and the increase in temperature towards the end ensures a beautiful crispiness without burning. I discovered that using a large baking sheet is key to achieving the best results. If the sprouts are too crowded, they'll steam instead of roast, and the delightful char and crispiness won’t develop.
The final touch – the parmesan cheese – ties it all together. I used a mix of freshly grated parmesan and some pre-grated cheese, simply for ease of use. The shaved parmesan added at the end, before drizzling that delicious balsamic port reduction, provided the perfect finishing touch. The whole process, from start to finish, including the reduction, took a little over an hour. But honestly, the result was more than worth the time and effort! The Brussels sprouts were perfectly roasted: tender inside, crispy outside, with an amazing blend of sweet and savory flavors.
This recipe is a testament to the idea that restaurant-quality food is attainable at home. It’s a simple, yet sophisticated dish that combines the best of both worlds. It’s a great way to impress your guests without needing a deep fryer! And most importantly, it reminded me that the most rewarding part of cooking isn't just about recreating fancy dishes, but about creating delicious, memorable meals that bring people together and fill my home with the warmth of a shared culinary experience.
Tips for Success:
- Don't overcrowd the baking sheet: Give the Brussels sprouts and bacon plenty of space to roast evenly.
- Use a good quality balsamic vinegar: This is what will make your reduction truly sing.
- Taste as you go: Adjust the seasoning to your liking.
- Serve immediately: The balsamic port reduction can get a little absorbed, so the best time to serve is while it is still nice and fresh!
