Tasting Table scs

Enjoy this story from our archive, originally sent to SCS members on 11/21/2011.

Roasted Brussels Sprouts with Bacon

Make This Recipe From Katharine Marsh of The Breslin in New York

To make this brilliant side, sous chef Katharine Marsh of New York City's The Breslin Bar and Dining Room blanches then roasts Brussels sprouts before tossing them with sweet caramelized onions, bacon and sage. A finishing touch of lemon juice, olive oil, chile flakes and flaky sea salt deepens the flavors. Bright in color and deep in flavor, the dish is a wonderful addition to a holiday--or even a weeknight--table.

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