Ingredients
4 strips Bacon
1 pound Brussels Sprouts
2 cloves Minced Garlic
1 teaspoon Salt
1/3 cup Fig Infused Balsamic Vinegar
1/3 cup Honey
1 tablespoon Lemon Zest
1 tablespoon Minced Parsley
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Real aged balsamic — drops finish cheese, strawberries, gelato
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Achievable elevated desserts — laminated doughs, cakes, custards
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Real aged balsamic — drops finish cheese, strawberries, gelato
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat oven to 450 degrees. Cut bacon strips into small pieces and fry in a large cast iron skillet on medium heat until brown and well rendered. While bacon is cooking clean and halve a pound of Brussels Sprouts. After bacon is finished cooking, remove the bacon pieces from the pan and reserve them in a small bowl leaving the drippings in the skillet. Place sprouts cut side down in the oil in a single layer. Roast in the oven for 20-25 minutes or until he sprouts are browned with crispy edges and slightly charred. While the sprouts are roasting, mix balsamic, and honey together and reduce slightly. (Not too thick.) Add bacon pieces to sauce toward the end. Remove sprouts from oven and plate. Drizzle the balsamic glaze over the top and then sprinkle with lemon zest and parsley. Serve immediately.