Crispy Roasted Brussels Sprouts
This crispy brussels sprouts appetizer is a Lake Crescent Lodge Favorite. It is composed of local organic Washington Apples and Brussels Sprouts, locally-cured bacon lardons, and a flavorful maple cider reduction drizzled liberally over top.
Course: Appetizer
Cuisine: American
Servings: 4 People
Sauce Pan
Blender
Large Mixing Bowl
Sheet Tray
Washington Apple Butter
- 5 Washington Granny Smith Apples Peeled, Cored, and Wedged
- 2 Sticks Unsalted Butter
- 1/4 Cup Dark Brown Sugar
- 2 tsp Lemon Juice
- 2 tsp Fresh Ginger Peeled and Chopped
- 1/2 tsp Kosher Salt
Maple Cider Reduction
- 1 Cup Maple Syrup
- 1 Cup Apple Cider
- 1/2 Cup Your Favorite Bourbon
Bacon Lardons
- 2 Cups Sliced Bacon Julienned
Crispy Roasted Brussels Sprouts
- 2 Quarts Brussels Sprouts Quartered
- 1/4 Cup Canola Oil
- Kosher Salt & Pepper To Taste
- Non-Stick Spray To Coat Sheet
Washington Apple Butter
Place butter in sauce pan and let simmer on medium-low until golden-brown; add all other ingredients. Increase to medium heat and let simmer until 1/3 of the liquid has evaporated, stirring occasionally. Once reduced, place in a blender and blend on high until completely silky smooth, then continue pureeing for an additional minute. Store and chill immediately. Enjoy!
Crispy Roasted Brussels Sprouts
Preheat oven to 400 degrees (turn on convection feature in your oven if able). Toss quartered brussels sprouts in a mixing bowl with oil, salt, and pepper. Place ingredients on a greased sheet tray and roast for 20 minutes. After 20 minutes, check to see if sprouts are golden brown and crispy. If not, stir and bake more; checking every 5 minutes until desired texture. Plate and serve.