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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

Equipment

  • Sauce Pan
  • Blender
  • Large Mixing Bowl
  • Sheet Tray

Ingredients

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

Instructions

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!

Maple Cider Reduction

  • Heat bourbon on medium heat in sauce pan and let reduce until the alcohol smell is gone; add syrup and cider. Let reduce by half. Store and chill.

Bacon Lardons

  • Place bacon in sauce pan and cook on medium-low heat; stirring frequently. Continue to cook until all fat is rendered and bacon is a deep golden-brown. Strain fat into bowl then reserve or discard; place on a paper towel to collect excess fat.

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.