Brussels sprouts have made a huge comeback in recent years, especially on restaurant menus. The leafy vegetables are a favorite among contemporary chefs, thanks to their pleasantly bitter taste and nutritional punch.
Check out all the other amazing chefs who’ve shared their personal recipes as part of the Sous Chef Series.
In the latest addition of our Sous Chef Series, Katharine Marsh, sous chef at New York City’s popular Breslin Bar and Dining Room, creates a brilliant seasonal side dish. She blanches and roasts the brussels sprouts, then tosses 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 — perfect for a holiday or weeknight meal.
Watch the video and see how easy it is to prepare this dish.