• Servings: SERVES 6-8
  • 1 tablespoon olive oil
  • 3 pounds fresh Brussels sprouts, stems removed, cut into quarters
  • 1/4 cup finely brunoised bacon (a brunoise is a fine dice)
  • 1 shallot, brunoised
  • 1 clove garlic, brunoised
  • 1 bay leaf
  • 1 tablespoon chopped thyme
  • 1/2 cup good bourbon
  • 3 tablespoons chopped sultanas/golden raisins
  • 1 cup heavy cream
  • 1/2 cup brioche bread crumbs
  • 1 ½ tablespoons Kosher salt
  • ½ tablespoon black pepper
  1. • In a stainless steel or non-reactive pan on medium heat, sweat (slowly cook, without browning) the bacon in olive oil to lightly crisp and add the Brussels sprouts. Sweat for 3 minutes and add the shallots and garlic. Sweat for another 3 minutes and season with salt and pepper. Add the thyme and bourbon and simmer bourbon down for 3 minutes. Add the heavy cream and simmer for 4 minutes, stirring constantly to incorporate flavors.
  2. • Top the ingredients with breadcrumbs and bake for 15 minutes at 375 degrees. Serve hot.
  3. • Notes: We used store-bought brioche buns to make the crumbs. With the salt, we suggest starting with half that amount, then adding more to taste, especially as the saltiness of your mixture may vary with the type of bacon.)