Chef: Tim Payne & Melissa Newell
- 4 cups Brussels sprouts, halved lengthwise
- ¼ cup shallots, cut into thin strips
- 3 tbsp. kosher salt
- 1 tbsp. fresh thyme, chopped
- 2 tbsp. olive oil
- Vinaigrette Ingredients:
- 1 cup diced bacon, raw
- ¼ cup balsamic vinegar
- ¼ cup Wake Up Dead Nitro
- ¼ cup olive oil
Bring two quarts of water to a boil with the salt. Add Brussels sprouts and cook until sprouts are lightly cooked through, but not soft. Remove Brussels sprouts from boiling water and “shock” in ice water. Place Brussels sprouts on paper towels to dry.
Preheat oven to 400 degrees.
In a mixing bowl, add Brussels sprouts, 2 tablespoons oil, shallots, and thyme. Mix to incorporate, and spread in a single layer in a baking sheet. Place in the oven and bake for 15 minutes. Check for browning. If brown, remove from oven, otherwise, keep in oven and continue baking until golden brown and delicious.
Saute bacon until crispy in pan over medium heat. With a slotted spoon, remove bacon and reserve bacon fat/oil. Place saute pan back on stove over medium heat and add stout and vinegar to deglaze pan. Simmer for two minutes.
Remove from heat and place liquid in food processor or blender. With the motor running, slowly add olive oil, as the liquid will be hot. Taste the vinaigrette and adjust for acidity and salt. If too acidic, add some of the reserved bacon fat. Add diced bacon to vinaigrette.
Place Brussels sprouts on serving plate. Drizzle half of the vinaigrette over the sprouts and reserve the remaining vinaigrette on the side.