Brussels Sprouts with Bacon and Leeks

JWU College of Culinary Arts

10 servings

Serving Size
4 ounces (115 grams)

Recipe ID

US standard
Bacon, cut into ½-inch (1.27-centimeter) pieces
4 ounces
115 grams
Butter, whole
2 ounces
57 grams
Brussels sprouts, trimmed, halved
2 pounds
905 grams
Leeks, white part only, cut into ½-inch (1.27-centimeter) slices
2 each
2 each
3 ounces
90 milliliters
1 tablespoon
1 tablespoon
Caraway seed, toasted and crushed
½ teaspoon
½ teaspoon
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Mustard, dry
¼ teaspoon
¼ teaspoon
Apple cider vinegar
1 tablespoon
1 tablespoon
  1. Gather all the ingredients and equipment.
  2. In boiling salted water, lightly blanch brussels sprouts until al dente. Shock in iced water, drain and set aside.
  3. Heat a braising pan over low heat and render the bacon until crisp, stirring to separate completely as needed. Set bacon aside and add butter to the pan.
  4. Before service, heat fat in batches over medium heat, add the Brussels sprouts and leeks, sauté until caramelized. (Be careful not to burn the fat with too much heat). Add the water, sugar, caraway, salt and pepper. Toss to combine, cover, and steam until sprouts are al dente. Do not allow to dry out or lose their color. (See chef´s notes).
  5. Add the mustard and vinegar. Sauté, tossing, 1 minute more. Add the cooked bacon and toss again to blend.
  6. Serve immediately.