Okay people….I know this may sound crazy, but I think brussel sprouts my officially be my favourite vegetable! A few weeks ago, I went out to Original Joe’s for dinner with friends. I ordered their brussel sprouts and was blown away by the flavour of this dish. When cooked properly, I like brussel sprouts, but I can’t honestly imagine anyone not absolutely loving them after tasting this recipe. Of course, I went home and searched for a copy cat, but couldn’t find one. Luckily I had taken a photo of the description on the menu, so had something to work from. I looked up recipes containing similar ingredients and after combining several different recipes….I think I came up with something pretty awesome. I won’t go so far as to say that I nailed the “copy cat”, but the flavours are spectacular and if you like the Originals Joe’s version….I think you’ll love this recipe too. Now don’t be scared of the steps, as there are several. The best part is that you really don’t need much more to make it a meal as there is already protein in it. We had them last night with some breaded fish and were left feeling very full….probably because the brussel sprouts are so good, I couldn’t stop eating them.

Roasted Brussel Sprouts with Warm Honey Glaze, Candied Bacon & Cilantro-Lime Crema

That title really says it all!! I know there are several steps, but some of the steps can be done at the same time like juicing and zesting the limes and chopping the cilantro. Also, both the Candied Bacon and Cilantro-Lime Crema can be made ahead of time. If you do them first, it is really just the prepping the brussel sprouts and making the glaze.

1. Candied Bacon

• 6 slices of bacon
• 1/4 cup brown sugar
• 1/8 tsp. cinnamon

I make my bacon first….even the day before. Preheat oven to 450 degrees. Line a baking sheet with foil and add cooking spray. Stir sugar and cinnamon together. Dip bacon in the sugar mixture to coat. Place bacon on foil lined sheet. Sprinkle any remaining sugar on top. Cook in hot oven for 6 to 10 minutes. Check every minute or so once it hits the 6 minute mark. Remove from oven. Let cool and chop into small pieces.

2. Cilantro-Lime Crema

Mix all of the ingredients in a small bowl and place in the refrigerator until ready to serve. This can be made ahead.

• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped fresh cilantro (*chop enough for step 4 as well)
• 1/4 cup mayo
• 3/4 cup sour cream
• juice from one lime (about 2 T) (*Juice/zest enough for step 4 as well)
• 1 tsp of lime zest (grated rind)
• 1/4 tsp salt
• 1 clove minced garlic (or 1/2 tsp garlic puree).

3. Roasted Brussel Sprouts

• 1 1/2 to 2 lbs. of brussel sprouts, trimmed, halved and washed
• 1/4 olive oil
• 1/2 tsp. salt
• freshly ground black pepper

Place a rimmed baking sheet on the bottom rack of oven (I often line mine with foil for easy clean-up). Preheat the oven to 450 degrees. You want the pan to get nice and hot so that brussel sprouts will sizzle when you place them on top.

Toss the brussel sprouts and oil in a large bowl. Once they are coated in oil, season with salt and pepper. Carefully remove the baking sheet from the oven and dump the brussel spouts on the pan and quickly arrange cut side down (you can use tongs, but I just use clean hands). Roast on the bottom rack until softened and deeply browned …about 20-25 minutes. Do not overcook.

4. Honey-Lime Glaze and Toppings

• 1/4 cup of honey
• juice of one lime
• 1/2 tsp. crushed red pepper flakes
• 3 T. unsalted butter
• 1/2 tsp. salt
• 1/4 cup finely chopped fresh cilantro
• finely grated lime zest (1tsp – 2 tsp)
• 1/4-1/2 cup finely grated fresh parmesan cheese
• 6 slices of chopped candied bacon (see recipe)

Bring honey to a boil in a small sauce pan over medium heat…stirring often. Reduce the heat to medium-low and cook until the honey is a deep amber colour (3-4 minutes). Stir often to prevent burning. Remove from heat and add the lime juice and red pepper flakes. Stir and then return to heat. Add butter and salt. Whisk constantly until glaze is glossy and slightly thickened. When brussel sprouts are cooked, transfer them back to the original bowl to toss with the honey glaze. Add cilantro and lime zest, toss. Finally, top with parmesan cheese and candied bacon.

I challenge you to try this recipe! Not only will your family love them, but they are a sure crowd pleaser for any dinner party or potluck. Original Joe’s served them as an appetizer. You could do this as well, just serve the crema as a dip and provide toothpicks and/or little plates. Soooo delicious!