Brussel Sprouts with Meyer Lemon Sauce

Let’s talk brussel sprouts.  I used to hate them.  I went so far as to say I was allergic to them, which I don’t think is even possible.  Anyway, the problem for me was they were big and mushy and lacked any flavor.  Until….one day I tried them at Tom Douglas’s restaurant ‘The Palace Kitchen’ in downtown Seattle and I was transformed instantly into a brussel sprout lover.  They were crunchy and bite sized and oh-so-packed with flavor.  Yes, the bacon helps but this recipe also brings a nice bright tanginess to it with a beautiful roasted Meyer lemon sauce.  Try it.  You may become a convert too….you never know.
  1. In a small baking dish place the lemons cut side up and light brush with a little olive oil.  Place on a rack 2 to 3 inches from a broiler and watch closely as you brown the top for approximately 5 minutes.  You want to get them to the point of starting to blacken on top and the lemons will look plump and juicy but you don’t want to burn them.  Remove from the oven.
  2. Combine the olive oil, garlic, red pepper flakes, anchovy and salt and pepper in a heavy bottomed sauce pan and cook over very low heat for 15 minutes, gently stirring once or twice and coating the garlic with the oil.  You want the garlic to soften and release its flavor into the oil without burning it. The anchovy will melt into the oil and will become part of the dressing. Remove from heat and set aside.
  3. Save 1 lemon for garnish and squeeze all the juice from the other into the olive oil garlic mixture.  Place that into the bowl of a food processor and add in the mayonnaise and parsley and puree until smooth.  It will be a thin sauce with a lot of flavor.  Taste for seasoning and adjust if necessary.  Refrigerate until ready to serve.
  4. Heat a medium cast iron skillet over medium heat and add the bacon.  Cook until crisp and remove to paper towels, leaving the bacon fat in the pan.
  5.  Heat the same pan over medium to medium high heat. When the pan is hot add in the brussel sprouts.  Like with anything when you are trying to create a crispy crust resist the urge to stir it around.  Cook for about 4 minutes and then stir around to get all sides cooked.  Total cook time should be about 7-8 minutes total or until tender and some pieces crispy. Remove from pan, top with crumbled bacon and a drizzle of the Meyer lemon sauce.  Server remaining sauce on the side.
Meyer Lemon Sauce

2 Meyer or regular lemons, cut in half and small bit taken off the bottom ends so they sit flat on a baking dish

¼ cup extra virgin olive oil, plus a drizzle of olive oil divided

2 small or 1 large clove garlic

Pinch of red pepper flakes

1 anchovy fillet

¼ teaspoon sea salt

¼ teaspoon ground pepper

2 tablespoons mayonnaise

3 slices of bacon

1 lb Brussel sprouts, bottom portion cut off and remainder halved or quartered (if they are really large)

Drizzle of olive oil

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1 Comment

  • comment-avatar
    Aj October 30, 2014 (11:21 am)

    This sounds Devine! I will definitely give it a try.