Wilted Brussels Sprouts Petals

This Brussels sprouts dish will sway even the pickiest of eaters. The savory taste has unique texture and pairs well with any winter roast.
Wilted Brussels Sprouts Petals

Wilted Brussels Sprouts Petals

This Brussels sprout dish will sway even the pickiest of eaters. This unique texture pairs well with any winter roast.

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  • 3 pounds Brussels sprouts, leaves peeled and placed into bowl
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2-3 pieces of bacon or prosciutto, chopped (optional)
  • 1/4 cup chicken or vegetable broth
  • 1 lemon
  • 1 pinch of red pepper flakes


1: To remove leaves from Brussels sprouts, cut stem off and pluck one row at a time, discarding the inner core and smallest leaves.

2: Saute garlic and onions in a skillet with extra virgin olive oil until golden, add bacon or prosciutto bits and stir until everything is golden. De-glaze with 1/4 chicken or vegetable broth as needed.

3: Fold in brussels sprout leaves and pepper flakes for 5–7 minutes until they begin to soften. Squeeze juice of one lemon, and stir again.

4: Cover on low heat for an additional 5 minutes before serving.

Note: Brussels sprout petals can be prepped and placed in a sealed container a day before.

Wilted Brussels Sprout Petals

Wilted Brussels Sprout Petals

This Brussels sprout dish will sway even the pickiest of eaters. The unique texture pairs well with any winter roast.

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