Pan Roasted Brussels Sprouts with Long Meadow Ranch Bacon

Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
Yields 8-10 servings
These brussels sprouts have been dressed up for the holidays with the help of our rich, flavorful, grass-fed, organic bacon. The smokiness of the bacon and the umami quality of the onions and hazelnuts will have your tastebuds singing; even if brussels sprouts aren’t typically your thing.
  • 1 quart brussels sprouts
  • 2 strips Long Meadow Ranch bacon
  • 1 small torpedo onion (or red onion)
  • 1 tbsp olive oil
  • 1 lemon (juice and zest)
  • 1/4 cup chopped and toasted hazelnuts
  • 1/4 cup white wine  
  • Cut brussels in half and set aside.
  • Cut bacon and onions into small cubes.
  • Start a pan on a medium heat.
  • Add bacon and let it cook slowly for about 5 minutes.
  • Add onions and a pinch of salt. Cook till translucent. Set aside and reserve until later.
  • Turn heat to high and add olive oil to pan.
  • Add brussels to the pan and caramelize.
  • Deglaze pan with white wine and toss in the bacon and onions.
  • Turn the heat off and add lemon juice and hazelnuts.
  • Garnish with lemon zest.