Maple Candied Bacon, Brussel Sprouts & Local Brie - | WBTV Charlotte

Maple Candied Bacon, Brussel Sprouts & Local Brie

Presented by Chef Timothy Groody, Fork! Restaurant
Yield:  Four Servings

1 8 oz wheel Chapel Hill Creamery Carolina Moon (available from Queen City Pantry, Atherton Mills)

½ # bacon cut in ½” pieces

3 T pure maple syrup

2 cups brussel sprouts cut in ½

1 tsp salt

Pinch black pepper

2 T chopped onion

1 tsp chopped garlic

Pre-heat oven to 350*. Cut cheese in 6 even triangles.  Place 4 pieces on an oven proof pan.  Let come to room temperature.

Cook bacon over low heat to crisp & render fat.  When crisp drain (saving fat).  In the same pan add 3T of bacon fat & brussel sprouts.  Season with salt and pepper.  Cook over medium heat for 7 min getting some caramelization.  Add onion and garlic.  Cook 2 minutes more.  Remove from the pan.  Add bacon back with the syrup.  Cook over medium heat for 5 min.  Make sure syrup does not burn.  Add sprouts back into the pan and heat through.  Divide on 4 plates.  Warm the cheese in the oven for 1-2 minutes.  Place one top of each plate.  Serve warm with bread.  Enjoy!

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