EyeSwoon

the bite: Jonathan Waxman’s Thanksgiving Brussels Sprouts

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It was such a pleasure getting into the kitchen at Barbuto NYC with master chef Jonathan Waxman (see the feature here!) He gave me some amazing tips on how to spice up my uber traditional Thanksgiving meal, one of which was this special brussels sprouts recipe involving a heavenly combo of garlic, parmesan and cream. Can you say swoon? I highly recommend trying it out for yourself–after all, what’s Thanksgiving without a little indulgence?

Photo by Winnie Au

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Brussels Sprouts with Bacon & Cream

Jonathan Waxman

  • Ingredients

    • 1 pint Brussels sprouts – washed, stemmed and cut in half

      1/2 cup bacon – diced

      3 cloves garlic – peeled, stemmed and smashed

      2 TB butter

      2 TB cream

  • Instructions

    • 1. In a heavy saute pan, cook the bacon with 1 TB olive oil, add in the sprouts and cook until golden.

      2. Add the butter, garlic, cream and seasoning. Bake in a 350 degree oven for 10 minutes. Serve warm.

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