Side Dish
8 - 10 servings
20 minutes
40 minutes
Chef Tom Fraker
1 Melissa’s Brussels Sprouts Stalk, washed
Extra virgin olive oil
1/2 cup Dijon mustard
Kosher salt and freshly ground pepper, to taste
2 tablespoons granulated garlic
1 tablespoon smoked paprika
Red pepper flakes
3 slices smoked bacon, diced
Preheat the oven to 375ºF.
Drizzle the stalk with the olive oil and brush with the mustard.
In a bowl, mix together the salt, pepper, garlic, paprika and pepper flakes. Sprinkle all over the stalk. Scatter the diced bacon over the stalk.
Place in the oven and roast for 35-40 minutes or until the sprouts are golden brown and tender.
To serve, place the whole stalk on a serving platter and let the diners cut their sprouts off the stalk.
