Its no secret that I love to cook… so I wanted to share one of my favourite meals to cook for friends and family. Blistered brussels sprouts. Now I know that many of you have only ever tried the bland and boring version of these tasty little treats – but Im making it my mission to change that.
I’m a huge fan of trying new things at restaurants and then recreating them with my own twist.
This is my take on blistered brussels sprouts, pan seared chicken, and a lemon balsamic vinaigrette.
I took a simplistic approach when I seasoned the chicken breast. Salt, Pepper, and Garlic Salt.
Pan sear the chicken breast on medium to high heat with EVOO (Extra Virgin Olive Oil)
As the chicken breast cooks I add some diced peppered bacon strips. This helps Flavor the chicken and oil that you’ll later cook the brussels sprouts in. After the chicken and bacon is cooked fully – remove from heat and let cool.
I cut my brussels sprouts in half and then steam them for 10-12 mins. After draining throw them into the same pan that you cooked the chicken and bacon. I like to use the left over bacon grease for extra flavor.
Dont stir too much. You want to let the brussels sprouts blacken (Blister).
I chose to pair the blistered brussels sprouts with a lemon balsamic vinaigrette to help cut down on the fat from the bacon.
Lemon Balsamic Vinaigrette:
- 3 Lemons
- Balsamic Vinaigrette
- Olive Oil
- Salt & Pepper to taste
And that it! super simple dish. I like to serve with pan seared chicken to make it a main dish – however, just the brussels sprouts make a great hors d’oeuvre.
Give this dish a try and let me know how you like it! It’s absolutely one of my favorites.