Courtesy Tony Baker, chef, Montrio Bistro, and founder, Baker’s Bacon, Monterey
Serves 4
2 pounds whole Brussels sprouts
½ cup Medjool dates, pitted and cut into wedges
4 ounces double-smoked slab bacon, cut into large lardons (chunky)
2 tablespoons seasoned rice vinegar
Salt
Black pepper, freshly ground
Wash and trim Brussels sprouts. Sauté the bacon until slightly crispy. Reserve fat. Toss the Brussels sprouts in bacon fat and roast at 375° F until tender, 15–20 minutes, depending on size. Add the bacon, dates, vinegar, salt and pepper. Serve and enjoy.
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At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
