Brussel Sprouts Recipe

Make the lime crema first so flavors can meld: In a small bowl combine sour cream (or Greek yogurt), 1 tablespoon fresh lime juice, lime zest, 1/2 teaspoon honey (or agave) and 1/8 teaspoon salt. Whisk until smooth and adjust seasoning to taste. Cover and refrigerate while you prepare the rest.

Whisk together 2 tablespoons fresh lime juice, 1 tablespoon fresh orange juice, 1 teaspoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard and the minced shallot in a small bowl.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed. Set aside at room temperature.

Prepare sprouts and bacon

Trim stems of Brussels sprouts and remove any yellow or damaged outer leaves. Halve larger sprouts so pieces are uniform. Pat dry thoroughly — moisture will prevent proper browning. Dice bacon into roughly 1/2-inch pieces.

Render bacon

Heat a large heavy skillet (cast iron preferred) over medium heat. Add the diced bacon and cook, stirring occasionally, until the pieces are crisp and golden and fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan. Reserve cooked bacon for finishing.

Fry brussels sprouts

If the bacon did not render enough fat to coat the pan, add up to 2 tablespoons vegetable oil and raise heat to medium-high. Add the prepared Brussels sprouts cut-side down in a single layer (work in batches if necessary). Let them cook undisturbed for 3–5 minutes until a deep golden-brown crust forms, then stir or toss and continue to cook another 2–3 minutes until tender but still slightly firm. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper while cooking.

Add apricots & finish

Reduce heat to medium. Add the chopped dried (or fresh) apricots and the reserved crispy bacon to the pan. Toss gently for 1–2 minutes to warm the apricots and marry flavors — the apricots will soften and become glossy. Spoon any accumulated bacon fat from the pan into the vinaigrette bowl if you want extra flavor in the dressing (optional).

Toss with vinaigrette

Remove the pan from heat and pour the prepared citrus vinaigrette over the warm Brussels, apricots, and bacon. Toss thoroughly so the vinaigrette coats everything evenly. Taste and adjust salt, pepper, or a squeeze of extra lime if desired.

Spread a generous spoonful (about 2–3 tablespoons) of the chilled lime crema on each serving plate or a family platter to form a base.

Pile the warm dressed Brussels sprouts, apricots, and bacon on top of the crema. Drizzle any remaining vinaigrette over the top.

Finish with 2 tablespoons toasted sliced almonds or pepitas, and sprinkle with chopped cilantro or parsley if using. Serve immediately so Brussels retain some crispness.