Brussels Sprouts with Malted Cream

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We first tried this recipe many years ago, and it became an instant Thanksgiving tradition. It’s improved a bit over the years (two words: “ba” - “con”), but it’s still the malt and cream flavors that make it special.

Serves 8

Ingredients

¼ cup malt vinegar
2 cups sour cream
1 teaspoon Worcestershire sauce
Salt, pepper

2 lbs Brussels sprouts
1 tablespoon melted olive oil
4 oz pancetta or bacon
1 large onion
1 tablespoon olive oil    

Instructions

  1. Preheat oven to 350° F.
  2. Trim the root ends of the sprouts, and score with an “X” to help them cook. If they are large – cut them in half. Place into a baking sheet or roasting pan, and coat with 1 tablespoon of olive oil. Sprinkle with a little salt and pepper.
  3. Roast the sprouts in the oven, until they can be pierced through with a fork and are lightly browned, about 40-45 minutes.
  4. Meanwhile, medium dice the pancetta/bacon.  Medium dice the onion.
  5. Sauté pancetta/bacon in olive oil over medium low heat, stirring occasionally, until just beginning to brown and some fat is rendered about 5 minutes.
  6. Add onion and cook, stirring, until softened, about 8-10 minutes.
  7. Add malt vinegar, increase heat to medium high and boil until almost evaporated, scraping to deglaze the pan, about 2 minutes. 
  8. Remove sauce from heat. Stir in sour cream and Worcestershire sauce.  Season to taste with salt and pepper.  Recipe can be prepared a couple of hours ahead of dinner up to this point. Cover the sprouts and sauce.
  9. When ready to serve, reheat sauce and put roasted sprouts into a serving bowl.  Add sauce and toss to coat.