Chef Tyson Wright Kitchen Party Edmonton Gold 2025) makes this delicious recipe for family and friends. You will want to do the same and add to your Thanksgiving table this week.
| 1 lb | Brussels sprouts |
| ½ | green apple |
| ¼ lb | bacon |
| ½ c | maple syrup |
| ¼ c | butter |
| ¼ c | walnuts |
| 1 oz | Canadian bourbon |
| ½ c | microgreens |
| ½ | lemon |
| 2 c | water |
Clean the sprouts: remove any bruised leaves and slice the bottom off the base; but leave enough of the core to hold the sprouts together, this will help with cooking. Rinse carefully, then slice in half vertically and set aside.
Dice the bacon and place in cold pan, render fat out (reserve the fat) and bring to almost finished, about 90 per cent cooked. Remove the bacon and place on paper towel to drain. In another pan slowly toast the walnuts until the beautiful nutty, smoky aromatics realise (about 12-15 mins).
Cut the apple and core, then cut in a medium dice. Reserve in lemon water. Using the reserved bacon fat and pan place the sprouts cut side down and cook on med-high heat until a beautiful golden brown color is achieved. Flip, then deglaze the pan with the whisky. Add butter and brown (about 5-7 mins). Stir in the maple syrup. Cook until the syrup is looking nice and velvety, when it will run off a spoon slowly, but is still fluid enough to pour and not be tacky (about 5 minutes). Take off the heat and add the diced apple.
To serve: place in a large, family-style bowl and finish with the toasted walnuts and microgreens.
Serves 4-6.
