This Caramelized Brussel Sprout Bruschetta is a winter inspired take on a recipe that’s mostly known to be served in the summer. With sautéed Brussel sprouts that have been covered in hot honey and lemon, paired with crunchy bread, burrata, and salty bacon, it’s an unexpected but welcomed twist!

Winter after Christmas always seems to feel like a season where everyone is unsure with how to go about the daily things. Whether it’s the simple things like what to wear or how to decorate the house, up to how can I keep up with the resolutions I set a few weeks ago?

For me, it’s a tough time of the year to be inspired by the season from a food and cocktail standpoint. There’s a lot of grey, blues, and the sun isn’t as social as it is in the summer. I’ve come to realize that you need to add a little brightness and sparkle to stay inspired! Whether it’s adding bright colors to your home or wardrobe, or adding a twist to a recipe to keep your tastebuds busy! And this recipe checks all the boxes!

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So let’s get to it!

What You’ll Need To Make Caramelized Brussel Sprout Bruschetta

three to four servings

• one pound of brussel sprouts (trimmed and shredded) – food processor is the BEST and fastest way
• 6 oz of raw bacon (diced)
• 2 tbs of hot honey (regular is also fine)
• 1 tbs of lemon juice
• 1 tsp of lemon zest
• 2 oz of shelled pistachios (chopped)
• 2 balls of burrata cheese (ricotta or goat cheese would work too)
• salt and pepper
• 1 French baguette (sliced into bruschetta size toasts)
• extra virgin olive oil

How To Make It

1. In a large pan over medium heat, add in the diced bacon in an even layer and cook until bacon is rendered and crispy. Carefully remove the bacon with a slotted spoon and transfer the bacon to a plate lined with paper towels.
2. With the heat still on, carefully add the shredded Brussel sprouts to the pan of hot bacon grease in an even layer. You want to caramelize the Brussels, not steam them, so make sure the Brussels aren’t laying on top of each other. Stir occasionally until the sprouts begin to brown and caramelize. Turn down the heat to low and add in the honey, lemon juice, and lemon zest. Season well with salt and pepper and stir until all the sprouts are covered.
3. Preheat the oven to 350F and place your baguette toasts on a sheet pan. Drizzle both sized with olive oil and toss in the oven for about 12 minutes or until golden.
4. Tear the burrata and spread onto each slice of bread and season with salt and pepper.
5. Add the caramelized Brussel sprouts onto the toast and sprinkle with bacon and pistachios.
6. Drizzle each slice with more honey and lemon juice to add more brightness and serve!

Side Notes

I added pistachios to this recipe for a little more salt and crunch but it’s totally optional! To shred the Brussel sprouts, you can either do it by hand with a knife or mandolin. But if you have a food processor with a large slicing disc, I HIGHLY recommend this option! I absolutely hate chopping Brussels because it takes so much time and diligence. If you try this hack once, I promise that you’ll never go back (and you can thank me later)!

This recipe makes a great quick lunch or appetizer! I paired it with a glass of Chardonnay and loved it! I’m a big Brussel sprout fan but I usually only enjoy them roasted with some balsamic vinegar. I think this recipe would be wonderful if you swapped out the honey for a balsamic glaze. A total chef’s kiss.

I’ll probably have to try that one out next because that sounds delish! If you love this recipe as much as I do, let me know in the comments!

Happy Cooking Y’all,