7 Thanksgiving Recipe Suggestions From Private Chef Sean Bone ~ Recipe 4 – Charred Brussel Sprouts with Crispy Bacon & Roasted Cipollini

Prep Time: 15 Minutes ~ Cook Time: 50 Minutes


  • 20 Brussel Sprouts
  • 2 Cipollini Onions
  • 5-6 Strips of Thick Cut Bacon (Cut Bacon Strips Vertically into Small Rectangles [Lardons]).
  • 3 Tbsp of Chopped Herbs, Parsley, Chervil, Chives



1.  Roast whole onions in a foil poach for 30 min @ 350F. Once cooked, let cool.  Remove skin and cut into small petals. Set aside.

2.  Place on a lined baking sheet and roast in oven at 350F keeping an eye on them, until nice and crisp or for roughly 20-30 min. Degrease on paper towel once done and set aside.

3.  Cut just the ends off of each Brussel Sprout and clean away the first layer of leaves. Bring a large pot of salted water to boil. Have an ice bath and strainer ready. Blanch whole Brussel Sprouts for 4 mins. Strain and plunge into ice to cool immediately.

4.  Allow to cool for 2-3 min then strain and lay out on a towel to dry. Turn your broiler onto high and place a rack close to the top of the oven.  Cut Brussel Sprouts in half vertically.

5.  In a casserole dish or baking pan lightly oil & salt the blanched Brussel Sprout halves. Place sprouts cut side up and put under broiler (as hot as it goes or 525F to char, keeping and eye on them (or roughly 4-5 mins). You are looking to have them nice and toasted with deep colour, not burnt. Once Brussels are charred, mix in onion, bacon and herbs and move baking dish to a lower rack in oven and cook for 3 min. You just want to re-warm the bacon and onion.

6.  Check seasoning and serve.