Crispy Holiday Brussels Sprouts

By Dennis Linden
Looking for a quick side dish for a holiday potluck? Danelle Zapien, from Melissa’s Marketing Team, provides this easy, six-ingredient dish that can be prepped and cooked in about 30 minutes and is guaranteed to be the hit of any buffet table. Baking a batch of Brussels Sprouts slathered in high-heat avocado oil and sprinkled with Parmesan would be enough to guarantee deliciousness on its own, but Danelle doesn’t play fair by adding bacon to this combo, which permeates the sprouts and pairs deliciously with the Parm.

“I grew up in a family of cooks. Most notably, my uncle, Chef Marco Zapien, is a long-time member of Melissa’s Executive Chefs Team. My grandma taught my mother and uncle how to cook. So, my mother made home-cooked meals my entire childhood and still has an intricate menu planned every night of the week,” Danelle recalled. “Yet, despite this background, I never had an interest in helping in the kitchen, so I was never taught by anyone. However, once I moved into my own home and had children, I discovered a passion for cooking. Today, I even send dish photos to my mom and uncle all the time just to let them know that I can cook, too! I made these Brussels Sprouts for a family dinner, and they were a huge hit. So, I made them for a Christmas dinner and everyone at the table also raved about them. Now I get requests to make my Brussels sprouts all the time.”

The preparation for Danelle’s submission really is as short as its ingredient list. I found that laying the halved sprouts face down produced the most stability for the bacon pieces, which still infused flavor and gave the sprouts a crispy texture. As noted, there is a fine line between a crisp, flavorful crunch to each bite and blacked Brussels – hover over the baking process and check it a few times. Using high-heat oil that does not reach full potential from 450° to 500° may sound counterintuitive, but remember the oven temperature is being set at 400°, making for full control on a course to a more gradual transition from raw green to a tinge of golden brown. Ha, bacon with a hint of Parm – an indescribably delicious combo that defies description—maybe try “mouth-watering yummy!”
We have all just walked by or stopped to taste the goods at one of those sample tables at our local grocers, depending on the product being offered. Behind the scenes for Melissa’s, those tables take planning and coordination with the Marketing Department as to what is presented seasonally, the Procurement department that procures the product, our Printshop Department for the signage, not to mention our warehouse and transportation teams. Plus, the where and when of the demo with the retail and, of course, arranging for the person manning the table. The challenge is to Attract then Educate. It is a large part of Danelle’s role with the company and one that goes completely unnoticed – unless something in that chain of departments goes wrong. While she is not the person at the table, everyone looks at Danelle.

I have worked at Melissa’s for about seven years now and have loved every minute of it. Planning events and projects requires attention to detail and extreme organizational skills. I must work with every department at Melissa’s and am tasked with attracting and presenting our brand to consumers. I like to call my job, Consumer Engagement & Brand Integration. While I do not actually man our demo tables, for instance, I get to work with consumers and introduce new products indirectly with real time feedback. So many people love to try new things and Melissa’s is so great at education. I also work with all our local sports arena accounts to integrate Melissa’s brand and help bring healthy eating to fans all over Southern California with our in-stadium healthy snack kiosks. The most challenging part of my job is being able to stretch myself in many different directions. Our team needs to be focused 110% of the time. Since we manage so many moving parts for multiple events happening all over the country, it is critical to focus on each project.

Outside of work, Danelle enjoys going to concerts with friends and family. She tries to go to at least five music festivals a year. She also spends a lot of time teaching her sons, Jack and Charlie, how to garden indoors and out. That is, the whole family tends a large collection of house plants as well as growing potatoes, tomatoes, jalapeños, and pumpkins in their backyard! Musing that growing fresh produce at home is probably a [good] occupational hazard while also admitting that they all just enjoy digging in the dirt and seeing new things grow.

Thanks for this delicious dish, Danelle. And speaking of teaching your boys… take a lesson from your own childhood and do not overlook a few lessons in the kitchen to avoid lots of dish pics being sent by them in the years to come from their own kitchens just to prove their culinary talents. Start with bacon and sprouts – this dish should be passed on!

Crispy Brussels Sprouts
Serves 2-3
Ingredients
1 lb. Brussels Sprouts, halved
Avocado oil
Parmesan cheese, to taste
½ package of bacon
Melissa’s Peppercorn Grinder
Melissa’s Himalayan Sea Salt Grinder

Preparation
Cut Brussels sprouts in halves or quarters, depending on size. Peel back a few leaves from each. Toss sprouts in Avocado Oil and sprinkle with Salt and Pepper to taste. Lay sprouts on a sheet pan and do not overlap. Sprinkle Parmesan cheese over Brussels Sprouts as desired.
Cut bacon into 1-inch strips and lay over Brussels sprouts. Do not overlap.
Bake in the oven at 400°F for 15 minutes or until bacon is cooked through/watching carefully not to char the sprouts. Remove from oven, transfer to a mixing bowl, drizzle Melissa’s Hot Honey Habanero Honey and gently toss to coat. Serve family style or individually as a side dish. Enjoy!