Make Lyon’s Choux de Bruxelles (Brussels Sprouts Hash) Like Chef Chris Leahy


As the big T-Day approaches, turkey and stuffing recipes abound. But let’s not forget the humble sides that make the meal great. If you’re one for topping yams with marshmallows, you might also not be too averse to adding bacon to your brussels sprouts. Chef Chris Leahy of the newly opened Lyon in the West Village shares his recipe for Choux de Bruxelles, or Brussels Sprouts Hash With Cipollini Onions and Bacon.

“I added this dish to the Lyon menu because I love brussels sprouts and wanted to use them in a more interesting manner,” says Leahy. “When you blanch brussels sprouts you can easily lose the flavor, so instead I slice them thin on a mandolin and sauté them with the salty, smoky bacon and sweet cipollini onions. Sautéeing the vegetable keeps the flavor and that crunchy texture you look for. You can make this as an appetizer or serve it as a side dish with meat or fish, perfect for the holidays.”

Choux de Bruxelles

Yield: 2-4

1/3 cup smoked bacon, cut into bite-sized pieces
1/3 cup cipollini onions, halved
2 cups brussels sprouts, sliced thinly (on a mandolin)
salt and pepper, to taste
1 1/2 teaspoons sherry vinegar
1 tablespoon butter

In a sauté pan, render the bacon until it starts to crisp. Add the onions, and sauté until caramelized. Add the brussels sprouts, and continue to sauté for 3-5 minutes. De-glaze the pan with the sherry vinegar, and season with salt and pepper. Fold in the butter until melted, and serve.

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