While they’re not the most popular of vegetables, Brussels sprouts can be really delicious – and this recipe is one that makes them so. Serves 6
700g Brussels sprouts, trimmed and halved
4 rashers bacon
1 spring onion, finely chopped
1 Tbsp lemon juice, plus more to taste
4 Tbsp unsalted butter
several sprigs fresh thyme and/or parsley for garnish
to taste, sea salt
- In a fry pan with a lid, cook the bacon until crisp. Remove the bacon and set aside to cool. Chop the bacon into small bits.
- In the same fry pan, add the spring onion and a single layer of Brussels sprouts, flat-side down. Cover and cook for 5-8 minutes, or until crisp-tender and browned. Stir using a flat spatula to scrape all the browned bits up, and saute a few minutes more. Spoon into a serving bowl.
- Repeat for the remaining sprouts, adding butter if needed.
- Meanwhile, put the lomon juice in a small bowl. Melt the butter until it turns golden brown, taking care not to burn. Pour the butter into the bowl with the lemon juice and a pinch of salt and whisk.
- Pour over the Brussels sprouts, and top with bacon and herbs. Add more lemon juice and sea salt to taste.
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