Brussels Sprouts with Bacon
The sprouts that convert sprout-haters: blanched, then fried in butter with crispy smoky bacon until caramelised.
← Nouns Cooking · British & Irish
Ingredients
- 750 g Brussels sprouts, trimmed and halved
- 150 g smoked streaky bacon or pancetta, cut into strips
- 25 g Butter
- 1 handful Peeled chestnuts (cooked or vacuum-packed), roughly chopped (optional)
- ½ lemon, zested (optional)
- Salt
- Black pepper
Method
- Bring a large pan of salted water to the boil and cook the sprouts for 3–4 min until just tender but still bright green. Drain and spread out to steam dry.
- Fry the bacon in a large frying pan over medium heat for 5 min until crisp and the fat has run out.
- Add the butter and the sprouts, cut-side down, and fry over medium-high heat for 4–5 min, tossing now and then, until golden and caramelised in places. Add the chestnuts for the last 2 min, if using.
- Season with pepper and a little salt, grate over the lemon zest and serve straight away.
Tips
- Blanch the sprouts a day ahead and keep them in the fridge, then just fry before serving.
- Chestnuts are a tree nut; leave them out for anyone with a nut allergy.
Sources
Written in our own words after cross-checking these recipes:
Open Brussels Sprouts with Bacon in Nouns Cooking