Bacon and honey add sweet savouriness to the seared Brussels sprouts in this recipe. Grown in cooler climates and harvested in the winter months, Brussels sprouts are small, round, green vegetables that resemble tiny cabbages.
Serve as a snack on their own or as a side dish for dinner with duck confit.
Chef notes:
Video on how to make these delicious sprouts!
Yield: serves 2–4 people
Preparation time: 45 minutes
Cook time: 1 hour
1 lb bacon, thick sliced
1½ lb Brussels sprouts
½ lemon, juiced
1 tbsp honey
½ tsp salt
pinch black pepper
Preheat a large frying pan on medium heat.
Cut the bacon into thin strips and add it to the pan.
Cook the bacon, stirring occasionally until it becomes crispy and the fat renders out. This will take about 25 minutes.
While you wait for the bacon to cook, wash the Brussels sprouts. Trim off the core end and peel away any bruised or damaged leaves. Discard.
Cut the sprouts in half and keep any leaves that fall off that are not damaged.
Once the bacon is crispy, use a slotted spoon and remove it from the pan.
Pour the fat into a small bowl.
Put the pan back on medium heat and add some of the bacon fat to it.
Add the Brussels sprouts, cut side down first.
Sear the sprouts until they are golden brown on both sides. Do this in batches for even cooking. This will take about 20–30 minutes.
Once the sprouts are golden brown and cooked, add all the sprouts back into the pan.
Add the honey, lemon juice, salt, and pepper and stir.
Add the crispy bacon back into the sprouts and stir.
Turn off the heat and serve.
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