Brussels sprouts and bacon were made for each other! The tender leaves with crisp bacon bits make it one of my favourites sides - plus they reheat well for lunch. Adding a little bit of acidity and sweetness balances the slight bitterness of the sprouts.
I only have one rule when it comes to Brussels sprouts: don't overcook them! The secret is to cook them from the inside-out.
|200 g||Brussels sprouts of similar size|
|4||slices Schneiders Country Naturals bacon, medium dice|
|2||shallots, medium dice|
|1||garlic clove, minced|
|salt and pepper|
1) Prepare the Brussels sprouts - wash, trim stems, and pull off the outer leaves. Blanche the whole sprouts in boiling, salted water for no more than 2 minutes. Cool in ice water immediately and drain. Cut the sprouts in half, vertically to expose the tough stem.
2) Cook the diced bacon on medium heat in a large pan until most of the fat has been rendered out. Put the bacon bits aside, but leave the fat in the pan.
3) Cook the garlic and shallots until clear and put aside.
4) Melt the butter into the bacon fat.
5) Place each sprout face-down in the pan and cook until browned and a fork can easily be pushed into the stem, about 4 minutes.
6) Turn off the heat. Toss in garlic, shallots, and bacon bits. Season with salt and pepper. Squeeze in lemon juice just before serving.
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