Charred Brussels Sprouts with Crispy Lardons

Charred Brussels Sprouts with Crispy Lardons

Love ‘em or hate ‘em, it’s just not Christmas without some Brussels Sprouts, follow our recipe, and they’ll be so delicious they could outshine the turkey!

Starting to serving: 25 minutes

Active time: 15 minutes

Serves: 4-6 as a side dish

 

TO BUY

        TO DO:

        1. In a large, dry pan, toast the almonds over medium heat, watching carefully until they are a little browned, then set them aside. 

        2. Put a pot of salted water on the stove and bring to the boil.

        3. Add the Brussels whole and boil for 4-5 minutes, until just tender.

        4. Drain the water, return the Brussels to the pan and toss over medium heat for 1 minute to evaporate remaining water.

        5. Remove from the pan and slice each one vertically in half (keeping the core intact).

        6. Meanwhile, heat olive oil in a large skillet, add the bacon and cook over medium heat, until lots of the fat has come out of the bacon and it is nice and crispy. Remove with a slotted spoon, keeping the fat and oil in the pan. 

        7. Add the halved Brussels to the oil and toss to coat each one well.

        8. Arrange them cut-side down and set over medium heat to char. Leave them undisturbed for 8-10 minutes to get a deep brown colour on the cut face.

        9. Add the lemon juice, bacon and almonds back to the pan and toss well.

        10. Pour everything onto a serving plate and top with chilli flakes and lemon zest. 

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