Brussels sprouts with crisp bacon
Good browning, a tender centre and small pieces of crisp bacon. A little lemon or orange at the end freshens the sprouts and lightens the dish.
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All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Cuisine: International
Estimated timing: about 5 min preparation · about 20 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Trim and halve
Remove damaged outer leaves and a thin slice of the dry stalk end. Halve through the stalk so the leaves hold together. Quarter particularly large sprouts.
Fry the bacon crisp
Cut bacon into pieces and fry until crisp. Lift out and drain. Keep a little fat in the pan and add oil only if needed.
Brown the sprouts
Place sprouts cut-side down and fry until well browned. Turn and continue over slightly lower heat until almost tender. If large pieces remain hard inside, add a small splash of water and briefly cover; let the water evaporate before finishing.
Combine and season
Fold in bacon just before serving. Season with a little lemon or orange, pepper and salt if needed. A few drops of honey are optional. Serve immediately while the bacon is still crisp.
Get to know the spices in this dish
About this version
The method and 80–100 g bacon for four come from the earlier discussion. 500 g Brussels sprouts and the other small quantities are standardised suggestions.
Good to know before you cook
Leave space in the pan
A crowded pan produces more steaming and less browning. Cook a large quantity in two batches.
Acidity comes last
Taste before adding more lemon or orange. Bacon provides salt and fat, so sprouts often need less extra salt than you expect.