Roasted Brussels Sprouts with Bacon
35 min
total
4
people
269
calories per serving
Ingredients
4 people
- 600 gBrussels sprouts (trimmed and halved)
- 150 gSmoked lardons (whole)
- 1 pcYellow onion (finely diced)
- 25 gSalted butter (cubed)
- 1 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 pinchThyme (leaves only)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Brussels sprouts that lose their bitterness to become tender and crispy. The bacon fat and thyme scent coat every bite in a short, glossy sauce.
- 1
Trim the sprouts: cut off the woody base, remove the outer leaves if damaged, then halve them lengthwise.
- 2
In a large skillet, brown the bacon over high heat with a drizzle of oil. They should be crispy and have rendered their fat.
- 3
Add the diced onion and the sprouts cut-side down. Let them brown without stirring until a dark, fragrant crust forms.
- 4
Deglaze with white wine, scraping up the browned bits. Add butter and thyme. Cover for 5 minutes to finish cooking: a knife tip should slide in easily.
Frequently asked questions
How do you get this dish right?
- Don't stir the sprouts too early: prolonged contact with the pan is what creates the caramelization.
- If the sprouts are very large, quarter them to ensure even cooking.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.
4.1
28 reviews
Rate this recipe:
