Roasted Brussels Sprouts with Bacon

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 293
• Protein: 12 g
• Carbs: 16 g
• Fat: 18 g

Ingredients

• 600 g Brussels sprouts ( trimmed and halved )
• 150 g Smoked lardons ( whole )
• 1 piece Yellow onion ( finely diced )
• 25 g Salted butter ( cubed )
• 1 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 pinch Thyme ( leaves only )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Trim the sprouts: cut off the woody base, remove the outer leaves if damaged, then halve them lengthwise.

2. Sauté the bacon

   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. Roast the sprouts

   Add the diced onion and the sprouts cut-side down. Let them brown without stirring until a dark, fragrant crust forms.

4. Deglaze and butter

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.