Traditionally, Brussels sprouts come with chestnuts at this time of year, and I’m a great fan. However, if you really want to get them eaten, the secret ingredient is bacon. And salt. And lots and lots of butter.
This recipe is featured in “Christmas Sorted” an e-magazine created by me and fellow blogger Sally Prosser of mycustardpie.com. It is available free, by subscribing via the widget to the right, or for current subscribers, please email me directly on email@example.com
- 500g Brussels sprouts
- 100g lean bacon, large dice
- 1 whole clove of garlic
- 3 tbsp butter
- 3-4 sprigs of fresh thyme
- salt and pepper to taste
- Heat oven to 180°C. Place the garlic in whole, in the peel, directly on the rack, and cook for 40 minutes. Allow to cool a little, then carefully remove the inner cloves from the skin and set aside.
- Peel the brussels sprouts back to similar size, then blanch in boiling water for two minutes.
- Heat a pan on the stovetop with a little butter, and then add the bacon, and fry for 5 minutes, or until it is well browned, but not crisp. Add the brussels sprouts, salt and pepper, and pan-fry until almost soft (around 3-4 minutes), turning often.
- Add the garlic, extra butter and thyme, and fry until cooked (about another 2-3 minutes)