Xmas-sorted coverTraditionally, 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 admin@thehedonista.com

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Ingredients:

  • 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

Instructions:

  1. 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.
  2. Peel the brussels sprouts back to similar size, then blanch in boiling water for two minutes.
  3. 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.
  4. Add the garlic, extra butter and thyme, and fry until cooked (about another 2-3 minutes)

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5 thoughts on “Brussels sprouts with roasted garlic and bacon”

    1. Have to agree, they’re fantastic when simple too. I also love them boiled (only to the point of al-dente, not cooked to the point of desolation like my Mum used to do) covered in butter, salt and white pepper too.

  1. In Denmark the Brussels sprouts available are usually very bitter and I’ve never really liked the taste of it, but then I had some amazing, buttery ones in New York, which made me want to give those green little things a second chance. What are they like in Dubai?

    1. They vary. A tip is to buy small ones, and not cook them too much. You can also add a teaspoon of brown sugar to the butter at the end if you are worried. Another option is going for the snap-frozen brussels sprouts. They are better than you would expect them to be!

Some other suggestions or opinion to add? Please comment