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.
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- 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)