I love brussel sprouts. I’ve never really understood why everyone complains when when winter sets in and brussel sprouts begin to appear. Especially so at school – everyone seemingly detested those poor little green vegetables. Of course I still moaned, everyone at the age of 11 was moaning, but I didn’t really mean it. Only those most trusted knew about my secret love for brussel sprouts. There is a huge difference between a lightly blanched sprout and one cooked to death by an overzealous school cook, but on the whole there is much to love about these leafy green vegetables.
In our house, we use up our unused brussel sprouts in our New Year’s Day dinner. It’s like Christmas trimmings round two; Christmas dinner minus the turkey. The crisp texture and saltiness of the bacon here transform these brussel sprouts into the New Year version of their original Christmassy form. The deep pink hue nestled amongst the bright green makes them immediately different visually. And the new textures and flavours from the bacon give them a whole new taste experience. New Year, new perspective on these humble vegetables – give them a try tomorrow, they’re truly delicious and something to celebrate!
- Brussel sprouts, washed
- 5 rashers of smoked bacon
- Olive oil
- Salt and pepper
- In a large saucepan, bring water to the boil. Add the washed brussel sprouts, ensuring they are submerged in the water, and blanche for 6-10 minutes, until tender.
- Meanwhile, heat oil in a frying pan, and add a little butter. Fry the bacon rashers on a medium heat for about 5 minutes each side, until they begin to crisp.
- Once crisp, remove the bacon from the pan and place on a plate with kitchen towel, to drain the excess fat. Using scissors, snip into 2cm thick sections. Keep warm.
- Drain the brussel sprouts, and place in a serving bowl. Toss lightly in a little butter, and stir through the crispy bacon. Season, and serve immediately.