Pan-braised sprouts with bacon and garlic
If you have been put off brussels sprouts for life because of the stinky, grey overcooked servings of your youth, try this recipe.
|1 Tbsp olive oil|
|4 slices of preservative free, free-range streaky bacon, chopped|
|3 cloves garlic, sliced|
|20 brussels sprouts, trimmed and halved|
|Flaky sea salt|
|Zest of 1 lemon|
1. Heat the oil in a large frying pan and fry the bacon until the streaks of fat are golden. Add the garlic and cook until fragrant and beginning to colour. Lift from the pan and set aside.
2. Add the prepared brussels sprouts to the pan used to cook the bacon and garlic and toss to coat. Salt liberally and cook for a few minutes at high heat until just starting to brown.
3. Lower the heat and add enough water to cover the base of the pan. Season the brussels sprouts with pepper and lemon zest. Cover and cook for 5 minutes until tender but still vibrant.
Serve sprinkled with the crisp bacon and garlic.
Sunday Star Times