Brussel Sprouts… the vegetable that so many hate, yet they still appear on most tables over the festive period. Now I can’t say I’m a massive fan of the plain boiled sprout. I mean I would eat boiled sprouts out of sheer politeness, but I’d be lying if I said I enjoy them. I’m sorry to all the sprout lovers that I am bound to offend, but I’m afraid to say that plain boiled sprouts are just well, plain boring!
Year after year I watched bags of sprouts get cooked and then not eaten, until one Christmas I suggested we try something new. Still keeping a small pan of regular boiled sprouts for the hardcore fans out there, I took the rest of the bag and made them into a new favourite of mine. Now if someone had of told me a few years ago that bacon and sprouts would be a favourite Christmas dish of mine I wouldn’t have believed them, but it really is amazing how different an ingredient can taste with just a little bit of extra help.
Why not give it a go this Christmas? Maybe even mix it up a bit! Try pancetta or salami instead of smoked bacon? Or throw some sliced chilli in for a bit of heat? Whatever takes your fancy… Enjoy!
500g of fresh brussel sprouts, trimmed and some halved
200g of smoked streaky bacon, roughly chopped
3-4 tablespoons of clear honey
75g unsalted butter
Salt for seasoning
- Heat around a tablespoon of olive oil in a large saucepan over a high heat and fry the bacon until it begins to turn golden and crispy.
- Throw in the butter and let it begin to melt down before throwing in all your sprouts. Fry over a high heat for a few minutes to slightly brown the sprouts and then turn the heat down to low.
- Gently fry the sprouts for a further 20 minutes stirring every so often, or until they begin to break up a bit, and then add in the honey. Mix well and allow to cook for a further 5 minutes over the same heat.
- Season with salt and serve alongside your roast turkey! Merry Christmas!