Caramelised Brussel Sprouts With Smoked Bacon Crumb

Jo Pratt

Whether you’re a lover or a hater, ‘tis the season for the little green wonders, brussel sprouts. Caramelising brussels sprouts in foaming butter takes them to a new level. I love using this technique for cooking other green vegetables too, such as kale and sweetheart cabbage. The sweetness of the maple syrup works perfectly with the smoky bacon, while the breadcrumbs add a satisfying crunch.

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Ingredients

Brussels sprouts 500 g (sliced)
smoked bacon lardons 100 g
panko breadcrumbs 40 g
dried thyme 1 tsp
butter 40 g
maple syrup 1 tbsp

Method

Slice the brussel sprouts in half through the root.
Make the smoked bacon crumb by adding the bacon lardons to a frying pan on a medium heat. Cook for about 5 -7 minutes until the fat has melted and the bacon is becoming golden.
Stir in the panko breadcrumbs and dried thyme. Reduce the heat to low and cook for a few minutes until the breadcrumbs are toasted, stirring frequently for even cooking. Transfer from the pan while you cook the sprouts. (If you prefer a finer crumb you can roughly chop or give the crumb a quick blitz in a food processor).
Heat ½ the butter in a frying pan on a medium heat, until foaming then add the sprouts cut side down. Cook the sprouts until starting to turn golden brown, add the rest of the butter and cook for another few minutes, tossing around in the pan for even cooking, then stir in the maple syrup and cook until caramelised.
Stir in about a third of the bacon crumb and transfer to a serving dish. Scatter the rest of the crumb on top and serve up with your favourite mains and enjoy!

Caramelised Brussel Sprouts With Smoked Bacon Crumb

Add to your supermarket basket....

Ingredients

Method

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