3-4 as a side dish
- 500 grams Brussels sprouts
- 3-4 rashers of bacon (I used streaky bacon, but any kind will do).
- 25 grams Parmesan cheese, grated
For the dressing:
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 1 tbsp lime or lemon juice
- 3 cloves of garlic, minced
For the dressing:
- Chop off the hard white bottom of each sprout and halve lengthwise. Discard the old outer leaves if any. Thoroughly rinse under running water, drain, and set aside.
- Add Dijon mustard, maple syrup, lime juice and minced garlic to a small jar. Shake to combine. Taste and adjust seasoning. (Remember the bacon is going to be salty too. I didn’t have to add any extra salt to this dish at all).
- Chop the bacon into small pieces and add to a large skillet. Keeping the heat on low, move it around until it starts to crisp up. You want it to get really crispy and golden. Using a slotted spoon, remove the bits and set aside, leaving behind the bacon grease in the skillet.
- Tip the Brussels Sprouts into the skillet and stir so the bacon grease coats them evenly. Try and flip the sprouts with a spatula so that the cut side is at the bottom. Turn the heat up and let the sprouts get some colour and char marks on them - about 3-5 minutes.
- Once the sprouts are lightly charred on one side, add a splash of water (about 2 tbsp). Cover and cook over a medium heat until a knife pierced into a sprout yields slightly, about 5-7 minutes. Make sure it’s still al dente and holds its shape; not mushy.
- Add the dressing over the sprouts and stir to coat evenly. Grate over half the amount of Parmesan and toss through. Grate the remaining cheese over the top just before serving. Can be served hot or at room temperature.
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