Sprouts with Lardons and Hazelnuts

Sprouts with Lardons and Hazelnuts

04 December 2019

Forget all about soggy sprouts… everyone will love these Brussels, which are served with crisp, golden lardons and toasted hazelnuts.
  • Christmas
  • Festive

Category

Starter

Serves

6

Preperation Time

10 minutes

Cooking Time

15 minutes

Ingredients

400g Brussels sprouts

outer leaves discarded and a shallow cross cut into the base of each sprout

125g lardons or streaky bacon

cut into small pieces

50g blanched shelled hazelnuts

Instructions

1Preheat the oven to 180°C/350°F/Gas 4. To toast the hazelnuts, put them on a baking sheet and toast for 15 minutes, turning once, until they start to colour and smell toasted. Remove from the oven, then coarsely chop and leave to cool

2Meanwhile, steam the sprouts for 5 minutes or until al dente, then refresh them under cold running water

3Put the lardons in a large frying pan over a low heat and cook until the fat starts to run. Increase the heat to medium and fry the lardons for 5 minutes, turning often, until crisp and golden. Add the sprouts to the pan and turn until heated through and combined with the lardons. Spoon into a serving bowl and scatter the hazelnuts over the top.

Forget all about soggy sprouts… everyone will love these Brussels, which are served with crisp, golden lardons and toasted hazelnuts.