Forget all about soggy sprouts… everyone will love these Brussels, which are served with crisp, golden lardons and toasted hazelnuts.
Sprouts with Lardons and Hazelnuts
4 December 2019
Forget all about soggy sprouts… everyone will love these Brussels, which are served with crisp, golden lardons and toasted hazelnuts.
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.