Category
Starter
Serves
6
Prep
10 minutes
Cook
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
- Preheat 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
- Meanwhile, steam the sprouts for 5 minutes or until al dente, then refresh them under cold running water
- Put 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.
