I remember a time when I was a little girl and I hated Brussels sprouts. It seems like a lifetime ago and thanks to my mum and her knack for making vegetables delicious, I grew an enduring fondness for the hardy little sprout.
The trick to eating Brussels sprouts is to cut them in half as this seems to reduce their bitterness. I like to mix the sprouts with stronger flavors that complement their bitterness such as salty bacon and sweet caramelized shallots.
Another great combination is Brussels sprouts with garlic, pinenuts and lemon juice.
- 20 Brussels sprouts, washed & halved
- 10 rashers of bacon
- 4 small shallots, thinly and evenly sliced
- 1 1/2 Tbsp of olive oil
- Sea salt
- Black pepper
- Pre-heat the oven to 350F (180C). Place the Brussels sprouts face down in a baking dish and drizzle with olive oil, a little salt and pepper. Roast for 15-20 minutes.
- Meanwhile, fry the bacon in a fry-pan on a medium-low heat until crispy. Drain on paper towels and then roughly chop.
- Turn the heat down a little and fry the shallots in the same fry-pan until light brown and caramelized.
- Place the sprouts in a mixing bowl with the bacon and shallots. Mix to combine and then serve.