Crispy bacon with charred sprouts with a delicious hint of garlic, this is not a boring side dish.
Sprouts have quite a bad reputation here and a lot of people don’t seem to like them. Like a lot of people in Britain, I used to only tend to eat brussel sprouts at Christmas. When we have them at Christmas, they are usually just boiled so they aren’t the most exciting vegetable.
I decided to come up with a brussel recipe a couple of months ago. It came about when I decided to try out a low carb diet to help me drop a few more pounds before my wedding. I didn’t want to cut out carbs altogether, but dramatically reduce them. This meant I was eating a lot more veg – I mean a lot more. I became slightly obsessed with tenderstem broccoli; I can’t get enough of it! But I couldn’t just eat broccoli, so I decided to come up with a sprouts recipe. I’d heard of combining bacon with sprouts before so thought I would give it a go. The recipe turned out great and I now have it at least once a week; my boyfriend now even asks if he can have some when he wouldn’t go near brussels before!
My diet has gone well and with the last few weeks of eating far less carbs, I have managed to loose just over three stone in five months. This recipe is great for everyone to enjoy, not just people trying to loose weight!
500g brussel sprouts
200g bacon lardons
2 cloves of garlic, minced
2 tsp salt
1 tbsp rapeseed oil
- Trim the sprouts and get rid of any outside leaves that don’t look great. Cook in salted boiling water for around 10 minutes so the sprouts are just cooked but not soft. Drain the sprouts and leave to cool slightly
- Cook the bacon in a frying pan on a high heat until crisp
- While the bacon is cooking, cut the sprouts in half or quarters depending on how big they are. Add them to the bacon along with the oil and stir occasionally
- Once the sprouts have started to get crisp, add the garlic and allow to cook for a five or so more minutes