This recipe was originally created for Urban Harvest, do go check out their website for some great produce and other recipe ideas.
Many people still screw their nose up at the humble Brussels sprout, with memories of childhood dinners, over boiled mushy green sprouts taunting them from the plate. But cooked properly, nothing can beat the sprout in my opinion. Simple is best, steamed with lashings of butter, roasted in the oven, or like below, pan roasted.
This recipe is ideal for a light meal, and will serve 2–3, it also works great as a side dish to a roast chicken.
300 g Brussels sprouts
150 g Gypsy bacon, cut into lardons
½ cup roughly chopped walnuts
3 baby celery
¼ tsp chili flakes (optional)
Olive oil
Lemon Juice or Cider Vinegar
Salt and Pepper
- Clean the Brussels sprouts, discarding any tough outer leaves. Cut them in half (or quarters if they’re particularly large), and remove the stem.
- Wash the celery, remove the root end, and slice thinly including the leaves.
- Toast the walnuts and chilli flakes in a pan over a medium heat, taking care not to burn them, when toasted set aside and wipe out the pan.
- Pour a drop of olive oil into a heavy based frying pan (20cm) and add the bacon, slowly cook over a medium heat, until most of the fat has rendered and the bacon has become crisp around the edges.
- Add the Brussels sprouts, spreading out evenly, and let cook undisturbed for a minute, give them a stir, you want the Brussels sprouts to brown not burn, cook for another minute, then add a splash of lemon juice (or vinegar), let the Brussels sprouts cook for a further 2 minutes.
- Stir through the celery and walnuts, taste and season with salt and pepper.
- Serve.
