Bacon and rustic croutons make this brussels sprouts recipe something else.
We all buy them. And if we’re not just staring at them wondering about how the hell are we going to enjoy this little (sometimes bitter) cabbages, then we all know that they’ll end up boiled in a pan, or roasted in a tray, and discarded just after no one has eaten them.
But try this brussels sprouts recipe, a new take, something that will bring flavour and taste to the much hated vegetable, something that will keep it away from the dustbin.
- 250g brussels sprouts
- 200g streaky bacon
- 200g stale bread
- 2-3 cloves of garlic
- 2 spoons olive oil
- fresh or dried thyme
- salt & pepper
- balsamic vinegar (optional)
Tear the bread by hand into small bits, or chop with a knife. Heat the olive oil in a large pan (or wok), and fry the pieces of bread until they turn golden and crispy. Remove from the pan, add the chopped bacon. Fry again until the bacon is crispy and remove, keeping the bacon grease in the pan.
Finely shred the brussels spouts (the finer the cut the faster they will cook) and add to the pan together with the finely sliced garlic. Cook for a few minutes until the sprouts are softened (some bits might catch on some nice colour), stirring from time to time. Season to taste with salt and pepper, keeping in mind that the bacon is also salty. Add the dried or fresh thyme.
Once done, mix the whole thing together. Bacon, crispy croutons and the brussels sprouts. A final drizzle of olive oil on the top adds to the taste, and if you like a few drops of balsamic vinegar will help cut through the richness of this brussels sprouts recipe.
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