Brussel Sprouts with candied bacon and chopped hazelnuts
Brussels sprouts are the number one most hated vegetable – the poor little sprout has had very bad press – mostly because it can be tough to cook well. i adore these and you can totally jazz them up with some additional flavours. This is my favourite recipe.
- 500g (18oz) Brussels sprouts
- 50g (2oz) hazelnuts
- 6 slices streaky bacon
- 40g soft (light) brown sugar
- 600ml water
- 1 1/2 teaspoons salt
- 25g (1oz/1/4 stick) butter
- Salt and freshly ground black pepper
- 2 tablespoons (2 1/2 American tablespoons) fresh parsley, chopped
- Trim the sprouts, cut in halves (i do this 2 days beforehand and keep them covered in water in the fridge)
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Toast the hazelnuts on a baking tray in the preheated oven for 8-10 minutes, shaking regularly until golden and remove the skins. Allow to cool, then chop coarsely. Again do this up to a week beforehand (keep in a jar)
- Cover a baking tray with a sheet of parchment paper. Dip the streaky bacon in soft brown sugar so both sides are coated. Cook for 5-6 minutes until the bacon is caramelised on both sides. Remove from the oven and allow to sit for a minute or two and remove to a wire rack to crisp up.
- Bring a pan of water to the boil, add the salt. Toss in the sprouts, cover the saucepan
- just for a 1minute until the water returns to the boil, then uncover and remain for 5 or 6
- minutes or until the sprouts are cooked through but still have a slight bite. Drain very well. The sprouts should be still fresh and green.
- Melt a little butter in a pan, roll the sprouts gently in the butter, season with lots of freshly ground pepper and salt. Taste for seasoning.
- Chop the bacon into little pieces. Add most of the coarsely chopped hazelnuts and candied bacon. Toss, taste and correct seasoning.
- Turn the sprouts into a warm serving dish. Sprinkle with the remaining hazelnuts, candied bacon and chopped parsley.