From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Brussel Sprouts with candied bacon and chopped hazelnuts

Brussels sprouts, not everyone’s favourite but believe me this recipe will change anyone mind. I adore these and you can totally jazz them up with some additional flavours. This is my favourite recipe.


  • 500g Brussels sprouts
  • 50g hazelnuts
  • 6 slices streaky bacon
  • 40g soft (light) brown sugar 
  • 600ml water 
  • 1 1/2 teaspoons salt
  • 25g butter
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped for garnish


  1. Trim the sprouts, cut in halves (i do this 2 days beforehand and keep them covered in water in the fridge) 
  2. Preheat the oven to 200°C/400°F/Gas Mark 6.
  3. 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) = If you can find premade toasted hazelnuts in your store then buy these to take away this steep of cooking!
  4. 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.
  5. 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.
  6. Melt a little butter in a pan, add in the sprouts, season with lots of freshly ground pepper and salt. Taste for seasoning.
  7. Chop the bacon into little pieces. Add most of the hazelnuts and candied bacon. Toss, taste and season if needed.
  8. Turn the sprouts into a warm serving dish. Sprinkle with the remaining hazelnuts and chopped parsley.

Serve immediately.

Post a Comment

The reCAPTCHA verification period has expired. Please reload the page.