Love them or hate them, there’s no denying Brussels sprouts are an integral part of the traditional Christmas day feast.
Cooked well they can taste fantastic and in a season dominated by earthy root vegetables they are a welcome splash of colour.
Packed full of anti-oxidants, they’re good for you too, so our message to those haunted by childhood memories of over cooked, soft squidgy sprouts… give them another chance (and this time, make sure they are cooked the right way!).
Darren Parkinson, head chef at the Shibden Mill Inn, near Hebden Bridge, can point you in the right direction with his recipe for Sautéed Brussels sprouts with bacon & toasted almonds.
500g Brussels Sprouts
2 slices of Bacon
Tablespoon of Rapeseed oil
5g sliced Almonds
Flat Parsley to garnish
Sprig of Thyme
Salt & Pepper
A splash of lemon juices
Firstly, bring a large pan of water to the boil. Add the salt and the whole Brussels sprouts, and cook them for six to seven minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool. Once the bacon is cold, chop finely with a knife.
On the same grill as you cooked the bacon, toast the sliced almonds very slowly until golden brown. Make sure the almonds don’t get too browned, or they tend to become bitter.
Add the oil and butter to a large frying pan over a medium heat, then add the halved Brussels sprouts and cook for about three to four minutes until tender and golden in colour, tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.