This was the recipe I used to convince Jonas that brussels sprouts are delicious, eaten with pan-fried duck.
Apart from being ridiculously cheap and oh-so-pretty (have you seen the way they grow!), brussels sprouts are very healthy too. If you like to eat them, you’re one of the luckiest people in the world.
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We wanted to like brussels sprouts, but every time we tasted them we’d screw up our noses and look at each other in disappointment.
Back in late 2010, Jonas and I ate a tremendously earthly lentil and crispy brussels sprouts dish at Porteño and suddenly I knew there was hope for us.
Jonas was yet to be convinced. It’s one thing to eat brussels sprouts prepared by a professional chef, it’s another to try and develop the taste for them at home.
But then we made this.
The brussels sprouts are given a go-around in a frying pan to ensure they’re crispy and flavoursome, while garlic and bacon add an extra, convincing oomph.
And, as Jonas has started to say almost weekly, “everything tastes better with bacon”.
Crispy Brussels Sprouts w Bacon & Garlic
Anna’s very own recipe. Serves 2.
10 small brussels sprouts
2 bacon rashers, minced
2 garlic cloves, thinly sliced
¼ cup (60ml) olive oil
2 tablespoons rock salt, sea salt or "Kosher" salt
Salt and pepper
1. Peel off any bad leaves from the brussels sprouts
2. Bring a pot of water to the boil. Add rock salt.
3. Blanch brussels sprouts for 4 minutes then drain and refresh in cold running water.
4. Cut sprouts in half lengthwise.
5. Heat olive oil on high. Add bacon and cook 1 minute.
6. Add Brussels sprouts and fry until they start to brown around the edges and the bacon crisps.
7. Add garlic slices and fry 1 minute until softened.
8. Drain brussels sprouts to remove excess oil. Serve hot.