Saturday 30 July 2011

crispy brussels sprouts w bacon & garlic

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.

Photo source:
Until recently, Jonas and I were not those people.

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.


  1. Dropping by to say hi and drool!! I love brussel sprouts and this one looks unreal. Definitely trying this one out!

  2. Why rock salt? Can I use regular or kosher? Also what is a bacon "rash". This looks delicious!

    1. kosher salt is an American term to which rock salt in Australian English is pretty much the same thing - basically coarser grained salt rather than small grains.

  3. Now what exactly is a bacon rash?

    1. hahaha! a "bacon rash" is either a spelling mistake i didn't notice or a very nasty pig-related illness :)
      thanks for pointing it out. i have now fixed that!!!

  4. Sounds delicious! My husband and i love Brussels and i cook them all the time . Tonight I'm trying this recipe :) im excited to see how it turns out !

  5. this receipe looks good and sounds delicious, i am going to try it for christmas day dish, will let you kown how it is

  6. Rashers are a thick cut - almost ham-like - bacon. They serve these in Europe traditionally.

  7. You can actually leave out the first step and start at cutting the brussell sprouts in half and adding to pan with oil. I make this ALL the time! They ARE delicious! When I don't have bacon, I use Jimmy Dean's turkey sausage. mmmmmmmmm....

  8. I just made this tonight and it was delicious! I probably tripled the amount of brussels sprouts and doubled the amount of bacon and garlic. I'll definitely made it again!

  9. Hi thankyou for this delicious recipe I tried it last night with great success. I will make a bigger amount next time.


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