Most people I know hate brussel sprouts. I don’t get it, but then again I didn’t grow up with them and I hear stories of smelly, overcooked sprouts that made you want to gag. I actually love them, and the baby ones are so much sweeter than the larger ones.
The key is to cook them until they’re just tender. I think pretty much everything tastes good with bacon, so here I’ve added some garlic, chilli and bacon to make these just cooked tender sprouts a delicious side to a family roast. Give them a try!
- 300gm baby Brussel Sprouts, halved
- 3 tblspns olive oil
- ½ Thai red chilli
- 2 bacon rashers, chopped
- 2 garlic cloves, peeled, finely sliced
- black pepper
- Put the brussel sprouts into a pot and cover with cold water. Add a good pinch of salt. Cook on high heat until boiling, then continue to boil until just tender. Drain.
- Add the olive oil to a frypan and cook the chilli and bacon over medium-high heat until bacon is crispy, add the garlic and cook for another minute.
- Add the drained brussel sprouts to the pan and cook, while stirring, for another 2 minutes. Drizzle with a little extra olive oil and season with some salt and freshly ground black pepper.