Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Halved sprouts pan-fried until golden and caramelised at the edges, tossed with crisp smoky bacon.
Side dish. Good with roast turkey, roast chicken or pork chops. Find a main
Equipment: Large frying pan
Measures and names
Ingredients
- 4 rashers smoked streaky bacon, about 100 g, cut into strips
- 500 g Brussels sprouts, trimmed and halved
- 10 g butter
- 1 garlic clove, crushed
- Salt and black pepper
Method
- Fry the bacon in a large dry frying pan over a medium heat for 4-5 minutes until crisp and the fat has run. Lift out with a slotted spoon, leaving the fat in the pan.
- Add the butter and sprouts, cut side down, with 3 tbsp water. Cook for 8-10 minutes, turning once, until the water has gone and the sprouts are tender and golden brown at the edges.
- Add the garlic and cook for 1 minute, then return the bacon to the pan and toss together.
- Season with black pepper and a little salt if needed (the bacon is salty) and serve.
Swaps and tips
You can halve the sprouts a day ahead and keep them in the fridge. Use olive oil instead of butter to make it dairy-free.
Easy variations
- Add a handful of chopped chestnuts
- Use pancetta or chorizo instead of bacon
- Finish with a splash of cider vinegar
- Add a little grated Parmesan before serving
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 8 g | 5 g | 5 g | 10 g | 145 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
