Brussels sprouts with crisp bacon
Brown the sprouts well and let them soften inside. Fold in the crisp bacon just before serving. A little lemon or orange at the end freshens the flavour.
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Brussels sprouts with crisp bacon
4 people · About 25 minutes
Equipment: Wide frying pan
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Side dish
- 500 g Brussels sprouts – suggested amount
- 80–100 g bacon
- 1 tbsp olive oil or a little butter if needed – suggested amount
- 1–2 tsp lemon or orange juice – adjust to taste
- Salt and black pepper to taste
- A few drops of honey, optional
Allergens: Check the bacon. Milk if butter is chosen.
Method
Trim and halve
Remove damaged outer leaves and a thin slice of the dry stalk end. Halve through the stalk so the leaves hold together. Quarter particularly large sprouts.
Fry the bacon crisp
Cut bacon into pieces and fry until crisp. Lift out and drain. Keep a little fat in the pan and add oil only if needed.
Brown the sprouts
Place sprouts cut-side down and fry until well browned. Turn and continue over slightly lower heat until almost tender. If large pieces remain hard inside, add a small splash of water and briefly cover; let the water evaporate before finishing.
Combine and season
Fold in bacon just before serving. Season with a little lemon or orange, pepper and salt if needed. A few drops of honey are optional. Serve immediately while the bacon is still crisp.
https://sapidus.no/en/oppskrifter/rosenkal-med-bacon
About portions and timing
Cuisine: International
Estimated timing: about 5 min preparation · about 20 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Remove damaged outer leaves and a thin slice of the dry stalk end. Halve through the stalk so the leaves hold together. Quarter particularly large sprouts.
Cut bacon into pieces and fry until crisp. Lift out and drain. Keep a little fat in the pan and add oil only if needed.
Place sprouts cut-side down and fry until well browned. Turn and continue over slightly lower heat until almost tender. If large pieces remain hard inside, add a small splash of water and briefly cover; let the water evaporate before finishing.
Fold in bacon just before serving. Season with a little lemon or orange, pepper and salt if needed. A few drops of honey are optional. Serve immediately while the bacon is still crisp.
Get to know the spices in this dish
About this version
The method and 80–100 g bacon for four come from the earlier discussion. 500 g Brussels sprouts and the other small quantities are suggested working amounts.
Good to know before you cook
Leave space in the pan
A crowded pan produces more steaming and less browning. Cook a large quantity in two batches.
Acidity comes last
Taste before adding more lemon or orange. Bacon provides salt and fat, so sprouts often need less extra salt than you expect.