Crisp Roasted Brussels Sprouts
I think Brussels sprouts were my least favourite veg growing up. Me and my brothers used to smother them in tomato sauce to mask the flavour and almost swallow them whole to get it over with. But, roasted, these babies are absolutely full of flavour, particularly if you add bacon, soy and lemon. Oh yes. Choose smallish sprouts as they will be sweeter and make sure they’re absolutely tight and fresh with no yellowing leaves. Any outer leaves that fall off should be included, as they will be nice and crispy once roasted. This is a great one to serve with roast or grilled meats, particularly Pork Loin Roasted with Black Pepper and Cinnamon.
750g Brussels sprouts
100g thick bacon or pancetta lardons
3 tbsp dark soy sauce
2 tbsp butter
salt and pepper
pinch of dried chilli or cayenne
2 tbsp extra virgin olive oil
1 tbsp lemon zest
1 lemon, but into wedges
Cook the sprouts in simmering salted water for 4-5 minutes until just tender. Drain well and cool enough to handle. Cut each sprout in half, saving the leaves as well.
Heat the oven to 220C. Cook the bacon or pancetta in a fry pan until crisp. Add the sprouts and cook cut-side down over high heat for 2 minutes.
Add the reserved leaves, soy sauce and butter, salt, pepper and chilli and toss well for a further 3 minutes until browned.
Transfer to a baking tray lined with baking paper and bake for 10 minutes or until crisped. Drizzle with olive oil, season to taste and serve with lemon zest and lemon wedges.
Serves 4 as a side