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Brussels with Bacon Lardons and Balsamic

by Matt Kennard

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Lardons rendered first, sprouts cooked in the fat, balsamic at the end. The side that converts people who think they don't like brussels.

Serves
6
Total
30 min
SearedRoastedVegetables
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Bacon renders, sprouts cook in the fat, balsamic goes in at the end and reduces against the heat. Three steps, one pan, and it's the dish that changes minds about brussels sprouts.

The order matters. Rendering the bacon first means the sprouts cook in seasoned fat rather than oil, and the fond the bacon leaves is what the balsamic lifts.

If it's not right

  • Pale and soft: pan not hot enough, or too crowded.
  • Bitter: overcooked. They go bitter past tender.
  • Greasy: too much bacon fat left in. Pour some off before the sprouts go in.

Ingredients

6

Method

  1. Render the lardons in a cold heavy pan over medium heat until crisp, about 10 minutes. Lift them out and leave the fat.

  2. Sprouts into the fat, cut side down, in one layer. Don't move them for 4 or 5 minutes; you want a dark face on them.

  3. Toss, season with salt and pepper, and cook until tender at the thickest part, another 5 to 8 minutes.

  4. Bacon back in, then the balsamic. It'll sizzle and reduce in under a minute, picking up everything stuck to the pan.

  5. Off the heat, taste for salt. The bacon usually means it doesn't need much.

Goes with

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