Brussels Sprouts with Bacon, Orange and Hazelnuts
Photography by Manja Wachsmuth.
While I acknowledge not everyone is a fan of Brussels sprouts, if properly cooked then tossed in a delicious caramelised honey, cinnamon and orange glaze this recipe might just convert those who thought they didn’t like this brassica.
Serves: 4–6
INGREDIENTS
600 grams small, firm Brussels sprouts
100 grams bacon, roughly chopped (we use Freedom Farms)
1 tablespoon water
1 tablespoon runny honey
¼ teaspoon ground cinnamon
1 clove garlic, crushed
zest of ½ an orange
pinch of chilli flakes
50 grams hazelnuts, roasted
METHOD
Trim any ragged leaves off the sprouts and cut in half through the root.
Heat a large sauté pan and cook the bacon over a medium heat until golden brown. Remove with a slotted spoon and set aside.
Add the sprouts, cut side down, to the pan and season with salt and pepper. Add the water and immediately cover and cook over a medium heat for 2-3 minutes until the sprouts are just tender but still have a little bite. Uncover and increase the heat.
Add the honey, cinnamon, garlic, orange zest and chilli flakes and toss the sprouts to coat in the honey glaze. This should only take about 1 minute. Add the bacon and hazelnuts to the pan and combine. Tip into a serving bowl and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.