Sauted Brussels Sprouts with Bacon and Almonds

, from Issue #31. September, 2015
Photography by Manja Wachsmuth.
Sauted Brussels Sprouts with Bacon and Almonds

Serves: 4


500 grams firm Brussels sprouts
small knob of butter
100 grams bacon, thinly sliced
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons slivered almonds
sea salt and freshly ground pepper


Trim the end of the sprouts, remove any tatty leaves and slice ½ cm thick. Blanch in boiling salted water for 2 minutes. Drain well.

Heat the butter in a sauté pan and cook the bacon, spring onions, garlic and almonds until lightly golden. Add the Brussels sprouts, season well and cook over a high heat for 3-4 minutes, tossing to combine. Transfer to a serving bowl and serve immediately.