Brussels Sprouts with Bacon

Method

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1. Heat the oven to 220°C / 425°F and put a large baking tray in it to heat up.

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2. Fry the bacon in a frying pan over medium heat for 6 to 8 minutes, until crisp. Lift it out with a slotted spoon onto paper towels, and keep 2 tablespoons of the fat.

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3. Toss the sprouts in a bowl with the bacon fat, olive oil, salt and pepper.

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4. Tip the sprouts onto the hot tray and turn them cut side down. Roast for 20 minutes, until the cut faces are deep brown and the outer leaves are crisp.

   Mark done Start 20 min timer

5. Scatter over the garlic and bacon and roast for 3 minutes more. Toss with the lemon juice and serve hot.

   Mark done Start 3 min timer

Chef’s Tips

• Put the tray in the oven to heat first. A hot tray browns the cut faces at once, and a cold one steams them.
• Lay the sprouts cut side down and do not crowd the tray. Sprouts packed together steam and turn soft.
• Add the garlic late. It burns and turns bitter if it roasts for the full time.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast chicken
• Mashed potatoes
• Pork chops

Storage & Reheating

Best eaten straight away. Keep leftovers in the fridge up to 3 days and reheat on a hot tray for 8 minutes to crisp them again.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.