Brussels Sprouts with Bacon, Orange and Hazelnuts
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.