Sauted Brussels Sprouts with Bacon and Almonds
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.