Shake things up this Christmas by trying out this super easy sautéed brussel sprouts recipe... gone are the days of mushy, bland sprouts, this will show you how to put the love back into the infamous Brussel sprout, even the biggest haters will jump ship.
Prep time 10 mins
Cooking time 30 mins
200g smoked bacon lardons
1.5tbsp olive oil
2 banana shallots, finely diced
1.5tsp dried thyme
1/4tsp salt
1/4tsp pepper
2tbsp butter
350g fresh brussels sprouts, bottom removed and then finely sliced
1.5tbsp malt vinegar (secret ingredient, yup nothing special)
35g panko breadcrumbs
1/2tsp dried thyme
1/2tsp dried parsley
1/2tsp dried rosemary
Few grinds of salt and pepper, or no more the 1/4tsp
1.5tbsp olive oil
In a sauté pan, or frying pan dry fry the bacon lardons until golden. Remove from the pan and set aside.
In the same pan add the olive oil on a medium heat, once the oil is warmed add the shallots and gently sauté for around 8mins, this should make them soft and translucent but not coloured.
Once your shallots are nicely cooked add the thyme, salt and pepper and cook for 2 mins.
Now add the butter to the pan and allow to melt.
When the butter has melted add your shredded brussels, these will take about 10-15 mins to cook depending on how finely they're sliced, so stir them every now and again, if they seem a little bit wet towards the end just turn the heat up slightly and allow the moisture to steam away, just keep and eye on them so they don't stick to the pan, if the pan gets dry at any point add either a splash of water or a little more butter.
While the Brussels are cooking, turn the grill on to high. Mix all of the pangrattato ingredients together in a bowl and then pour onto a baking tray, put under the grilll for around 3mins, stirring every now and again and keeping an eye on them to make sure they don't burn. Once golden and toasted set aside.
Once the Brussels are nicely cooked through with a bit of bite left in them add the malt vinegar and stir.
Cook on high for 2 minutes stirring often, have a taste, adjust the salt and pepper if needed (remembering that the breadcrumbs we will put on top also have salt and pepper in it) pour in to a big bowl, top with the panagrattato and serve.
