Buttered Brussels Sprouts with Bacon
Serves 4 as a side
- 2 Tbs olive oil
- 2 rashers of rindless smoky bacon, coarsely chopped
- 500 g brussels sprouts, trimmed and halved
- 2 eschallots, thinly sliced
- 1 garlic clove, finely chopped
- Finely grated rind of 1 lemon
- Juice of ½ lemon
- 80 ml dry white wine
- 200 ml chicken stock
- 3 thyme sprigs, plus extra to serve
- 60 g diced butter
- Coarsely chopped flat-leaf parsley to serve
- Heat oil in a large cast iron frying pan over medium-high heat, add bacon and cook, stirring occasionally for 4-5 minutes until browned and beginning to crisp and some of the fat renders, remove with a slotted spoon and set aside.
- Add brussels sprouts to pan and cook, tossing occasionally to brown well, then toss through onion, garlic and rind and cook until they begin to soften. Deglaze the pan with wine, add stock and thyme, season to taste, cover and simmer for 8-10 minutes, stirring occasionally until brussels sprouts are bright green and just tender when pierced with a small sharp knife. Add butter to pan, toss to emulsify the butter and serve hot with a squeeze of lemon and a handful of chopped parsley.