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1
Trim and Halve the Sprouts
10 Minutes
Room temperature, about 21°C (70°F)
Trim the woody stem off each Brussels sprout, peel away any yellowed or damaged outer leaves, and cut each sprout in half through the core.
Small sprouts can go in whole; only halve the ones bigger than a walnut, so everything cooks evenly.
Done when: The sprouts are trimmed, bright green and halved, with the leaves still held together by the core.
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2
Fry the Bacon Crisp
8 Minutes
Medium heat, about 175°C (350°F)
Put the bacon lardons in a cold, wide frying pan and set it over medium heat. Fry for about 8 minutes, stirring now and then, until the bacon is crisp and the fat has rendered out.
Starting the bacon in a cold pan lets the fat render slowly, so the lardons crisp instead of burning. Lift the bacon out with a slotted spoon and leave the fat in the pan.
Done when: The bacon is deep golden and crisp, with a pool of clear rendered fat left in the pan.
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3
Soften the Onion
3 Minutes
Medium heat, about 175°C (350°F)
Add the diced onion to the bacon fat and cook for 3 minutes, stirring, until it is soft and translucent.
Keep the heat at medium so the onion softens without colouring; browned onion turns bitter against the sprouts.
Done when: The onion is soft, pale and sweet-smelling.
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4
Add the Sprouts and Braise
12 Minutes
Medium-high heat, about 190°C (375°F)
Add the halved sprouts to the pan cut-side down, season with the salt and pepper, and cook for 5 minutes without moving them so the cut sides brown. Then add 60 ml of water, cover, and cook for 7 minutes more until the sprouts are tender.
Resist stirring for the first 5 minutes — that still contact is what browns the cut sides. The splash of water steams the sprouts tender without boiling them grey.
Done when: The sprouts are tender when pierced with a knife and browned on the cut sides, with the leaves still bright green.
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5
Finish with Butter and Nutmeg
2 Minutes
Medium heat, about 175°C (350°F)
Uncover the pan, return the crisp bacon, and add the butter and nutmeg. Toss everything together for 2 minutes until the butter melts and coats the sprouts, then serve at once.
The last toss should be quick — the bacon goes soft if it sits in the steam. Taste and add a pinch more salt only if the bacon has not salted the pan enough.
Done when: The sprouts are glossy with butter, the bacon is crisp again, and the nutmeg smells warm and sweet.
auto_awesome Finishing Touches & Plating
Take the pan off the heat as soon as the sprouts are tender and browned, and tip everything into a warm serving dish so the bacon stays crisp. Serve at once, while the butter is still glossy on the sprouts.
Netherlands
45m
