Level up your Christmas dinner with a delicious recipe from Le Creuset
Crispy bacon and parmesan Brussels sprouts
Flash-fried Brussels sprouts topped with bacon and cheese are the perfect accompaniment to your next roast
The leftovers can even be used to prepare a tasty gratin.
Preparation time: 15 minutes
Cooking time: 25 minutes
For the Brussels sprouts:
- 600g Brussels sprouts
- 15ml olive oil
- 50g butter
- Sea salt and freshly ground black pepper, to taste
For the crunchy topping
- 150g streaky bacon, chopped
- ¼ loaf ciabatta, torn into chunks
- 10g parsley, chopped
- 60g parmesan, grated
To make the Brussels sprouts, cut a cross at the bottom of the Brussels sprouts to ensure even cooking. Fill your Le Creuset 24cm 3-Ply Stainless Steel Chef's Pan with water and bring it to a boil. Blanch the Brussels sprouts for 3–5 minutes, drain, and plunge them into ice water.
To make the crunchy topping, add the bacon along with 15ml of olive oil to the same pan you used to make the Brussels sprouts. Fry until crispy, remove from the pan, and set aside. Add the torn ciabatta pieces to the residual bacon fat for extra flavour and fry until golden brown and crunchy. Remove from the pan, and toss with the bacon, grated parmesan, and parsley.
Flash fry the Brussels sprouts in olive oil and butter, and season well with salt and pepper. Top with bacon and parmesan and serve immediately!
*Tip: Make a gratin using the leftovers. Place them into a Le Creuset Rectangular Dish with vegetable stock, cream, and grated cheese, and bake in the oven