Crispy crunchy sprouts

With bacon and pecans, this is a quick and delicious way to enjoy Brussels sprouts.

Credit: Elena Duggan

• serves

  6

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 kg Brussel sprouts
• 250 g thick, smoked bacon, cut into 5 mm lardons
• 150 g pecans, lightly toasted, roughly chopped
• 50 g maple syrup, optional
• 50 g aged balsamic vinegar, optional

Instructions

1. Fry bacon pieces in a large non-stick frying pan, or a sturdy baking tray, over a medium heat until fat is rendering and bacon is starting to crisp. Remove bacon and set aside.
2. Increase heat to medium-high. Place sprouts flat side down in pan and brown until crisp, turn and crisp other side. Insides of sprouts should still be vibrant green and they should still be somewhat firm to the bite.
3. Return bacon to the pan, along with the pecans, and warm through for up to 5 minutes.
4. Dress with maple syrup and balsamic vinegar, if desired, while warm and serve immediately.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.