Brussels Sprouts with Bacon, Parmesan and Spicy Honey
A side that can easily become the star of the table. The sprouts are seared in fragrant bacon fat until tender inside and caramelised outside, crispy bacon adds saltiness and smoke, parmesan brings richness, and spicy honey finishes the dish with a sweet-and-piquant accent. The result is simple but striking: crisp, salty, creamy, a little sweet and pleasantly spicy.
Preparation
- 1
Prep the sprouts. Wash, trim the dry ends and remove damaged leaves. Halve each sprout, choosing similarly sized ones so they cook evenly.
- 2
Cook the bacon. In a preheated heavy pan, fry the bacon to your preferred crispness. Transfer to a paper towel and leave the rendered fat in the pan.
- 3
Add the sprouts. Place the halves cut-side down in the hot bacon fat and don't move them for the first few minutes, so a caramelised crust forms.
- 4
Cook through. Sear over medium heat, stirring occasionally, ~8–12 minutes until tender inside. If they darken fast, add 1–2 tbsp water and cover for a few minutes.
- 5
Add aromatics. Optionally add minced garlic and cook 30–60 seconds more. Season with pepper; add salt carefully — bacon and parmesan are already salty.
- 6
Return the bacon. Break or cut it into small pieces, add to the sprouts and toss gently.
- 7
Add the spicy honey. While the dish is hot, drizzle with spicy honey — it spreads evenly and coats the vegetables in a glossy glaze.
- 8
Finish with parmesan. Sprinkle with fresh parmesan and serve immediately while the sprouts and bacon are hot and crisp.
Chef's tips
- —Choose fresh sprouts — the heads should be firm, springy and bright green.
- —Cook the sprouts cut-side down — that's the key to real caramelisation.
- —Don't crowd the pan: too many sprouts and they steam instead of searing.
- —Preheat the pan well — a hot surface gives a golden crust.
- —Don't pour out the bacon fat: it provides the main smoky flavour.
- —Don't over-salt — bacon and parmesan are already salty.
- —Want more heat? Add chilli flakes or a little more spicy honey. For freshness — a few drops of lemon juice.
- —Best served right away: after storing, the sprouts and bacon lose their crunch.
