Streaky bacon-braised Brussels sprouts

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
680g Brussels sprouts, washed,and cut in half
115g streaky bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
475ml low-sodium chicken stock
Freshly ground black pepper
45ml balsamic vinegar
50g grated Parmigiano Reggiano
110g panko bread crumbs
2 sprigs rosemary, leaves only, chopped
Extra-virgin olive oil
1) Preheat oven to 180C/Gas 4.

2) Take a large pan and set over medium-high heat. Add bacon and cook until fat renders, 2 to 3 mins. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelised. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 mins.

3) After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

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