Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

1. 1

   Slice the bottoms off the sprouts and remove the outer layers.

2. 2

   Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender.

3. 3

   We like ours with a bit of a bite still - and not overcooked.

4. 4

   You can steam the brussels sprouts if you wish.

5. 5

   Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp.

6. 6

   Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.

7. 7

   Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.

8. 8

   When the sprouts are cooked, drain and place in a serving bowl.

9. 9

   Pour over the lemon butter/oil from the pan.

10. 10

    Add the crisp bacon, lemon zest and a twist of sea salt.

11. 11

    Toss well to infuse all the flavours and serve immediately.

12. 12

    NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

* Per serving · 4 servings · Values may vary.

No additional tips available.