Brussels sprouts with bacon
Photo by Annabel Langbein Media
The natural sugars in flowering and fruiting brassicas, such as brussels sprouts, cauliflower and broccoli, can be coaxed out with roasting, stir-frying or grilling. This high-heat cooking is a much better option than boiling, which runs the risk of breaking down the cell membranes and releasing an unpleasant sulphurous smell.
- Trim and halve brussels sprouts, drop into a pot of boiling water and cook for 3 minutes. Drain, cool under cold water and drain again.
- Heat butter in a large frying pan and cook bacon over a medium heat until fat starts to run (about 5 minutes). Add shallots or onion and cook for about 4 minutes. Add brussels sprouts and stir-fry over high heat until tender and starting to caramelise (about 5 minutes). Season, drizzle with lemon juice, sprinkle with parsley and serve hot.
More brassica recipes from Annabel
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