Ingredients
- 700g Brussels sprouts
- 150g smoked bacon lardons
- 2 shallots, finely diced
- Salt and pepper to taste
- Optional: grated cheese
Instructions
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Start by cooking the Brussels sprouts: Bring a large pot of water to a boil and add a pinch of salt if desired. Cook the sprouts in the boiling water until tender but still slightly firm, about 6 to 8 minutes. You can check doneness by piercing a sprout with a fork. Once done, drain the sprouts and set aside.
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While the sprouts are cooking, prepare the other ingredients. Finely dice the shallots and set aside.
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Heat a wok or large frying pan over medium-high heat. Add the bacon lardons and fry for about 5 minutes, or until crispy and golden brown and all the fat has rendered.
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Add the finely diced shallots to the pan and cook for another 2 minutes, until soft and lightly browned.
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Finally, add the cooked Brussels sprouts to the pan and stir-fry everything together for 2 more minutes. Season with pepper and additional salt if needed.
Tips
- For extra flavor, add a splash of balsamic vinegar at the end.